Orange Hazelnut Biscotti

Name: Orange Hazelnut Biscotti
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 36 serving(s)
Ingredients: 2 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon orange rind, grated; 3 tablespoons fresh orange juice; 2 eggs, lightly beaten; 1 cup sugar; 1 cup toasted hazelnuts, chopped; 3 ounces bittersweet chocolate, finely chopped; 1 tablespoon shortening

(2)

Recipe by Nancy Van Ess

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 1hr 30mins

SERVES: 36

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

cups flour
1

teaspoon baking powder
¹⁄₂

teaspoon baking soda
¹⁄₂

teaspoon salt
2

tablespoons olive oil
1

tablespoon orange rind, grated
3

tablespoons fresh orange juice
2

eggs, lightly beaten
1

cup sugar
1

cup toasted hazelnuts, chopped
Chocolate Glaze
3

ounces bittersweet chocolate, finely chopped
1

tablespoon shortening

DIRECTIONS

Oven to 350 degrees.
Lightly grease baking sheets.
Combine flour, baking powder, baking soda and salt in a bowl.
Beat oil, orange peel, orange juice, eggs and sugar in large bowl until smooth.
On low speed, beat flour mixture into orange mixture. Add hazelnuts.
Divide dough in half; shape each half into 10x1 1/2" log on floured work surface. Place logs on prepared sheets.
Bake for about 30 min.
Cool on baking sheets on racks for 10 min.
Slice diagonally into 1/2" thick slices.
Lay slices back on baking sheets.
Bake 10 min.
Remove baking sheets from oven; turn biscotti over.
Bake another 10 min.
remove biscotti from baking sheets to wire racks to cool.
Chocolate Glaze: Combine chocolate and vegetable shortening in small saucepan.
Melt over low heat, stirring frequently, until smooth.
Cool slightly.
Dip cooled biscotti into chocolate mixture. Cool on wire rack.