Dark Chocolate Orange Biscotti {Virtual Biscotti Baby Shower}

Today is a pretty special day!  A group of bloggers are all sharing some delicious biscotti recipes in honor of Tara’s (from Tara’sMulticultural Table) second baby!

Biscotti Bites from Nicole at I am a Honey Bee

Blueberry Pecan Biscotti from Renee at Magnolia Days

Cinnamon Biscotti from Lauren at Sew You Think You Can Cook

Cranberry Pistachio Biscotti from Stacy at Food Lust People Love

Dark Chocolate Orange Biscotti from Amy at Amy's Cooking Adventures

Green Tea Biscotti Cookies from Rebekah at Making Miracles

Jam-Filled Mandelbrot from Kelly at Passion Kneaded

Maple Walnut Biscotti from Sally at Bewitching Kitchen

Nut-Free Anise Biscotti with Chocolate Chips from Susan at The Wimpy Vegetarian

Orange and Dark Chocolate Biscotti from Lynsey at Lynsey Lou's

Parmesan-Peppercorn Biscotti from Camilla at Culinary Adventures with Camilla

Tangelo, Date, and Almond Biscotti from Karen at Karen's Kitchen Stories

Spa Water from of Dorothy at Shockingly Delicious

Why biscotti?  Well, I’m glad you asked.  Biscotti is a cookie that’s baked two times, and this is Tara’s baby #2

I’ve only made biscotti once before, I was excited to try another recipe!

Since it’s nearly spring (let me be optimistic, here), I wanted to make something citrusy.   I thought about lemon poppy seed, but then I ended up with an extra orange from making Mimosas and decided to switch gears.

Orange and dark chocolate go to together so beautifully, that I decided to stir some mini chocolate chips directly into the biscotti, as well as drizzle it on top.

The biscotti is a perfect balance of citrus and chocolate, crunchy yet soft and goes beautifully with a cup of coffee or tea.

Congratulations, Tara!

Recipe Note:

*1/8 cup = 2 tbsp

Dark Chocolate Orange Biscotti

Adapted from Shugary Sweets

Biscotti

6 tbsp unsalted butter, softened

¾ cup sugar

2 eggs

Zest + 1 tbsp juice from 1 orange

¼ tsp orange extract

¼ tsp vanilla extract

2 1/8 cup flour

1 tsp baking powder

½ cup mini chocolate chips

Topping

Additional orange zest

1 tbsp sugar

Dark chocolate, melted

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (not a silicone baking mat, as you’ll be cutting directly on it later)

Place the butter and sugar in the bowl of a stand mixer.  Beat for 1-2 minutes or until light and combined.

Add the eggs, zest, juice, and extracts and stir until fully combined.

Slowly add in the flour and baking powder.  Use a large spoon to stir in the chocolate chips.

Turn the dough out onto the prepared tray and pat into a rectangle about 12x4 inches (mine was closer to 11x5) with uniform thickness.

Place in the preheated oven and bake for 20-25 minutes or until the edges just begin to brown and the top is set.

Remove from the oven. Immediately, use a large straight knife to slice the biscotti into pieces about 1-inch wide.  Place the pieces on their sides, about ½ inch apart.  Return to the oven and bake for 15-20 minutes or until browned and crisp.  Remove from the oven and cool.

Once cooled completely, place the melted dark chocolate in a decorating bag fitted with a small tip (or a ziplock with the corner cut off) and pipe the chocolate onto the biscotti.  Mix the remaining zest with the sugar and sprinkle over the biscotti.

Makes 15-18 cookies