Chocolate Ornage Biscotti

Chocolate-Orange Biscotti

Yield: Approximately 60 biscotti


  • 10 oz. softened, unsalted butter
  • 1 lb., 6 oz. sugar
  • 10 oz. frozen (thawed) liquid whole eggs
  • 0.25 oz. orange peel
  • 0.15 oz. almond extract
  • 1 lb., 9 oz. flour
  • 0.25 oz. baking powder
  • 0.12 oz. salt
  • 8 oz. mini chocolate chips

Total approximate weight: 4 lb., 12 oz.


  1. Using 3-speed mixer at first speed, mix butter and sugar until creamed.
  2. Add liquid whole egg, orange peel and almond extract. Mix until blended.
  3. Sift together the flour, baking powder and salt and add to butter and sugar and mix until blended.
  4. Stir chocolate chips into batter.
  5. Scale into 4 (1 lb. 3 oz. each) pieces. Roll into 14-inch logs.
  6. Place on prepared baking sheets (greased or lined), 5 inches apart. Bake at 350° F for 20 minutes. Cool 10 minutes on rack.
  7. Slice across roll using serrated knife into 3/4-inch wide slices.
  8. Bake slices 10 minutes, cut side down. Turn biscotti over and bake additional 10 minutes. Cool on rack.
  9. Store in airtight containers.

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