Orange and White Chocolate Biscotti

Time to Cook: 
40 min
Time to Prepare: 
15 min
Number of Servings: 
24
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Biscotti are a crunchy, sweet snack perfect for dipping. Why not make your own at home? These have a subtle orange flavour and are dipping in creamy, sweet white chocolate. You could add about 1/3 cup of some slivered almonds to the batter if you wish for a little extra crunch.

Sweet and crunchy for Spring!

Ingredients

6 Tbsp / 3 oz / 85 grams unsalted butter

2/3 cup sugar

1 Tbsp orange zest

1 tsp pure orange extract

2 Tbsp orange juice

1/4 tsp salt

1 1/2 tsp baking powder

2 cups flour

2 eggs

Dipping:

200 grams good white chocolate, such as Lindt

3/4 tsp Tenderflake lard


Directions

1. Pre-heat the oven to 350 F. Line a rimmed baking sheet with parchment paper and set aside.

2. . In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.

3. Scrape down the bowl and add in the orange zest, orange extract, and orange juice. Beat well to incorporate. Add the eggs one at a time, beating after each.

4. Stir in the baking powder until combined, and then the flour until a dough forms. It will be a bit sticky. Dump the dough out onto the prepared pan. It might be easier for you to shape the biscotti log by moving the parchment to the counter and then back onto the baking sheet once you've shaped it.

5. Bring the dough together with your hands and shape into a log 13 inches long and 3 inches wide. Bake for about 20 minutes until lightly golden and set on top.

6. Remove the baked log from the oven and let cool for about 10 minutes. Turn the oven to 325 F. Once the log has cooled a bit, slice on the diagonal with a serrated knife into about 24 pieces.

7. Place the cookies cut side down on parchment on the rimmed baking sheet. Bake for 20 minutes (turning over half way through) until the cookies are lightly browned and somewhat crisp. Let the biscotti cool.

8. In a small saucepan over low heat, melt the chocolate with lard, stirring constantly until smooth and watching carefully. Once it's melted, take the pan off the stove and begin dipping the ends of the biscotti in the warm chocolate, placing them on a parchment lined baking sheet to dry. Continue until you have dipped each biscotti. If you have any chocolate left over, drizzle over the biscotti. Allow the cookies to set up by leaving them at room temperature for a few hours until they are no longer sticky.

9. Store finished biscotti in an airtight container at room temperature for a few days, or put in the freezer for up to a month.