biscotti forever but never have done it until now and I am sorry I waited so long. What drove to make make my own was because I really don't like the rock hard tooth busting biscotti found at coffee shops. This is a great recipe and it will make it to my holiday cookie trays. Adjust your cooking times for softer or crisper biscotti.
orange chocolate biscotti with toasted walnuts
2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (I have given up iodized salt for sea salt and it gives a purity of flavor)
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
3 tablespoons Grand Marnier
grated zest from two oranges (2 tablespoons or so)
1/2 cup walnuts (or nuts of your choice), lightly toasted, and chopped finely (or to your preference)
6 ounces bittersweet (not unsweetened) chocolate, chopped (I used Lindt Excellence)
Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend.
Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel.
Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half.
Wrap in plastic and freeze 20 minutes to firm.
Position rack in center of oven; preheat to 350°F.
Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log.
Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes