Chocolate Orange Biscotti
"Kept in an airtight container at room temperature, these cookies will stay dry and crunchy for several weeks."
- Serving Size: 1 (26 g)
- Calories 72.5
- Total Fat - 2.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 45.2 mg
- Sodium - 33.6 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 0.4 g
- Sugars - 6.1 g
- Protein - 2.3 g
- Calcium - 9.1 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Preheat oven to 350' F. and place rack in oven center
In small bowl whisk together the flour and soda.
In medium bowl beat eggs, sugar, extracts, and zest until pale yellow, 2-3 minutes.
Stir in the flour mixture until just combined.
Stir in the chocolate chips. Mixture will be thick and very sticky.
Using a large spoon, scoop batter onto parchment-lined baking sheet.
Divide batter evenly into 2 long loaves, 10"x2½" each, places 2½" apart.
Bake 35 minutes, until firm but springy.
Remove from oven and cool 10 minutes on pan, leaving oven on.
Remove loaves carefully to a breadboard. With a sharp, serrated knife, slice loaves on the diagonal into ½-inch slices.
Lay slices on baking sheet and bake, first on one side for about 12 minutes, then on the opposite side for about 12 minutes, until golden brown.
Remove from pan and cool completely before stacking and storing.
Tips & Variations
- Parchment paper