C

Chocolate Dipped Orange and Hazelnut Biscotti

Chocolate Dipped Orange and Hazelnut Biscotti

These delightfully dunkable Italian pastries were first created in the 14th century, and this strong sturdy cookie is still widely popular today. The name translates to “twice baked”, which is exactly what happens in this recipe after a very important period of cooling and slicing. Our take on biscotti involves the classic combination of chocolate and hazelnut with a hint of brightness from fresh orange zest. For an extra crunchy cookie, add 5-10 extra minutes during the second bake.

Chocolate Dipped Orange and Hazelnut Biscotti

  • Servings: 7
  • Difficulty: 1 hour 15 minutes
  • Print

Ingredients

  • 2 tbsp unsalted butter, room temperature
  • ¼ cup granulated sugar
  • 1 tsp orange zest
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • ⅓ cup chopped roasted hazelnuts
  • ⅓ cup bittersweet chocolate chips

Directions

1) In a large bowl of a standing mixer fitted with a paddle attachment, cream together 2 tbsp butter, ¼ cup granulated sugar, and 1 tsp orange zest on medium speed, about 3 minutes. Add 1 egg and 1 tsp vanilla extract and beat on medium low until combined, about 1 minute. 

2) In a medium bowl, whisk together 1 cup all purpose flour, ½ tsp baking powder, and ¼ tsp kosher salt. Add the flour mixture to the butter mixture and mix together on low until just combined, about 1 minute. Add ⅓ cup hazelnuts and mix for another 30 seconds. 

3) Cut a piece of parchment so that it fits inside a Suvie pan and lay the parchment on a flat surface. Transfer the dough from the bowl to the parchment and mold it into a 9” x 2 ½” log (lightly wet your hands if dough becomes too sticky). Lay the log and parchment in a Suvie pan and insert the pan into the top zone of your Suvie.  Input settings and cook now.

Suvie Cook Settings

Bottom Zone: None

Top Zone: Bake at 325°F for 35 minutes

4) After baking, remove pan from Suvie and let cool completely in pan, about 30 minutes. 

5) Once cool, transfer the log to a cutting board and use a serrated knife to make ½” slices on the bias.The log should yield about 14 total cookies. Distribute the slices cut-side up between two Suvie pans, insert the pans into your Suvie, input settings, and cook now,flipping biscotti halfway through baking.

Suvie Cook Settings

Bottom Zone: Bake at 325°F for 40 minutes

Top Zone: Bake at 325°F for 40 minutes

6) Towards the end of baking, melt the chocolate chips in a heatproof bowlat 50% power in the microwave for 1 minute. Stir the chocolate chips and continue microwaving in 15 second intervals until fully melted.

7) Once the bake is finished, remove the biscotti from the pan and dip halfway in melted chocolate at an angle. Lay dipped biscotti on Suvie roasting racks, insert racks into Suvie pans, and place pans in the fridge to allow chocolate to set, about 15 minutes.

Nutrition

Nutritional Information per serving (7 servings per recipe): Calories 216, Total Fat 10.6g, Total Carbohydrates 25.1g, Total Sodium 50.2mg, Total Protein 4g

CategoriesBake Mode Dessert
4 2 votes
Article Rating
Subscribe
Notify of
guest
1 Comment
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Melissa
Melissa
7 months ago

Accidentally hit three stars, should have been five stars! These are fantastic. Perfect consistency. They were dry enough to hold together without being crumbly or breaking your teeth. I dipped half in white chocolate in half an espresso chocolate. I will definitely make these again.