Filed under: Dessert, Food and Recipes | Tags: biscotti, christmas cookies, christmas dishes, cookies
I bring you another cookie recipe.
Christmas is almost upon us; I can hardly believe that it’s this weekend! I needed to share one more cookie recipe before the season was over.
Christmas for me, besides the sweets, means lots of free flowing coffee and tea. Being the coffee lover that I am, I decided that this year, I wanted to make a cookie designed to go with coffee. What better than biscotti?
As I was thinking on my biscotti, I was trying to think of a general flavor profile that I wanted, and I remembered my favorite cookie from Christmas last year: the orange cardamom sugar cookie from Bon Appetit, December 2009 edition. These cookies were glorious with coffee, but loaded with butter. And I do mean loaded. Three sticks worth if I remember correctly.
Since I’m trying to be a halfway good girl this season, I decided to take that flavor application to a cookie with much, much less butter. No butter in fact. But it does have chocolate!
I started with a biscotti base from a Bon Appetit recipe, added my own flavorings, and ended up with a lovely little nibble. They were pretty amazing if I do say so myself, something that will now be made through the year. Perfect with that cup of coffee with the holiday flavored creamer or a cup of the quintessential spice tea. Hope you enjoy!
Orange-Cardamom and Chocolate Dipped Biscotti
Adapted from bonappetit.com
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons canola oil
2 1/2 teaspoons vanilla extract
2 tbsp orange zest
1 1/2 tsp ground cardamom
8 ounces melting dark chocolate, such as Baker’s, melted according to package directions
Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, orange zest, cardamom, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and vanilla extract in large bowl until well blended. Add flour mixture and beat until smooth. Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).
Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F.
Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.
Line another large baking sheet with parchment paper. Place 8 ounces of chocolate in a microwave safe bowl and melt according to package directions. Stir chocolate until smooth.
Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes.
Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.
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