Saturday, January 26, 2013

Almond-Orange-Chocolate Biscotti. A treat for parents.

Sometimes you just get sick of all the healthy stuff, like whole wheat oatmeal cookies and just want a real treat that includes lots of chocolate, white flour and sugar. Enter Almond-Orange-Chocolate Biscotti. Well, at least, they don't have any butter in them.

This is from a new cookbook of Jeffrey Saad's, one of the finalists of "Food Network Star" a couple seasons ago. I love that show! Always liked Jeffrey and was sad that he didn't win, but obviously that didn't matter 'cause he still came up with a TV show and a cookbook (which by the way is great!)

Almond-Orange-Chocolate Biscotti

2 3/4 C all purpose flour, plus more for dusting
1 2/3 C sugar
1 tsp salt
1 tsp baking powder
1 tsp anise seed (which I didn't have so my biscotti were missing this ingredient)
1 orange
3 large eggs
4 large egg yolks
1 tsp vanilla extract
3 oz bittersweet chocolate, shaved (I used chocolate chips instead)
6 oz sliced or slivered almonds

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicon pad and set aside.

Whisk together eggs, eggs yolks and vanilla.

In another bowl stir together flour, sugar, salt, baking powder and anise, if using. 

Zest the orange into the mixture and stir to combine

Pour the egg mixture into the flour mixture and mix together

Add the chocolate and almonds, combine together

The dough should be sticky enough that it sticks to your hands but not so sticky that you can't get it off in a large lump. Dust a counter top with flour. Place the dough on the floured counter.

Separate the dough into 3 even piles. Roll each pile into the shape of a log. Placed the logs evenly spaced on the prepared baking sheet (leave some room around, the dough will expand while baking).

Bake until the logs form the shape of a half-moon and become golden with soft centers, about 20-25 minutes. 

Remove from the oven and move to  cooling rack to cool.

Turn down the oven to 300 degrees.
Once the logs are cool, use a bread knife to slice each log crosswise.

Lay the cookies on the parchment r silicon lined baking sheet and place in the oven. After 10 minutes rotate the sheet halfway to ensure even baking. Bake for 10 more minutes, or until the centers of he cookies give ever so slightly to you fingernail. 

Remove from the oven and let cool.

They are great for dipping in milk or tea. Enjoy and have a great rest of your weekend!

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