{"id":2888,"date":"2019-12-16T13:23:17","date_gmt":"2019-12-16T11:23:17","guid":{"rendered":"http:\/\/test.thebitterolive.com\/?p=2888"},"modified":"2019-12-16T14:20:27","modified_gmt":"2019-12-16T12:20:27","slug":"chocolate-orange-biscotti","status":"publish","type":"post","link":"https:\/\/test.thebitterolive.com\/?p=2888","title":{"rendered":"Double Chocolate Orange Biscotti"},"content":{"rendered":"\n

It is our\n4th<\/sup> day of the Christmas countdown and I am very excited about today\u2019s\nrecipe. Yesterday, I shared with you the pistachio rosewater\nbiscotti<\/a><\/em>, which instantly became a hit. For me though, there is no\nbetter flavor pairing than orange and dark chocolate.<\/strong><\/p>\n\n\n\n

The\nrecipe follows the same technique as the other biscotti recipe but tastes\ntotally different. Instead of pistachios, we\u2019re using whole almonds with the skins\non. Orange juice and candied orange give this dough an irresistible orange\nflavor. I also add chocolate chunks, because more chocolate is always good,\nright?<\/strong><\/p>\n\n\n\n

 I really have a hard time deciding which one\nis my favorite, but you go ahead and try both. I am sure you will love them\nboth. <\/strong><\/p>\n\n\n\n

Let\u2019s get baking!<\/strong><\/h3>\n\n\n\n

Should I use butter or vegetable oil?<\/strong><\/h4>\n\n\n\n

The traditional biscotti recipe uses eggs as the only\nform of fat in the recipe. There is no butter, oil or milk. However, some\nmodern recipes call for the use of some sort of fat to produce softer cookies\nthat can be eaten alone without the need to be dunked in coffee. This is recipe\nuses the traditional recipe from Prato, so it is crunchy. <\/strong><\/p>\n\n\n\n

Should I use whole unroasted nuts?<\/strong><\/h4>\n\n\n\n

Definitely! Some call for chopped nuts to make it\neasier to slice. However, if you use a sharp knife and slice carefully, as\ninstructed below, you won\u2019t have a problem. Also, nuts will get a chance to be roasted\nduring the second bake, so opt for unroasted. <\/strong><\/p>\n\n\n\n

What do I do if my dough is very sticky?<\/strong><\/h4>\n\n\n\n

This dough is a relatively soft dough. You have two\noptions, sprinkle your work surface with a lot of flour and shape it with your\nhands. My alternative preferred method that I learned from Chef Anna Olson, is\nto dollop it directly on the parchment lined baking sheet, into a log shape.\nThen, damp your hands with water or oil and shape into a log.<\/strong><\/p>\n\n\n\n

How do you bake biscotti?<\/strong><\/h4>\n\n\n\n

Biscotti is baked twice. First time, the dough is\nshaped into logs. After the first bake, the biscotti left to cool slightly,\naround 20 minutes. It is very important to allow it to cool completely,\notherwise the biscotti will crumble. If left for too long though, the biscotti\nwill be too hard to slice. It is then sliced and baked again. When arranging\nthe sliced biscotti in the tray, leave a little bit of space between pieces, to\nallow air to circulate. <\/strong><\/p>\n\n\n\n