CHOCOLATE-ORANGE BISCOTTI
Yield: Approximately 60 biscotti
Ingredients Lb. Oz. Method
Unsalted butter, softened
 -   10   Using 3-speed mixer at first speed, mix until creamed.
Sugar 1   6  
Frozen (thawed) or refrigerated liquid whole egg -   10   Add. Mix until blended.
Dried orange peel  -   .25    
Almond extract -   .15    
Flour 1   9   Sift together. Add. Mix until blended.
Baking powder -   .25    
Salt -   .12    
Mini chocolate chips -   8   Stir into batter.
 
Total approximate weight 4 lb. 12 oz.
Instructions
Scale into 4 (1 lb. 3 oz. each) pieces. Roll into 14-inch logs. Place on prepared baking sheets (greased or lined), 5 inches apart. Bake at 350°F for 20 minutes. Cool 10 minutes on rack. Slice across roll using serrated knife into 3/4-inch wide slices. Bake slices 10 minutes, cut side down. Turn biscotti over and bake additional 10 minutes. Cool on rack. Store in airtight containers.
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