Orange Hazelnut Biscotti
2
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- Ready In:
- 1hr 30mins
- Serves:
- Units:
2
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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
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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.
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RECIPE MADE WITH LOVE BY
@Nancy Van Ess
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I LIKE how low fat this recipe is! It's not as orange flavored as I had hoped, instead it's more of a suble orange taste. The texture is nice and crunchy. I skipped the glaze and just threw in a few chocolate chips, which worked well. I also substituted hazelnuts with pecans. This is a good recipe.Reply
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I LIKE how low fat this recipe is! It's not as orange flavored as I had hoped, instead it's more of a suble orange taste. The texture is nice and crunchy. I skipped the glaze and just threw in a few chocolate chips, which worked well. I also substituted hazelnuts with pecans. This is a good recipe.Reply
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This made very good, crunchy crisp biscotti, perfect with coffee. They are not real sweet cookies, which is how I prefer them. Because of the limits of my oven, I baked the biscotti in two 9-inch long loaf pans, which I had greased and floured. The dough was pretty sticky, but since I didn't attempt to form it there was no problem. My short loaves baked in the 30 minutes given, I then sliced them and baked again as the recipe states. My yield was 35 biscotti after trimming the ends of the loaves. I haven't used the chocolate, and probably would reduce the amount if I did. Thank you for sharing this recipe.Reply
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