Orange Chocolate Chip Biscotti Recipes

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DOUBLE CHOCOLATE & ORANGE BISCOTTI



Double chocolate & orange biscotti image

Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa

Provided by Claire Thomson

Categories     Dessert, Snack

Time 1h15m

Yield Makes 8-10

Number Of Ingredients 10

110g self-raising flour
1 tbsp cocoa powder
60g ground almonds
75g golden caster sugar
50g dark chocolate chips
40g candied peel
1large orange , zested
1 large egg and one egg yolk, beaten
1 tsp vanilla extract
¼ whole nutmeg , grated (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
  • Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
  • Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
  • Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE-ORANGE BISCOTTI



Chocolate-Orange Biscotti image

Yield Makes about 3 dozen

Number Of Ingredients 10

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

  • Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
  • Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
  • Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
  • Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)

ORANGE ALMOND BISCOTTI II



Orange Almond Biscotti II image

These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.

Provided by Karen

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 ¼ cups white sugar
1 pinch salt
2 teaspoons baking powder
½ cup sliced almonds
1 tablespoon orange zest
3 egg, beaten
1 tablespoon vegetable oil
¼ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  • In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
  • Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 39.9 g, Cholesterol 46.5 mg, Fat 4.6 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 21.1 g

CHOCOLATE DIPPED ORANGE BISCOTTI



Chocolate Dipped Orange Biscotti image

A delightful combination of chocolate and orange. A perfect cookie for any occasion.

Provided by PEGW

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 10

Number Of Ingredients 10

1 cup all-purpose flour
½ cup white sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
1 egg white
½ cup chopped almonds
2 tablespoons orange zest
4 (1 ounce) squares bittersweet chocolate

Steps:

  • 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.

Nutrition Facts : Calories 184.2 calories, Carbohydrate 27.3 g, Cholesterol 19.1 mg, Fat 6.8 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 115.2 mg, Sugar 15.4 g

DARK CHOCOLATE ORANGE BISCOTTI



Dark Chocolate Orange Biscotti image

No more dry or bland biscotti, this dark chocolate orange biscotti has so much flavor!

Provided by Sally

Categories     Cookies

Time 1h25m

Number Of Ingredients 14

2 and 1/3 cups (291g) all-purpose flour (spoon & leveled), plus more for work surface + hands
1 cup (200g) packed light or dark brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
zest from 1 orange (about 2 scant Tbsp)
1/4 cup (60g) unsalted butter, cold and cubed
3/4 cup (95g) chopped walnuts*
3 large eggs
2 Tablespoons (30ml) fresh orange juice
1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or water
two 4 ounce (226g) semi-sweet or bittersweet chocolate bars, coarsely chopped*

Steps:

  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
  • Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8×4-inch long rectangle, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
  • Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
  • Melt the chopped chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.
  • Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.

ORANGE-CHOCOLATE CHIP BISCOTTI



Orange-Chocolate Chip Biscotti image

This is yet another wonderful, fabulous, delightful recipe from Alice Medrich ("Cookies and Brownies"). It took me a lot of work to track down this cookbook, which is out of print -- everything I've made from it has been first-rate. They need to bring this back into print!

Provided by KLHquilts

Categories     Dessert

Time 2h

Yield 45 serving(s)

Number Of Ingredients 10

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon orange extract
2/3 orange, zest of
2 tablespoons orange juice (fresh only!)
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 300. Position rack in the middle of oven.
  • Combine flour, baking soda, and salt; mix thoroughly with fork.
  • Whisk together the eggs, sugar, vanilla and orange extracts, and orange zest in a medium bowl.
  • Mix in the orange juice.
  • Using a rubber spatula, stir in dry ingredients until just combined.
  • Stir in chocolate chips.
  • The batter will be thick and sticky (typical biscotti batter). Scrape the batter onto a baking sheet. (I cover my baking sheet with aluminum foil, then spray it with baking spray.) Using two spatulas, divide batter into two loaves, about 14" long and about 2.5" wide. Try to put at least 2.5" between the loaves; straighten the edges of the loaves with spatulas.
  • Bake for 35 minutes, or until firm but springy when pressed with fingers.
  • Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on teh diagonal in 1/2" slices.
  • Lay the biscotti on the baking sheet, cut side down, and bake for another 12 minutes.
  • Take the biscotti out of the oven, turn them over, and bake another 12-15 minutes, or until golden brown.
  • Note: If you don't want the biscotti to pick up a darker color, handle the second baking this way: Rather than laying the slices cut-side down, stand them upright, and bake them for a total of 24-30 minutes.
  • Remove the biscotti from the oven and cool on a cooling rack.
  • Medrich notes that the flavor will become stronger, and the biscotti will become more tender, after being stored for 2-3 days in an airtight container.

DARK CHOCOLATE ORANGE BISCOTTI RECIPE



Dark Chocolate Orange Biscotti Recipe image

Crunchy chocolate orange biscotti that will slowly melt in your mouth along with its super flavorful melted chocolate dip and a punch of orange zest.

Provided by Claudia Hanson

Categories     Cookies

Time 1h25m

Yield 18

Number Of Ingredients 14

2⅓ cups spoon & leveled, plus more for work surface all purpose flour
1 cup light or dark, packed brown sugar
1 tsp baking powder
½ tsp ground cinnamon
½ tsp salt
1 about 2 scant tablespoons zest orange
¼ cup cold and cubed unsalted butter
¾ cup chopped Walnuts
3 large eggs
2 tbsp fresh orange juice
1 tbsp or vegetable oil or melted coconut oil canola
1 tsp pure vanilla extract
1 beaten large egg
8 oz semi sweet or bittersweet, coarsely chopped Chocolate Bars

Steps:

  • Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly.
  • Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
  • Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky about 8 to 10 times.
  • If it's uncontrollably sticky, knead 1 to 2 more Tablespoon(s) of flour into the dough. Divide the dough into two and place each half onto a baking sheet.
  • Shape each half into an 8×4-inch long rectangle, patting down until each is about ½-inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
  • Bake for 25 to 26 minutes or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
  • Once the slabs are cool enough to handle, cut each into 1-inch thick slices. Set slices cut sides upright, ¼-inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes.
  • Turn biscotti over and bake another side for 8 minutes. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
  • Transfer to a wire rack to cool completely before dipping in chocolate.
  • Melt the chopped chocolate in a double boiler or use the microwave. Melt in 15-second increments, stirring after each increment until completely melted and smooth.
  • Dip each biscotti cookie in the melted chocolate and place it back onto the baking sheets.
  • Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.
  • Biscotti will stay fresh covered at room temperature or in the refrigerator for 1 to 2 weeks.

Nutrition Facts : Carbohydrate 29.61g, Cholesterol 48.11mg, Fat 8.45g, Fiber 1.41g, Protein 3.74g, SaturatedFat 4.30g, ServingSize 18.00 Piece, Sodium 104.91mg, Sugar 0.00, UnsaturatedFat 2.85g

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI



Double Chocolate, Orange and Hazelnut Biscotti image

Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1/4 cup whole hazelnuts, toasted and skins removed
1 large egg, room temperature
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
2 teaspoons grated orange zest
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,

Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

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