3.4.21
The calendar may claim it’s a new month but it’s all the same to me. I don’t have too much to say other than I’m still staying inside as much as possible to be safe, which has led to many days of practically crawling out of my skin. Brutally cold weather and some ill-timed construction in our neighborhood is crushing my soul. There seems to be warmer temperatures ahead but every day that passes trying to actually reach those coming days feels like a slog. One of the rays of positivity has been this small batch biscotti. I had a few blood oranges still lying around that I wanted to use up. And I’m a sucker for the orange and chocolate combo. This seemed like the perfect solution.
The first biscotti recipes on here were recently, over the holidays. But those recipes produced so many cookies! What if you just want some on hand to enjoy with a morning or after dinner coffee? Biscotti isn’t the kind of cookie you just crush in one sitting, so having too many can easily lead to waste. This recipe gives you one loaf, about 10-12 cookies depending on the length of your dough log and how thin you cut the biscotti. The mix-ins with this recipe are pretty open, so feel free to switch them out with nuts or dried fruit. And as opposed to the curd I just recently made for my blood orange tart, there is no food coloring in that glaze! Just the beautiful natural colors of the orange juice. I guess I’m fully on the biscotti train now, choo choo bitch.
Chocolate and Blood Orange Biscotti
Ingredients
- 3 TBSP unsalted butter, room temperature
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 c flour
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup chocolate chips
- zest from 2 blood oranges
Glaze
- 3/4 cup confectioners sugar
- 1 TBSP blood orange juice (from about 1/2 of a blood orange)
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper
- In a medium bowl, whisk together dry ingredients, flour, baking powder, salt, set aside
- In the bowl of a stand up mixer, using a paddle attachment, cream butter and sugar until fluffy, about 3-5 minutes
- Add in egg, then vanilla extract, allow to combine, scraping down the sides of the bowl as needed
- On low speed, add in dry ingredients
- When almost combined, add in zest and chocolate chips, allow to mix evenly throughout the dough
- Mold dough into a log on the lined baking sheet, about 9 1/2″ by 2″-3″. Do not go wider than 3″, your biscotti loaf will widen too much making ginormous cookies. I’d air on the side of 2″-2 1/2″
- Bake for 25-27 minutes, the loaves will begin to brown but will be soft enough to easily cut
- Remove from oven, lower oven temp to 325° and allow to cool 10 minutes. Then carefully transfer loaf to cutting board, cut loaf on the diagonal and place sliced cookies back on baking sheet, cut side up
- Baking for 11 minutes, flip cookies to other cut side and bake an additional 11 minutes, cookies will become a nice golden brown, allow to fully cool on a wire rack
- In a small bowl, mix together confections sugar and blood orange juice. It should be thick yet pourable
- Place cooled biscotti on parchment paper and drizzle glaze over cookies
- Store in airtight container up to 2 weeks unglazed, after being glazed, eat within a week
