Orange Chocolate Vanilla Almond Marbled Biscotti
Biscotti is a nice treat especially when consumed by dunking it in a good cup of coffee. This was my first attempt at making these delectable treats. I must say they are delightfully delicious! There is a hint of orange from the orange zest, the flavor of the almonds, chocolate, and vanilla all burst through into a tantalizing flavor combination. These cookies would also be delicious chocolate dipped. I took the Two-Tone Biscotti recipe from p. 111 of Better Homes and Gardens Cookie Classics and made several changes to the recipe. For example, I marbled mine, changed the type of nuts from hazelnuts to almonds, used dark chocolate cocoa powder instead of melted chocolate, and added chocolate chunks. Photos are of my finished biscotti. Recipe is below.
original recipe by Better Homes and Gardens Cookie Classics
changes made by: Julie Hodges
prep time: 20 minutes
bake time 20 minutes
Oven :375 degrees/ 325 degrees
Ingredients:
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Then add the chocolate chunks.
Divide dough in half. Place half in another bowl. Into half of the dough, stir the cocoa powder and 1/2 cup of the almonds. Stir in half of the orange zest and remaining nuts and zest into the other half of the dough.
Divide each half of the dough into 3 portions. With lightly floured hands, shape each portion into a rope about 14" long. Place a rope of each color side by side on an ungreased cookie sheet. Twist ropes around each other several times to marble. Flatten slightly to a 2" width. Repeat with the other ropes, placing 2 combined twists about 4" apart on the cookie sheet.
Bake in a 375 degree oven for 25 minutes or until lightly browned. Depending on your oven it could take less time. Cool on cookie sheet for 1 hour or until completely cool.
Transfer loaves to a cutting board. Cut each loaf crosswise into 1/2" slices. Lay slices, cut side down, on the cookie sheet. Bake at 325 degrees for 10 minutes. Watch carefully it could take less time. Turn the slices over and bake 10-15 minutes more or until they are dry and crisp. Transfer cookies to a wire rack. Cool.
original recipe by Better Homes and Gardens Cookie Classics
changes to the recipe made by: Julie Hodges
photos by Julie Hodges
The biscotti looks like bread after baking the first time and then it gets sliced and baked a second time.
Orange Chocolate Vanilla Almond Marbled Biscotti
original recipe by Better Homes and Gardens Cookie Classics
changes made by: Julie Hodges
prep time: 20 minutes
bake time 20 minutes
Oven :375 degrees/ 325 degrees
Ingredients:
- 2/3 cup butter (unsalted)
- 1 1/3 cups sugar
- 3 tsp. baking powder
- 1/4 tsp. salt
- 4 eggs (large)
- 1 tsp. pure vanilla extract
- 4 cups all-purpose flour
- 1 1/2 cups semi sweet pieces or dark chocolate cocoa powder (use less if using cocoa powder)
- 1 cup of almonds (original recipe used hazelnuts)
- 1 TBSP. finely zested orange peel
- 1/4 cup of chopped dark chocolate piece (sprinkling in the batter)
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Then add the chocolate chunks.
Divide dough in half. Place half in another bowl. Into half of the dough, stir the cocoa powder and 1/2 cup of the almonds. Stir in half of the orange zest and remaining nuts and zest into the other half of the dough.
Divide each half of the dough into 3 portions. With lightly floured hands, shape each portion into a rope about 14" long. Place a rope of each color side by side on an ungreased cookie sheet. Twist ropes around each other several times to marble. Flatten slightly to a 2" width. Repeat with the other ropes, placing 2 combined twists about 4" apart on the cookie sheet.
Bake in a 375 degree oven for 25 minutes or until lightly browned. Depending on your oven it could take less time. Cool on cookie sheet for 1 hour or until completely cool.
Transfer loaves to a cutting board. Cut each loaf crosswise into 1/2" slices. Lay slices, cut side down, on the cookie sheet. Bake at 325 degrees for 10 minutes. Watch carefully it could take less time. Turn the slices over and bake 10-15 minutes more or until they are dry and crisp. Transfer cookies to a wire rack. Cool.
original recipe by Better Homes and Gardens Cookie Classics
changes to the recipe made by: Julie Hodges
photos by Julie Hodges
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