Chocolate Orange Biscotti (Cantucci) Bredele 2022
Chocolate and Orange are the perfect pairing! I am certain that these cookies are going to be the highlight of your baking this holiday season! Double the recipe to make more to share.
I hope you will enjoy these as much as I did and Bon Appétit!
For more Christmas Cookies and Bredele recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Chocolate Orange Biscotti (Cantucci) Bredele 2022
Equipment
Ingredients
- 4 cups (500 g) flour
- 2 tsp (8 g) baking powder
- 1 1/3 tsp (8 g) sea salt
- 1 cup (200 g) cane sugar
- 2 tbsp (25 g) cane sugar
- 2 tbsp (30 g) butter (Softened, At Room Temperature)
- 1 orange zest
- 3 eggs
- 5 tbsp (75 g) milk
- 1 1/2 tbsp (20 g) Italian Sambuca
- 4 oz (115 g) raw almond (Not Roasted)
- 4 oz (115 g) dark chocolate chips
Instructions
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
BISCOTTI PREPARATION
- Pour the flour, baking powder, cane sugar, and salt into the bowl of your stand mixer. Mix for 30 seconds with the paddle attachment on.
- Add the softened butter in pieces, orange zest, eggs, milk and Sambuca. Continue mixing until well incorporated, so you can form a ball. About 5 minute on the second lowest speed of your stand mixer. IMPORTANT: Do not overmix the dough.
- Then, add your almonds, chocolate chips and knead the dough all together.
- Form a slightly flattened log and slice it in half. Transfer them onto your bonMAT™.
BAKE!
- Bake for 30 minutes at 350F/180C, until lightly golden brown around the edges. (Every oven heats differently, monitor your cookie dough from 28min).
- Once your Cookie logs are out of the oven, let them cool down directly onto your baking sheet for about 20 minutes. Then, slide them onto your chopping board. Slice the cookies with a sharp knife (1/2"/1cm). Then, bake them for another 20 minutes. Once cooled, serve and enjoy with your favorite beverage! Bon Appétit!