Biscotti, eaten as a quick breakfast snack with coffee, is common place in Italy. These Walnut Chocolate Orange Biscotti are just the ticket for enjoying with a bracing espresso or at the end of a meal with liqueur.
If you’ve eaten biscotti, you’d know it’s dry & quite hard. And made that way for dunking into a steaming mug of cafe au lait. Or an espresso as I’m partial to.
Is there a more perfect flavor combination than chocolate & orange? It stirs-up childhood memories of dinner parties & platters of what became my favorite food. As a child the chocolate-orange combination seemed chic & grown up & it’s still my favorite chocolate pairing.
I used a food processor to make the biscotti. This makes quick & easy work of the dough which is then shaped into two logs, baked, cut & baked again.
Apparently in Italy, biscotti are traditionally served at the end of the meal & dunked into liqueur (something I’m also partial to & I love this tradition). While the Italians herald many food ‘rules’, my preference is dipping the biscotti into coffee. You go right ahead & dunk them into whatever takes your fancy: coffee, tea, milk, liqueur.
Biscotti aren’t showy like other baked goods. They’re robust & practical, letting their texture & whatever flavor nuances you add speak for themselves. They’re like the pick-up truck of the baked good worlds. Ciao for now,
If you love something sweet with your coffee, what about these Cranberry, White Chocolate & Coconut Muffins.
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 2 tablespoons finely grated orange zest
- 1/4 cup softened butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup walnuts
- 3.5 oz (100g) dark chocolate, broken up
- Line a large baking sheet with parchment paper. Preheat the oven to 350°F (180°C).
- Put flour, sugar, baking powder & zest in a food processor; process until well combined.
- Add butter & process for 20 seconds or until the mixture resembles coarse crumbs.
- Add the eggs, vanilla, walnuts & chocolate process 30 to 40 seconds or until the dough starts to come together.
- Turn the mixture out onto a lightly floured surface. Press the mixture together to form dough. Divide the dough into 2 equal portions & shape each portion into 6- inch (15cm) logs. Place on the prepared baking sheet & bake on the centre rack for about 30 minutes or until a little darker & cracks have formed. Let stand for about 30 minutes or until cool.
- Preheat the oven to 325°F (160°C). Using a sharp, serrated knife, cut each log into 1/2-inch (1cm) slices. Place the slices, cut side down, in a single layer on the same baking sheet. Bake, on the centre rack, turning once during cooking, for 16 to 22 minutes, or until they are dry & lightly browned. Transfer to a wire rack to cool completely before storing. Makes about 24 pieces
- Make ahead: The biscotti can be made 4 days ahead and stored in an airtight container in a cool, dry place.