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    You are in: Home / Recipes / Cioccolato Paradiso (Italian Chocolate Paradise Biscotti) Recipe
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    Cioccolato Paradiso (Italian Chocolate Paradise Biscotti)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    BecR's Note:

    Milk chocolate chunks and toasty almonds stud these orange-scented biscotti for a delectable flavor harmony-- yum! These are one of my favorite biscotti cookies of all time. Excellent for dunking in a cup of hot coffee or espresso, or with a sweet dessert wine such as Asti Spumante. Enjoy! Recipe is taken from a wonderful little book of biscotti recipes by Lou Seibert Pappas, entitled "Biscotti".

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    Ingredients:

    Yield:

    biscotti

    Units: US | Metric

    Directions:

    1. 1
      Place nuts in a shallow pan and bake in a preheated 350 degree oven for 5 to 10 minutes, or until golden brown (do not overcook). Let cool.
    2. 2
      In a mixing bowl, cream butter and 1/2 cup sugar until light and fluffy.
    3. 3
      Beat in egg yolks, vanilla and orange zest.
    4. 4
      In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until crumbly.
    5. 5
      In a separate bowl, beat egg whites until stiff soft peaks form and beat in remaining sugar, beating until stiff but not dry.
    6. 6
      Fold meringue into the crumbly dough, mixing until it clings together.
    7. 7
      Cut nuts into halves or thirds and fold in along with chocolate.
    8. 8
      Divide dough in half. Form into two logs on a greased and floured baking sheet making them about 1/2 inch thick, 1 1/2 inches wide and 16 inches long, sppacing them at least 2 inches apart.
    9. 9
      Bake in the middle of a preheated 325 degree F oven for 25 minutes or until set and golden brown.
    10. 10
      Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2 inch thick.
    11. 11
      Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 4 dozen biscotti.

    Ratings & Reviews:

    • on December 12, 2014

      35

      Just wanted to say the flour amount should be 3 cups, not 2 if one checks the original source. Makes 4 logs, not 2. Also recommend buying sliced almonds. I do enjoy them.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2005

      45

      I baked these as gifts, and honestly, they were fought over! The recipe is from a cookbook entitled simply "Biscotti" by Lou Seibert Pappas and contains many other delicious recipes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2011

      45

      The children and I thought these were delicious! I found the dough a little hard to work with though, might try to modify it next time. Fantastic flavour!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cioccolato Paradiso (Italian Chocolate Paradise Biscotti)

    Serving Size: 1 (1173 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 108.0
     
    Calories from Fat 52
    48%
    Total Fat 5.8 g
    8%
    Saturated Fat 2.3 g
    11%
    Cholesterol 17.7 mg
    5%
    Sodium 66.8 mg
    2%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 7.1 g
    28%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    oranges, zest of

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