These delicious crunchy cookies are once again not your typical Italian biscotti. I used a chocolate base for the cookie, and then made things just a little more decadent by adding chocolate chips. These cookies are a little more tender than the traditional biscotti so are not really suitable for dipping. Just a hint of orange in these cookies adds a special touch, but you could leave the orange zest out if you prefer.
Deborah Mele 2011
- 3 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/8 Teaspoon Salt
- 1/2 Cup Butter, Softened
- 1 Cup of Sugar
- 3 Eggs
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Finely Grated Orange Peel
- 4 Ounces Unsweetened Chocolate
- 1 to 1 1/2 Cups Semi Sweet Chocolate Chips
- Melt the chocolate in a double boiler or the microwave and cool.
- Mix together the flour, baking powder, and salt, and set aside.
- In a large bowl, with an electric mixer, beat together the butter and sugar.
- Add the orange peel, extract, chocolate and the eggs.
- Add the dry ingredients and continue mixing until well blended, stirring in the chocolate chips at the end.
- On a lightly floured surface, divide the dough in half, and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet.
- Bake for about 20-25 minutes in a preheated 350 degree F. oven or until they are firm to the touch.
- Allow to cool for 10 minutes, then using a serrated knife cut into ½ inch slices.
- Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry.
- Cool, and store in an airtight container.