Biscotti is a staple in my home ever since I knew how to make it. I started making biscotti using Giada De Laurentiis’ Chocolate Anise flavored biscotti. Essentially, her recipe is very similar to the chocolate chip cookie, in fact she calls it chocolate anise cookies in her recipe but because she baked it in the shape of a flat loaf, cooled, sliced and then baked again, it becomes biscotti. I guess that means biscotti, as fancy as it sounds, are actually twice baked cookies. 🙂
I went to watch Nick and Norah’s Infinite Playlist on Friday and below the cinema was a little cafe. Next to the cash register were big glass cookie jars filled with biscotti of varying flavors. Each biscotto was sold for a whooping $2.75 – I say make your own! Anyway, biscotti is very simple to make and keeps for a long time when stored in an airtight container. I loved how it is crunchy and tasty on its own but when dipped into milk, it becomes one of my favorite ways of eating biscotti. Funnily, I don’t like eating biscotti with coffee.
This biscotti recipe, Spotted Orange Biscotti, is an orange flavored biscuit spotted with dried berries and mini chocolate chips. Use only fresh orange zest and not orange flavored essence because that is how it should be done. Use fresh ingredients whenever possible, that is one of my kitchen mottos 😉
Spotted Orange Biscotti Recipe:
Zests from two orange
1/4 cup dried currants
1/4 cup mini chocolate chips
2 cups of all-purpose flour
1.5 teaspoon baking powder
a pinch of salt
2 eggs 1/2 cup butter, soften in room temperature
1/2 cup granulated sugar
Preheat oven to 350F and line your baking pan with silpad or parchment paper.
1. Sift your flour, baking powder and salt into a bowl and set aside for later.
2. Combine sugar and butter in a large mixing bowl. Beat them until they become light and fluffy. It would take approximately 5 minutes of beating.
3. Add one egg at a time until mix until the batter is well combined. Now, you can put down your electric mixer or whisk and pick up your spatula.
4. Add in your orange zests into the sunny mixture and combine well. Then, add your flour mixture in 3 parts. After mixing the first part of your flour in, add your dried currants and chocolate chips in. Continue adding in the flour in and mixing until you form a nice dough that does not stick. If your dough is too sticky, pop it into the refrigerator for 15 minutes before handling it again.
5. Bring the spotty dough on to the baking pan and shape it into two 6-inch loaves that is approximately 3/4-inch high. Bake it in the oven for 30 minutes.
6. After 30 minutes, take the first-baked biscotti loaves out of the oven to cool for 30 minutes before slicing them into 1/2 inch thick slices, diagonally. You can do vertical or horizontal cuts too.
7. Arrange them in the same baking pan and bake them for another 15 minutes or until the edges of your biscotti shows a nice pale golden color.
8. Cool them completely before storing.