CHOCOLATE-ORANGE BISCOTTI
About forty-two 3 × ½-inch biscotti
If you gild the lily as a matter of course, add ½ cup chopped toasted hazelnuts to the dough along with the chocolate chips.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Whisk together in a medium bowl:
- 2 ½ cups (315g) all-purpose flour
- ¾ cup (60g) unsweetened cocoa powder
- 2 teaspoons baking powder
- (2 teaspoons instant espresso powder)
- ½ teaspoon salt
Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth:
- 1 stick (4 oz or 115g) unsalted butter, softened
- 1 ¼ cups (250g) sugar
Add:
- 2 teaspoons vanilla
- Finely grated zest of 1 orange
Beat in:
- 2 large eggs
Add the flour mixture to the butter-sugar mixture and stir in until almost fully combined. Add:
- ¾ cup chopped dark chocolate or mini semisweet chocolate chips (4 oz or 115g)
Stir to bring the dough together. Shape, bake, and cool as for Anise-Almond Biscotti. If desired, dip half of each cookie in:
- (6 ounces [170g] semisweet or bittersweet chocolate, melted)