Orange Almond Biscotti with Chocolate Chips

Crunchy, double baked treats for your dunking pleasure. These little beauts are quick, easy, and super versatile.

Now...yes... I love a chewy cookie like nobody else. BUT when it comes to biscotti, the whole point is that you have this super crunchy, delicious treat, perfect for dunking into your morning coffee. If you're like me, and quarantine has actually got you craving coffee like there's no tomorrow, then you're probably at two cups a day... which means twice the caffeine and twice the biscotti opportunity - perfect for a cookie that is in fact, twice baked.

"Biscotti" in Italian actually means "twice baked" (my high school Italian professor would be so proud.) Follow the steps to this recipe to the T and you'll finally learn how these sweet treats get their iconic shape. This particular recipe is made with almonds, chocolate chips, and orange zest but feel free to swap any of those ingredients for something else! Pistachio, white chocolate, and lemon zest - Orange, cranberry, and cinnamon - anything!

Kitchen equipment you will need:

• Mixing Bowl

• Measuring Spoons

• Measuring Cups

• Parchment Paper

• Large Baking Sheet (or two baking sheets)

• Wire cooling racks (if you have them)

Ingredients:

for the biscotti:

• 2 cups + 1 tablespoon (250g) All Purpose Flour

• ½ tsp Baking Powder

• 1 1/4 cups (250g) White Granulated Sugar

• 3 Large Eggs, beaten

• 3/4 cup (100g) Slivered Almonds

• 3/4 cup (100g) Dark Chocolate Chips

• 1 Large Orange, finely grated zest only

• 1/2 teaspoon Almond Extract

• pinch of salt

for the glaze:

• 1 cup (113g) Confectioners' Sugar

• Fresh Orange Juice

Ok. Let's GO.

RECIPE LEVEL: Easy Peasy

HANDS-ON TIME: 15 - 20 minutes

1st BAKE TIME: 25 - 30 minutes

2nd BAKING TIME: 5 - 7 minute increments

Method:

1. Preheat oven to 375F. Line your baking sheet with parchment paper and set aside.

2. Combine flour, baking powder, sugar, salt, and eggs with your hands in a mixing bowl. Combine until it becomes a nicely incorporated dough and then add the rest of the ingredients. Continue to mix together in the bowl until you do not see any loose flour or sugar. Do not over mix past this point.

3. Place your dough on the baking sheet and form a flat log shape about 6 inches wide to a foot long. The shape does not need to follow these exact measurements but make sure you do have a "log shape."

4. Bake for 25 to 30 minutes until the log has just caught a golden brown color on the outside. Let cool for 10 minutes before attempting to slice.

5. Slice your log into 1/4" to 1/2" thick pieces. This recipe makes about 18 biscotti if sliced at 1/4" thick.

6. Place your sliced biscotti back on the baking tray. If they don't all fit, feel free to grab another tray to lay them all out.

7. Bake your biscotti for 5 - 7 minutes on one side, then flip and bake an additional 5 - 7 minutes on the other side. Make sure to monitor them during their second bake as they could catch on the edges. If your biscotti still do not feel crunchy enough, bake them for longer. This is one where you need to follow your baking gut.

8. Once baked, place biscotti to cool completely on a wire rack.

9. Make the glaze by combining the sifted confectioners' sugar with some orange juice. Add just enough juice to make a thin icing. Take your biscotti and dip the curved spine of the cookie into the icing or drizzle it all over if you prefer that look. Play around with the finish of these guys. Enjoy!

Yes Lizzie... this IS what dreams are made of! Have a coffee break with a couple of these bebis and reminisce about how good the Disney channel used to be. #ifyouknowyouknow #thelizziemcguiremovie Tag me @masamamafood on Instagram if you make them - I wanna see!

Buen provecho!

Tag me @masamamafood!