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Chocolate- Orange Biscotti
Yield: Approximately 60 biscotti
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| 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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