I’ve always associated oranges with Christmas. Maybe it’s the clove-studded pomanders, or the stories of oranges being tucked into the toes of Christmas stockings – either way, when Christmas rolls around, I start thinking oranges. And I particularly love those foil-wrapped chocolate oranges that show up around the holidays, the ones you smack on the table and they break apart into little slices. These biscotti are my nod to those chocolate oranges; they’re bright and citrusy, with just enough chocolate. One caveat: these are not American-style biscotti, so they get very crunchy – make sure you have a cup of something hot to enjoy with them!
Chocolate Orange Biscotti
2 large eggs
zest of one orange
1/4 c. freshly squeezed orange juice
2/3 c. granulated sugar
1/2 t. baking powder
1/2 t. salt
1 t. vanilla
2 c. unbleached AP flour
1 1/4 c. mini chocolate chips
Preheat oven to 350°. Line a baking sheet with parchment. In mixing bowl, combine all the ingredients except the flour and chocolate chips. Beat mixture until thick and creamy. Gradually beat in flour until just incorporated, then stir in chocolate chips. Put dough on baking sheet and shape into a log that’s about 14 inches long and 3/4 inch thick. If you wet your hands, it’s easier to shape. Bake for 25 minutes; remove from oven and let rest for 15 minutes.
Lower oven temp to 325°. Using a bread or serrated knife, slice into 1/2″ – 3/4″ wide strips (if you want longer biscotti, cut on the diagonal). Stand slices upright on parchment-lined baking sheet and bake for 25 minutes. Cool on wire rack. These will keep for 2 weeks at room temperature.
Tucked into a basket with a pound of good coffee and a chocolate orange, these would make a great gift this Christmas, even if that gift is just for you!