Tara, of Tara's multicultural table, is a fellow food blogger that I met through the secret recipe club. She was planning to welcome a sweet, little baby girl in March. But, as we know little one's come on their own time, and Tara's second little bundle of joy decided to come into this crazy world early! So I want to say a big congratulations to Tara on the newest addition to her family!
I decided a biscotti that was completely decadent was necessary for this celebration. And when I found this biscotti that was packed with bright orange flavors as wells as rich dark chocolate, I knew it would be absolutely perfect!
Congrats again Tara! So excited for you and your growing family!
Orange and Dark Chocolate Biscotti
1/4 Cup (1/2 stick) unsalted butter, room temperature
1 Cup sugar
2 Tbsp orange zest
1 Tbsp freshly squeezed orange juice
3/4 Tsp vanilla extract
1/4 Tsp almond extract
2 1/2 Cups all-purpose flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup slivered almonds
1 Cup dark chocolate chips or chunks
6 Oz dark chocolate, melted (optional-for dipping)
Preheat oven to 350. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Place butter in a large bowl and beat on high until light yellow in color and creamy in texture. Add the sugar and beat on high until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the orange zest, orange juice, vanilla and almond extracts and mix until combined. Add the flour and baking powder slowly and mix until incorporated. Add the chocolate chips and almonds and fold in until evenly incorporated.
Divide dough in half. For each half into a rectangle that is 2 inches wide and 13 inches long. The dough may be sticky, so it may be easier to grease your hands before forming the dough. Leave at least 3 inches of space between each rectangle. Place in the preheated oven and bake for 35-40 minutes, until the bottoms are golden brown. Remove from oven and allow to cool slightly.
Once the biscotti has cooled enough to touch, use a sharp knife to slice. Arrange the slices cut side up and return to the oven and bake for 15 minutes longer, flipping the biscotti slices halfway through the bake time. Remove from oven and allow to cool completely. If you are not dipping in chocolate, place in an airtight container to store.
If dipping in chocolate-
Heat the chocolate in the microwave in 30 second intervals, stirring after each interval, until chocolate is completely melted. Add a tablespoon or two of shortening to thin out if needed. Dip the biscotti and place on parchment paper until chocolate is set. Store in airtight container.
Recipe source: Love and Olive Oil