Orange Chocolate Biscotti
Whole wheat flour and oil instead of butter make these Italian style biscotti a bit more virtuous than usual. You might also like to try our pistachio biscotti recipe.
Ingredients
At a glance
Shaped, molded and pressed cookies
Recipes by ingredient/flavor
Makes
24 to 26
- 1 1/2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup canola or vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 1 to 2 tablespoons orange juice or water, if needed
- 1/4 cup sliced, blanched almonds
- 1/4 cup semisweet chocolate mini-chips
Steps
Spray a 10-by-15-inch baking sheet lightly with nonstick cooking spray. Preheat oven to 350 degrees F.
Sift flours with baking powder, baking soda and salt; set aside.
With a wooden spoon, beat oil, sugar, egg, egg white, vanilla, orange extract and orange zest until blended. Stir in dry ingredients and mix well. Dough should be stiff, but if it seems dry, stir in enough water to make it moist and workable. Stir in almonds and chocolate chips.
Divide dough into 2 parts. Place 1 part on wax paper. With floured hands, roll dough into a log about 10 inches long and 11/2 inches wide. Place log on baking sheet. Repeat with remaining dough.
Bake for 25 to 30 minutes, or until logs are firm, cracked on top and light golden brown. Remove to a wire rack to cool for 15 minutes.
Turn oven heat down to 325° F.
Using a serrated knife, carefully cut cooled logs on the diagonal into slices about 1/2 inch thick. Place on baking sheet that has been wiped clean and sprayed lightly with nonstick spray. Bake for 15 to 20 minutes, until golden and crisp.
Let cool for 5 minutes, then remove to wire racks to cool completely.
Sift flours with baking powder, baking soda and salt; set aside.
With a wooden spoon, beat oil, sugar, egg, egg white, vanilla, orange extract and orange zest until blended. Stir in dry ingredients and mix well. Dough should be stiff, but if it seems dry, stir in enough water to make it moist and workable. Stir in almonds and chocolate chips.
Divide dough into 2 parts. Place 1 part on wax paper. With floured hands, roll dough into a log about 10 inches long and 11/2 inches wide. Place log on baking sheet. Repeat with remaining dough.
Bake for 25 to 30 minutes, or until logs are firm, cracked on top and light golden brown. Remove to a wire rack to cool for 15 minutes.
Turn oven heat down to 325° F.
Using a serrated knife, carefully cut cooled logs on the diagonal into slices about 1/2 inch thick. Place on baking sheet that has been wiped clean and sprayed lightly with nonstick spray. Bake for 15 to 20 minutes, until golden and crisp.
Let cool for 5 minutes, then remove to wire racks to cool completely.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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