This chocolate biscotti recipe is infused with orange flavor. Much of the vitamin C from citrus is in the pith and peel, which also contains its essential oils. Use a microplane grater to remove the fragrant zest, but not the bitter pith, from a well-washed Minneola orange. The zest and orange wine (or liqueur) lends an additional orange boost to these delicious anytime cookies.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup white whole wheat flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tablespoon Minneola orange zest
- 2 tablespoons orange Muscat dessert wine (or orange liqueur)
- 1 cup pistachios, shelled
- 3 ounces semi-sweet baking chocolate, cut into pieces (about 1/2 cup)
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flours, cocoa, baking soda and salt.
- In a separate large bowl, cream sugar and butter with an electric mixer until light and fluffy. Add eggs, one at a time, scraping down bowl as needed. Mix in zest and wine. Add flour mixture a little at a time, and then pistachios and chopped chocolate.
- Form two flat logs about 12 x 2-1/2 inches on prepared baking sheet. Bake 25-30 minutes, until slightly firm.
- Remove sheet from oven, and cool for 10 minutes. Reduce oven temperature to 300℉. Transfer logs to cutting board by lifting parchment, then slice logs into 3/4-inch slices. Line the baking sheet with new parchment and transfer biscotti, cut side down, onto the sheet. Bake until crisp, turning halfway through, about 10-15 minutes.
- Cool completely on a wire rack.
Makes 36 biscotti.
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