Chocolate Orange Biscotti with Almonds Recipe

Name: Chocolate Orange Biscotti with Almonds Recipe
Prep time: 2 h 15 min
Cook time: 1 h
Total time: 3 h 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: - 2 cups plus 2 tablespoons all-purpose flour- 1 1/2 teaspoons baking powder- 1/4 teaspoon salt- 3/4 cup sugar- 125g unsalted butter, room temperature- 2 large eggs- 2 tablespoons Grand Marnier or other orange liqueur- Freshly grated zest of; - 1 1/2 teaspoons baking powder- 1/4 teaspoon salt- 3/4 cup sugar- 125g unsalted butter, room temperature- 2 large eggs- 2 tablespoons Grand Marnier or other orange liqueur- Freshly grated zest of one medium orange- 1 cup almonds, lightly toasted , chopp-; 170g bittersweet chocolate, chopped; 2 tablespoons Grand Marnier or other orange liqueur; Freshly grated zest of one medium orange

6 steps

Prep:2h 15minCook:1h

Updated at: Mon, 16 Dec 2024 09:31:56 GMT

Nutrition balance score

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Ingredients

36 servings

2 cupsall-purpose flour

1 ½ teaspoonsbaking powder

¼ teaspoonsalt

¾ cupsugar

125gunsalted butter

2egg

1 cupalmonds

lightly toasted, chopp

170gbittersweet chocolate

chopped

2 tablespoonsgrand marnier

or other orange liqueur

1orange

Freshly grated zest of, medium

Instructions

Step 1

Whisk flour, baking powder, and salt in medium bowl to blend.

Step 2

Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs one at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in almonds and chocolate. Gather dough together; divide in half. Wrap in plastic and refrigerate until firm, one to two hours.

Step 3

Position rack in center of oven; preheat to 350°F. Line large baking sheet with parchment paper.

Step 4

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. Allow the logs to cool for 30 minutes on the baking sheet. Reduce oven temperature to 300°F.

Step 5

Place one 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.

Step 6

Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made one week ahead. Store in airtight container)