This citrus biscotti with chocolate drizzle is the perfect easy light dessert! It’s refreshing and is full of flavor and truly tastes amazing!
So how about a light cookie to share with friends while having your favorite after-dinner drink?
Why is the name Biscotti?
Why is the name Biscotti? Well basically, Biscotti means baked twice. It’s generally, a sliced cookie that has a long oval shape dough that has been baked, cut into individual pieces using a serrated knife, and rebaked. This gives them texture and low moisture. The cookie is also usually long and somewhat narrow.
Citrus Biscotti with Dark Chocolate Drizzle
These cookies are delicious with a combination of orange and dark chocolate on top. Biscotti is the perfect sweet dessert to enjoy on a warm evening.
When I share other Biscotti recipes I also mention what a simple cookie it is to make. These take such a small amount of time to create in the kitchen and is why I enjoy making them all year long.
These are especially the perfect snack to have for a simple gathering with friends for a quick lunch or tea.
Spend time after dinner with your favorite beverage or after-dinner drink while having this sweet treat!
Biscotti are often crisp and crunchy. This particular version is soft and moist. Adding fresh orange juice makes this recipe delicate.
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Citrus Biscotti with Dark Chocolate
- 1 electric mixer
- 1 bowl
- 1 Zester
- Measuring cups 2 cups, 3/4 cup, 1 cup
- Measuring spoons 1 1/2 teaspoon, 1 tablespoon, 1 teaspoon
- 1 rubber spatula
- 1 sheet Parchment paper
- 1 Baking Sheet
- 1 Candy Melt or Microwave optional
- 2 cups Measure for Measure Gluten Free Flour or All Purpose Flour
- 3/4 cup Fine Yellow Cornmeal If you can't find fine cornmeal add regular yellow cornmeal to a food processor and grind it a bit
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 large Eggs
- 1 cup Sugar
- 1 tablespoon orange Zest
- 1 bag melted dark chocolate optional or 1 3/4 cups dark chocolate chips
- Preheat Oven to 325 degrees F
- Line a large baking sheet with Parchment paper
- Combine the flour, cornmeal, baking powder and salt and lightly whisk ingredients
- Using an electric mixer, beat the eggs ad sugar and orange juice until pale yellow in color and fluffy. This takes about 3 minutes
- Add the orange zest to the dry ingredients and combine with a wire whisk
- Add the flour mixture to the eggs and sugar. Beat the flour just until blended. The dough will be soft and sticky. Let dough 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 a bit of water and shape the dough into 2 11×4 inch logs.
- Bake until lightly brown, about 35 minutes
- Cool the logs for 5 minutes on the cookie sheets
- Using a serrtated knife, cut the logs crosswise into 1/2 inch thick diagnonal slices.
- Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are a pale about 10 more minutes
- Cool the Biscotti on the baking sheet for 5 minutes
- Using a metal spatul transfer the Biscotti to a rack to cool completely
- Using a Candy Melt such as Wilton candy melt or Microwave melt the dark chocolate. If using a microwave melt the chocolate at 20 second intervals and stir until melted to avoid seizing the chocolate. Total time 1 1/2 minutes
- Once choclate is melted drizzle using a fork on top of the biscotti to set. NOTE: if you are using regular dark chocolate put these in the refrigerator to set about 15 minutes
- These cookies can be made ahead of time and biscotti freeze very well too
- Store in an air tight container for up to 4 days. These cookies can be frozen up to 3 weeks.
I hope you enjoy this easy citrus biscotti with chocolate drizzle ad give these a try. Doyou make these easy sweet treats too? I’d love to know iif you give these a try too!