Chocolate Orange Biscotti

Prep time: 15 minutes

Cook time: 40 minutes

Yields: 35 mini biscotti

Author: Ireland Lindsay

Ingredients:

For the biscotti:

• 2 1/3 cup (300g) all-purpose flour

• 1 cup (200g) white sugar

• 1 teaspoon baking powder

• 1/2 teaspoon fine salt

• 3 tablespoons orange zest

• 1/3 cup (85g) unsalted butter, melted

• 1 teaspoon vanilla extract

• 3 teaspoons honey

• 2 eggs

• 1 1/2 cups (250g) roasted almonds

For the topping:

• 1/2 cup (100g) 60-72% chocolate

• Candied orange slices

FOR THE BISCOTTI:

PREHEAT oven to 350°F and prepare a standard baking sheet with parchment paper.

INTO the bowl of a stand mixer fitted with a paddle attachment combine the flour, sugar, baking powder, salt, and orange zest. Mix for 1 minute or until fully combined.

MAKE a well in the center of the dry ingredients and add in the butter, vanilla, honey and both eggs. Mix until just combined, making sure to scrape along the sides as needed there may still be portions of flour along the side. Add in the roasted almonds and mix until fully combined. The result should be tacky and look like play dough.

PORTION the dough ball into 4, then form into even logs. Place onto prepared baking sheet and bake for 25 minutes or until deeply golden brown. Take out of oven and let cool for 10 minutes, and reduce oven temperature to 300°F.

SLICE each log into 8 even portions then place face down onto the baking sheet and continue baking for 10-15 minutes or until golden. Let cool.

FOR THE TOPPING:

TO finish, melt the chocolate. Then dip the biscotti halfway, and top with a candied orange peel. Store at room temp for up to 1-week.