Let's just have a Chocolate Orange Biscotti and see if we can locate some inspiration...people, it's a BISCUIT not a cookie. Well, we think it's a biscuit. "Biscotti" sounds a lot like "biscuit" after all. But, whatever. We've covered this with the Almond Biscotti.
You see. All we can think of at the moment are the mounds of Easter candy rapidly appearing at grocery stores everywhere. Easter is one of our FAVORITE holidays (hmmm, wonder why) and we are having a hard time containing our excitement and reigning in our blog-writing focus.
Cadbury Creme Eggs. Cadbury Mini-Eggs. It's so difficult to determine which of these takes first place. But, did you know they now have Dark Chocolate Cadbury Mini-Eggs!?!? Be still our British hearts.
Then there are Whoppers Robin's Eggs. We prefer the mini version to the regular size. Just in case you were curious. Uh, Peeps. Hello?!?!? PEEPS! PEEPS! How can you not love something called a peep and something shaped like a chick?!?! Hmmmm, maybe that's weird that they are shaped like chicks...but they are pink too, so that makes it ok. PEEPS!
Wait, where were we? What are we writing about? What did we bake today?
Er, better have another Chocolate Orange biscotti to ignite the grey matter. They are small....-ish. It's cool.
Mmmmm, tastes just like a crunchy marriage of chocolate and toasty pecans and sweet orange.
Orange! Like orange Starburst Jelly Beans which seriously everyone needs to get on board with asap because they are like little juicy Easter jewels. Trust us. You'll thank us.
What are we talking about? Argh. Still trying to write this blog post. Better take a break since now we seem to have completely derailed from our goal and we have melty chocolate all over our fingers.
We'll save this as a draft and come back later and perhaps then we'll know what to say.
Just taking another biscotti...for the road, you know.
Chocolate Orange Biscotti
Adapted from Bon Appetit
Makes about 28 cookies
2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon orange extract
Orange zest from 2 medium oranges
1 heaping cup of whole pecans, lightly toasted, roughly chopped
6 ounces bittersweet chocolate, roughly chopped
Line large baking sheet with parchment paper. Whisk together flour, baking powder, and salt in medium bowl to blend. Using an electric mixer fitted with a paddle attachment, beat together sugar and butter until well combined. Beat in eggs 1 at a time, then add the orange zest (we used a coarse Microplane to zest the oranges because we wanted larger pieces of orange, but you can obvy use a finer zester). Add the orange extract. Gradually add flour mixture and beat everything until blended. Finally, stir in the pecans and chocolate. Gather dough together; divide in half. Wrap each half in plastic and put in the freezer for 30 minutes in order to firm up.
Position rack in center of oven; preheat to 350°F. Remove the dough from the freezer and form each half-dough piece into a 14-inch-long, 2 1/2-inch-wide log. Don't worry if it's not exact. Transfer the logs to the prepared baking sheet, spacing them 2 inches apart. Bake the biscotti logs until light golden, about 30 minutes. Transfer parchment with the logs onto a rack to cool for about 20 minutes. In the meantime, reduce the oven temperature to 300°F. Place more parchment on the baking sheet.
Using a cutting board and serrated knife, cut each cooled log into 1/2-ish-inch thick slices and stand the slices upright on the parchment baking sheet.
Bake biscotti until slightly dry to the touch and pale golden, about another 30 minutes.
Cool completely on a rack and enjoy!