Believe it or not, I haven’t touch an oven in, oh, FIVE months!! School kept me busy (not to mention my sublet wasn’t the most ideal for baking), and it wasn’t until today that I had some downtime.
So one of my favorite things about drinking coffee is dipping biscotti into it. Biscott0 (no that’s not a typo, it’s the plural form) are possibly my favorite type of cookie. Don’t get me wrong- I love a warm, gooey, and chewy chocolate chip cookie too, but… I think I like the action of dipping and drenching something into coffee so that all of the tiny pores soak up that glorious flavor. And if you haven’t figured it out yet, I LOVE coffee.
My favorite biscotti is the type that’s really dry and difficult to bite without dipping. All of the softer and “lighter” ones (aka the ones you find at Starbucks) aren’t as ideal for dipping because it’s more like a quick dunk. I like to swirl my stick of flour, egg, and sugar in the coffee for seconds on end before I take a decent bite out of it. My favorite ones are from Think Coffee next to NYU. Too bad they cost $1.25 and are 4-5 inches long.
Of course, after I made the biscotti, I needed some good coffee. If you’ve never had Illy, you’re missing out. That being said, this tiny canaster will probably set you back $15. And no, I did not pay for this. Companies just love to hand out free stuff on the streets of New York City for some reason.
These biscotti are strong in their orange flavor from the zest and hard enough to survive some lengthy dipping. You can add nuts such as almonds to give them a more complex flavor. Honestly, though, the chocolate and orange combination is good enough for me!
The following recipe makes about 10 biscotti (5 inches long) or less depending on how you choose to cut them. It was modified from this recipe.
Chocolate dipped orange biscotti
- 1 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 egg white
- 2 tablespoons orange zest
- 4 (1 ounce) squares bittersweet chocolate
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg first then egg white. Finally, mix in the orange zest.
- Knead the dough by hand until the mixture forms a smooth ball. This should take a minute or two.
- Roll the dough into a log about 10 inches long and place it on the baking sheeting. Press down until the log is about 6 inches wide. Make sure the long is at least half an inch thick.
- Bake for 25 minutes in preheated oven. After baking, transfer to a cutting board. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.
- Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking.
- Melt the chocolate over a double boiler or in the microwave oven.
(I didn’t have any bittersweet chocolate so I just threw in whatever I could find…)
- Allow the chocolate to cool but not harden before dipping one side of the biscotti into it. If you’re using a round bowl, you can “spread” the chocolate onto the biscotti. Place cookies on wire racks, chocolate side up, until cool and dry.
- The orange zest should give you enough orange-y flavor, but you can always add orange extract or even orange juice (a tablespoon or so)
- When melting the chocolate in a microwave oven, do so in 30 second intervals. The last thing you want is burnt chocolate!
- You can reduce the sugar down to a quarter of a cup (which is what I did) if you want to cut back.
- When slicing, slice on an angle.