Chocolate-orange biscotti
ShareThis
| INGREDIENTS | LBS. | OZS. | METHOD |
|---|---|---|---|
| Unsalted butter, softened | 10 | Mix on first speed unitl creamed. | |
| Sugar | 1 | 6 | |
| Liquid whole egg, refrigerated or frozen (thawed) | 10 | Add, and mix until blended. | |
| Dried orange peel | 0.25 | ||
| Almond extract | 0.15 | ||
| Flour | 1 | 9 | Sift together. Add, and mix until blended. |
| Baking powder | 0.25 | ||
| Salt | 0.12 | ||
| Mini chocolate chips | 8 | Add, and mix until blended. | |
| Total appr. wt. | 4 | 12 |
INSTRUCTIONS
Scale into four 1-lb. 3-oz. pieces. Roll each piece into 14-in. long logs. Place on prepared baking sheets (greased or lined), 5 ins. apart.
Bake at 350°F for 20 minutes. Cool for 10 minutes.
Use a serrated knife to slice across the rolls, creating 3/4-in. wide slices.
Bake slices for 10 minutes, cut side down. Turn biscotti over, and bake for another 10 minutes.
Yields about 60 slices of biscotti
Want to use this article? Click here for options!
© 2012 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
