I’m a big believer that there are certain conditions in life that get you a free pass for essentially whatever you want. A little kid with the flu, a puppy who’s too cute to scold and a pregnant woman. In fact, that last one may really be the only good example. Sorry, but if you’re literally growing another human being, you should be allowed to get whatever you want.
So when a pregnant co-worker casually mentions that if you were to make some dark chocolate orange biscotti, she would totally be up for eating them, what do you do? You make the dang biscotti, that’s what.
I think what makes this recipe so fantastic is the combination of the super rich dark chocolate (which I mean is pretty much epic all on its own) and the fresh taste of the orange. Something about that pairing just makes my day.
I suppose technically these are supposed to be eaten with coffee at breakfast and you could totally do that. But give me a big ol’ glass of milk and a few of these bad boys for dessert and I’m a happy camper. Basically, they’re good no matter what the situation.
Be still my beating heart.
Question: if you make these for a pregnant co-worker and eat a couple, the calories don’t count right?
- 1/4 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- Zest of 1 medium orange
- Juice of two medium oranges (about 1/4 cup)
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup dark chocolate chips
- 6 ounces dark chocolate, melted
- Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper.
- Beat butter and sugar together, until they are light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in orange juice, orange zest and extracts.
- Mix flour, baking powder and salt in a separate bowl.
- Add to the wet ingredients slowly and mix until incorporated. Fold in the chocolate chips.
- Divide the dough in half and shape each half into a log. The dough will be super sticky so it may help to wet your hands slightly.
- Bake logs for 35 to 40 minutes, or until tops are slightly brown. Remove from oven and let the logs cool slightly.
- When logs are cool enough to handle, cut them into slices using a serrated knife. Arrange slices, cut sides up, on the cookie sheet and bake for 15 minutes, flipping the cookies half way through.
- Let cookies cool completely. Gently melt the dark chocolate over a double boiler and dip the biscotti into the chocolate. Allow chocolate to harden before serving.