Introduction: Orange Mocha Biscotti

About: A fitness Instructor, active mother of 3

These Orange and Mocha flavoured Biscotti are a fave at my home and make great Holiday gifts.

I hope you try them and see if they become a favourite in your home too!

Biscotti; means twice cooked

After baking into a large log; they are carefully sliced and then placed in the oven to bake again.

My mom tells me that these were invented because many moons ago people had to travel by foot....

so, the food they carried had to be sturdy enough for the journey.

Biscotti are usually quite crispy and need to be dunked in a hot beverage.

They also can be stored for a very long time because they are dry and crispy.

These however with the addition of chocolate and coffee; hence Mocha...are fairly tender and crumbly.

Enjoy with love!

Step 1: Ingredients

3/4 cup sugar
1/2 cup unsweetened cocoa

2 tbsp instant coffee granules or instant espresso

3 cups flour

2 tsp baking powder

pinch of salt

3 lg eggs

1/2 cup chocolate milk or strong coffee

1/4 cup canola oil

1 tsp pure vanilla extract

1 cup dark chocolate covered orange peel or dark chocolate chips

Drizzle: 3 oz orange flavoured white chocolate

1 tsp butter or shortening

Step 2:

In a large bowl whisk together eggs, oil, vanilla, sugar, cocoa, salt, instant coffee and milk until completely incorporated.

Sprinkle flour and baking powder over wet mixture and stir with a spatula until almost combined. Tip in chocolate bits and continue stirring until no white shows.
On a floured counter knead dough to adhere ingredients together thoroughly.

Cut in half and roll each piece into a log approx. 2 1/2"wide - 12" long. Try to get the log as smooth as possible. Carefully lift and place on silpat/parchment lined baking sheet.

Using your hands reshape the roll and press on top gently to flatten dough. Brush off any excess flour.

Bake in a preheated 350F oven for 30-35min until firm and dry to the touch. Remove and cool for 5 min. Turn oven off.

Step 3: Cutting and Rebaking

Place each log on a cutting board and using a serrated knife cut diagonal 3/4" slices. Yields approx. 24 cookies per log.

Place back on the same baking sheet right side up and put in oven. The remaining heat will crisp and dry the biscotti. Leave in for approx. 20min Remove and place on rack, allow to completely cool.

White Chocolate Drizzle:

Place white chocolate and shortening in a ramekin and heat on high in microwave for 1 min.

Remove and stir to melt. If it needs more time use only 30 second increments.

Drizzle over cooled cookies and allow to dry at room temperature. Can be stored in covered containers separated by wax paper and frozen for up to 3months.

*As you can see, I make many different flavours but, the process is all the same.*

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