Chocolate-Orange Biscotti

Name: Chocolate-Orange Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters all purpose flour; 2 teaspoons baking powder; 170 grams bittersweet (not unsweetened) chocolate, chopped; 2 larges eggs; 2 Tbsps Grand Marnier or other orange liqueur; 1 Tbsp grated orange peel; 237 milliliters pecans, lightly toasted, coarsely chopped; 0 teaspoons salt; 177 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature

The recipe Chocolate-Orange Biscotti could satisfy your Mediterranean craving in around 45 minutes. This recipe makes 36 servings with 117 calories, 2g of protein, and 7g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of eggs, baking powder, pecans, and a handful of other ingredients are all it takes to make this recipe so tasty. Only a few people really liked this dessert.

Instructions

Line large baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Baking Powder

Grand Marnier

Orange Zest

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

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.

Ingredients you will need

Chocolate

Pecans

Dough

All Purpose Flour

Wrap

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.

Ingredients you will need

Dough

Equipment you will use

Oven

Transfer logs to prepared baking sheet, spacing 2 inches apart.

Equipment you will use

Baking Sheet

Bake until light golden, about 30 minutes.

Equipment you will use

Oven

Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.

Equipment you will use

Oven

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.

Equipment you will use

Serrated Knife

Cutting Board

Baking Sheet

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.)

Ingredients you will need

Biscotti

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

all purpose flour 2teaspoons

baking powder 170grams

bittersweet (not unsweetened) chocolate, chopped 2larges

eggs 2Tbsps

Grand Marnier or other orange liqueur 1Tbsp

grated orange peel 237milliliters

pecans, lightly toasted, coarsely chopped 0teaspoons

salt 177milliliters

sugar 118milliliters

(1 stick) unsalted butter, room temperature

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.