Citrus Biscotti With Chocolate Drizzle

 

 

Equipment:

 

• Handheld electric mixer or stand mixer
• Large bowl or large mixing bowl
• Wire rack or cooling rack
• Cutting board
• Airtight container
• Large baking sheet or baking tray
• Parchment paper
• Rubber spatula or wooden spoon
• Sharp serrated knife
• Citrus zester
• Metal Spatula
• Measuring cup
• 1 1/2 tsp. measuring spoon
• 1 tsp. measuring spoon
• 1 cup measuring cup
• 1/4 measuring cup
• Small bowl

 

Ingredients:

 

• 3/4 cup - Yellow cornmeal - gives these biscotti their crunch
• 2 cups - All-purpose flour - you can use gluten-free flour
• 3 large eggs - room temperature
• 1 cup - Sugar
• 1 1/2 tsp. - Baking powder
• 1 tsp. - Salt
• Orange juice - (1/2 fresh orange) - see Cindy's note below before baking
• 1 tbsp. orange zest - (about 2 oranges)
• 1 tbsp. lemon zest - (about 3 lemons)
• 1 3/4 cups - Dark chocolate or semi-sweet chocolate chips (white chocolate chips are a great option)

 

Step 1: Combining Dry Ingredients and Setting the Oven Temperature

First, preheat the oven to 325 degrees f. Place parchment paper on a large baking sheet or baking tray. In a large bowl, combine the dry ingredients. Add 2 cups of all-purpose flour, 3/4 cup of yellow cornmeal, 1 1/2 tsp. baking powder, and 1 tsp. salt. Whisk the dry ingredients together. Cindy's Tip: I've been baking for more than 30 years, and whisking the flour mixture first is one of the easiest ways to ensure even results.  

 

Step 2: Combine the Sugar and Eggs

Using a large mixing bowl with an electric mixer or a large bowl of a stand mixer, mix on medium-high and beat the eggs and sugar, about 3-5 minutes. Scrape down the sides of the bowl with a rubber spatula. The mixture should be pale yellow and fluffy.

 

Step 3: Adding Orange and Lemon Zest

Add the orange and lemon zest to the flour. Adding the lemon and the orange zest to the flour before mixing helps release the essential oils, enhancing the flavor throughout the flour mixture and biscotti dough. Cindy's Note: When zesting the orange part of the peel. Avoid the white pith underneath because it can affect the flavor of your cookies.    

 

Step 4: Combine the Dry Ingredients with the Wet Ingredients

Add the wet ingredients to the large mixing bowl and add the orange juice. Combine the flour and the wet ingredients. Set the mixer on low speed. This prevents flour from falling out of the large mixing bowl. Combine flour, a large spoonful of flour at a time, with the egg mixture. Only combine flour until just blended. Do not overmix the biscotti dough. The dough will be sticky. Let the biscotti dough stand for 5 minutes. Cindy's Tip: If you aren't an experienced baker, don't worry if you still see a little flour after mixing. Finish combining it by hand with a rubber spatula or wooden spoon. It's a simple step that helps keep the biscotti light.  

 

Step 5: Divide Dough and Transfer

Scoop dough with a rubber spatula or wooden spoon onto the prepared baking sheet. Divide dough in half and shape into 4-inch logs. Wet fingertips with a little water to shape your biscotti logs. Shape a smooth top and the sides of each biscotti log.      

 

Step 6: Bake and Cut Cooled Biscotti

For the first bake, bake for about 35 minutes until lightly golden brown. Cool for 5 minutes on the baking sheet. Using a sharp serrated knife, cut each biscotti log into 1/2 thick slices. For the second bake, arrange the cut side of each biscotti cut side down on the same large baking sheet. Bake until golden brown, for about 25 minutes. Cool the chocolate orange biscotti on the baking tray for 5 minutes. Use a metal spatula to transfer the biscotti to a cooling or wire rack. Let them cool completely.

 

Step 7: Melting Chocolate for Drizzling

Once the biscotti have cooled completely, it's time to add the melted chocolate drizzle. I use a Wilton Candy Melt because it keeps the chocolate smooth while I work. If you don't have one, don't worry, the microwave works too. Place the chocolate chips in a small microwave-safe bowl and heat them in 15-second intervals, stirring well after each one. It should take about 11/2 minutes total, but every microwave is different, so watch the chocolate carefully to prevent overheating. Dip the tip of a fork or teaspoon into the melted chocolate nd drizzle it across each biscotti. Repeat in the opposite direction for a crisscross pattern. It adds just the right amount of melted chocolate, which makes these chocolate orange biscotti even more delicious. Cindy's Tips: If you're using white chocolate chips instead of dark or semi-sweet chocolate, stir in 1/2 to 1 teaspoon of coconut or a neutral vegetable oil before melting. White chocolate is delicate and can seize or become thick and grainy if it's heated too quickly. Melting it slowly and stirring often will give you a smooth chocolate for drizzling. I also recommend not using a wooden spoon. Wood spoons contain moisture.