Chocolate Citrus Biscotti

Name: Chocolate Citrus Biscotti
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons baking powder; 3 larges eggs; 473 milliliters all-purpose flour; 1 Tbsp lemon zest; 1 Tbsp orange zest; 1 teaspoon salt; 414 milliliters semisweet chocolate chips; 237 milliliters sugar; 2 Tbsps unsweetened cocoa powder; 177 milliliters fine yellow cornmeal

Chocolate Citrus Biscotti might be just the Mediterranean recipe you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 116 calories, 2g of protein, and 4g of fat per serving. This recipe serves 36. It works well as a very affordable dessert. If you have baking powder, lemon zest, cocoa powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Baking Paper

Hand Mixer

Baking Sheet

Bowl

Add the orange and lemon zests to the dry ingredients.

Ingredients you will need

Orange

Lemon

Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky).

Ingredients you will need

Dough

All Purpose Flour

Sugar

Egg

Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs.

Ingredients you will need

Mounds Bar

Dough

Water

Equipment you will use

Baking Sheet

Spatula

Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet.

Ingredients you will need

Biscotti

Equipment you will use

Serrated Knife

Baking Sheet

Oven

Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.

Ingredients you will need

Biscotti

Equipment you will use

Baking Sheet

Oven

Spatula

Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate.

Ingredients you will need

Chocolate Chips

Chocolate

Biscotti

Dip

Equipment you will use

Microwave

Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.

Ingredients you will need

Chocolate

Biscotti

Cocoa Powder

Dip

Equipment you will use

Baking Sheet

Pastry Brush

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Ingredients you will need

Biscotti

Wrap