Monday, May 3, 2010

Orange Chocolate Almond Biscotti

My friend Hali and I decided to make biscotti.  I had been wanting to try my hand at it, even though I never really eat any.  How hard could it really be?  All the ingredients looked tasty, you dip it into coffee, not overly sweet, sounds good to me.
We decided to go off of this recipe as we already had most of the ingredients in the pantry:
1 cup all-purpose flour
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 egg white
1/2 cup chopped almonds
2 tablespoons orange zest
4 (1 ounce) squares bittersweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.
Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.
Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.
Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.

This recipe called for dipping the biscotti in melted chocolate, but we decided to add the chunked chocolate into the batter.  We used 4 ounces of 100% unsweetened baker's chocolate that my boyfriend found on sale at the grocery a few weeks ago.  It added a creamy richness without adding too much sweetness.  We found that because of this the batter was a little too wet, so we added some flour.  This stickiness also led us to forgo the rolling into a log and rolling pinning.  Instead we spooned it directly onto the baking sheet in what looked like a log.  Kinda.
We also skipped the cooling process between the toasting of the slices on each side because, well, it was getting late.  We had already whipped up some chicken breasts and a delightful potato and zucchini casserole.  It seemed fine.  No noticeable problems.  I think they lie about the cooling times anyway...
And as if the recipe could not get any better, we decided to add a glaze!  We had two already zested oranges just looking for another use.  We juiced those babies and stirred in confectioner's sugar until it started to thicken.  When the biscotti cooled we poured, drizzled, and slathered the glaze on top of the biscotti.  Delish! Something I will definitely try again, maybe as Christmas presents.
The picture looks delicious, right?

No comments:

Post a Comment