Here comes the “amazing” time of the year, when sun shines for about an hour a day and, of course, it is when I´m not taking pictures. If I am, then the sky is cloudy, no sun, not even for a second. I guess I´m a magnet for Murphy´s laws. Just to hold on a few months and, hopefully, the weather will get better. I had this horrible weather when taking pictures of these Orange Chocolate Biscotti. I tell you, it wasn´t easy. But I managed to do it somehow. Biscotti comes from Italy and their name says that they´re cookies that are baked twice, the first time together as an oval and the second time separately, cut into slices. Some people may also know them as cantuccini. This version isn´t the right Italian, since the right version should be tougher, eaten with a tea or a coffee. These Orange Chocolate Biscotti are really crispy, not tough at all and the combination of orange and chocolate is great. After all, try them, I´m sure you will like them.
- 150 g sugar
- 3 tbsp orange juice
- 1 tbsp orange extract
- Zest of 1 orange
- 120 g butter
- 2 eggs
- 320 g all purpose flour
- 1 ¾ tsp baking soda
- ¼ tsp salt
- 100 g dark chocolate
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Beat sugar with orange juice, extract, zest and butter. Add eggs, one by one.
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In the next bowl, mix together flour with baking soda and salt.
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Incorporate flour mixture into butter mixture. Stir well.
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Add chopped dark chocolate and stir again. Form dough.
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Divide dough into two halves and form them into oval shape with the size of 4x8-10 cm. Transfer ovals into baking pan covered with baking paper. Using hands dipped in water, smooth ovals so they are completely smooth.
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Bake 17 – 20 minutes on 180 degrees or until the edges begin to brown.
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Let them cool for about 15 minutes.
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Cut ovals into stripe and bake the stripes on 110 degrees for about 30 minutes. Let them cool.
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