Orange Chocolate Almond Biscotti
Edible Bling By Jacquee
I modified this from one I found on allrecipes.com called Cranberry Pistachio Biscotti. It is absolutely delicious! It got rave reviews from our friends the Mattox's who came over last night.
1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup sliced almonds
1 T. orange zest
1/2 C miniature chocolate chips
melted chocolate for drizzling
Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. (the dough will be REALLY sticky and stiff. Shape it as best as you can into the logs)
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
Drizzle with melted chocolate or dip ends in chocolate.