Chocolate Dipped, Orange and Raisin Biscottis

I love a crunchy biscuit, so biscotti is perfect, especially dunked in a cup of hot tea (or coffee for me…). Biscotti is an Italian biscuit that is twice baked to give it that crunchy texture. It is so easy to make, although requires more time in the oven than most biscuits.
Chocolate, orange, raisin 1.1
You can really play with flavours with biscotti but there are some that are just made for each other – chocolate and orange being one of them.The addition of raisins add another dimension of texture, which works well with the crunchiness.
Chocolate, orange, raisin 3
The recipe and baking time all contribute to the final texture – which is oh so important (my colleagues have experienced some teeth shattering biscotti…) I have used the traditional recipe with eggs and no oil/butter. The eggs provide structure and ensure the biscuits are not too dry. I used to keep these in the oven to dry out but this makes them too hard, so stick to the 20 minutes at the end of the recipe.
Chocolate, orange, raisin 4
Chocolate Dipped, Orange and Raisin Biscotti
Recipe adapted from All Recipes
Ingredients
  • 130g (1 cup) all-purpose flour
  • 90g (~1/2 cup) white sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup raisins
  • 2 tablespoons orange zest
  • 50g plain chocolate
Method
  1. Preheat oven to 175C (350F).
  2. Rub the orange zest and sugar together (this brings out more of the orange flavour!) Add the flour, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in the raisins.
  3. Roll the dough into a log and place on a baking sheet. Press down to about 2cm thickness and adjust the width of the log to how long you want each biscotti.
  4. Bake for 25 minutes in preheated oven until lightly golden and firm to touch. Cool on a rack for 10-15mins. With a serrated knife, cut into ~2cm slices. Place slices, cut side down, back onto the baking sheet.
  5. Return them to the oven for an additional 20 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave. Dip one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.
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