Orange Chocolate Biscotti

Biscotti are a delicious cookie - dry, not too sweet, firm texture but light, seemingly healthy.  I have wanted to make biscotti for many years but never found a recipe that sparked my interest but the final straw that drove to make my own was the rock hard tooth busting biscotti found at coffee shops. I found my middle ground with this cookie - I bake it crisp but not too hard on the second bake.  This is a great recipe and a perfect addition to my Christmas cookie trays. Adjust your cooking times for softer or crispier biscotti.

Orange Chocolate Biscotti 

Makes about 3 dozen biscotti

2 cups plus 2 tablespoons all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
½ cup unsalted butter, room temperature
 2 large eggs
3 tablespoons Grand Marnier
Zest from two oranges (2 tablespoons or so)
½ cup walnuts, pecans or nuts of your choice, lightly toasted, and chopped finely

6 ounces bittersweet (not unsweetened) chocolate, chopped – the chocolate you prefer to eat

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 nuts and chocolate.
Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
Preheat to 350°F

Position rack in center of oven.
Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. 
Transfer logs to parchment lined baking sheet, spacing 2 inches apart.
Bake until light golden, about 30 minutes.

Transfer parchment with logs to rack. Cool 20 minutes 

Reduce oven temperature to 300°F. 

Place 1 log on cutting board.

Using serrated knife, cut log on diagonal into 1/2-inch-thick slices.

Repeat with remaining log. 

Bake biscotti until dry to touch and pale golden, about 30 minutes.

Turn cookies half way through cooking time to dry other side.
Cool completely on rack.