Advertisement


 


Chocolate-Orange Biscotti

Chocolate-Orange Biscotti
Photo by Anna Williams

Ingredients

  • 1 cup packed light brown sugar
  • ½ tsp. almond extract
  • 2 Tbs. instant espresso powder or finely ground coffee
  • 18 oz. (4 cups) unbleached all-purpose flour
  • 8 oz. (1 cup) unsalted butter, completely softened at room temperature
  • 1 tsp. baking powder
  • 1 tsp. best-quality orange extract
  • + 10 more ingredients
    • 2 tsp. pure vanilla extract
    • 1 cup granulated sugar
    • ¾ cup granulated sugar
    • ¾ cup high-quality Dutch-processed cocoa powder, sifted
    • 4 large eggs
    • 12 oz. high-quality bittersweet or semisweet chocolate
    • 1 cup candied orange peel
    • 4 egg whites
    • 2-½ cups whole skin-on hazelnuts
    • 1 tsp. kosher salt

Position oven racks in the middle and top of the oven and heat the oven to 350°F. Toast the hazelnuts on a baking sheet until they’re well browned, about 10 minutes. Let cool. You won’t need to skin them—the skins taste great—but if the nuts are bigger than 1/2 inch, chop them roughly. Chop the c...

View full recipe at Fine Cooking

Comments

Related Articles


Best Wine Deals

See More Deals »






Snooth Media Network