Eeek! Seven days until Christmas! How excited is everyone? A few posts ago I wrote about how difficult it has been to get into the holiday spirit, since it’s really snuck up on me this year! That’s not the case anymore. I am currently itching for the holidays.
First, I get a whole 11 days off from work, since my office (graciously) is shutting down over the holidays. Second, there’s actually some snow in the forecast for next week. Snow! In Vancouver! Whether we get it or not, it’s almost unheard of. I can count the times on one hand that I’ve had an actual white Christmas! Third, I am FINALLY in the holiday spirit. I have Christmas movies lined up for the weekend, holiday baking plans, my advent calendar is almost done (yes I’m a grown woman who has an advent calendar) and the carols are floating through my head.
Let’s do this.
It’s a tradition in my house to receive a Terry’s Chocolate Orange (the ones you whack!) in your stocking, so naturally, I find chocolate and orange to be the quintessential holiday flavour pairing. There’s just something about fresh, zingy citrus paired with dark and bitter chocolate that is undeniably perfect.
I’m not one to toot (heehee… toot) my own horn, but these biscotti, whether you make them in December or not, are AMAZING. I’m making another batch this weekend because I just can’t bear the thought of not having them in my house. They are my daily obsession.
Yes, I posted a biscotti recipe a few posts ago. And yes, I have a few biscottis from last year kicking around (here and here). Finn has also posted her share of biscotti. Obviously, we’re huge fans of these treats.
I never used to be. The ones I tried growing up, picked from from various coffee shops, were always too damn hard to eat. I didn’t drink coffee or tea back then, so I never really tried dipping them in anything. I was really missing out. These last few years I’ve been experimenting with my biscotti dough and have the perfect ratio figured out.
Crunchy on the outside, firm yet still soft enough to bite (without dipping), slightly crumbly, and oh-so perfect for pairing with a hot drink. They’re basically long, crunchy cookies. I mean really, can it get any better than that?
This dough is flavoured with lots of orange zest and juice, enough to make your tastebuds sing. It isn’t a strong orange flavour, but it has a subtle citrus kick that really shines though after your second bite. It’s subtle, and it’s amazing. If you feel you want a more potent orange flavour, use 3 Tbsp orange zest.
A note with this recipe: the dough is rather crumbly, but don’t be alarmed. When you mix the dry ingredients with the wet, it might not stick together right away. It’s best to transfer it to a floured countertop and knead it with your hands until it all incorporates. Don’t be afraid to use more flour (maybe even 1/2 a cup more!) while you’re rolling the dough out into rectangles, as kneading will make the dough softer and stickier. Keep adding flour until the dough doesn’t stick to the counter/rolling pin, and you should be good-to-bake.
Word to the wise – make a double batch. You won’t regret it.
|Chocolate Orange Biscotti|| |
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup butter (one stick), softened
- 1 cup granulated sugar
- 2 Tbsp orange zest
- 2 Tbsp orange juice
- 2 eggs
- ½ tsp vanilla
- 1 egg white
- 8 oz dark chocolate, cut into chunks
- Preheat oven to 325°.
- In a small bowl, mix together the flour, baking powder and salt; set aside.
- In a large mixing bowl, beat together butter, sugar, and orange zest until fluffy. Add in orange juice, eggs, and vanilla and beat until well combined. Add flour mixture to butter mixture in 2 additions, mixing until just combined.
- Divide the dough in half. On a lightly floured surface, roll each into a 12x5-inch rectangle, and place each rectangle 2 inches apart on a parchment-lined baking sheet.
- Combine egg white with 1 tsp water and liberally brush over the tops of biscotti.
- Bake for about 30 minutes until lightly golden and just firm to the touch. Let cool on pan for 10 minutes.
- Transfer logs to a cutting board. Using a chef's knife, cut diagonally (at about a 45° angle) into ½-inch slices. Stand each piece upright and place back on the baking sheet. Bake at 300° for another 30-35 minutes until dry and browned. Let cool completely.
- Melt chocolate chips in a microwave-safe dish for 2 minutes, stirring after 30 second increments to prevent the chocolate from burning. Either dip or spread the chocolate over each biscotti. Place back on the baking sheet and refrigerate until set, about 20 minutes.
- Store in an airtight container in the fridge, to keep the chocolate firm. Leaving them at room temperature will yield a softer chocolate.