Ingredients for Chocolate Citrus Biscotti
- All Purpose Flour
- Yellow Cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- Orange Zest
- Lemon Zest
- Semi Sweet Chocolate Chips
- Unsweetened Cocoa Powder
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How to Make Chocolate Citrus Biscotti
- Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 cup cornmeal, 2 teaspoons baking powder, and 1 teaspoon salt.
- In a separate large bowl, using an electric mixer, beat 4 large eggs and 1 ½ cups granulated sugar until pale yellow and fluffy (about 3 minutes).
- Add the zest of 1 orange and 1 lemon to the dry ingredients. Mix well.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Let the batter rest for 5 minutes.
- Transfer the dough to the prepared baking sheet and form two 11x4-inch logs. Moisten your hands with water to prevent sticking.
- Bake for 35 minutes, or until lightly golden brown.
- Remove from oven and let cool for 5 minutes.
- Using a serrated knife, cut the logs crosswise into ½-inch-thick diagonal slices.
- Arrange the biscotti cut-side down on the baking sheet.
- Bake for another 25 minutes, or until pale golden and crisp.
- Cool the biscotti on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip one cut side of each biscotti into the melted chocolate, gently shaking off any excess.
- Place the biscotti, chocolate-side up, on the baking sheet.
- Refrigerate for at least 35 minutes, or until the chocolate is firm.
- Lightly brush the chocolate with cocoa powder using a pastry brush for extra decadent flavor.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
483g
Fat
97g
Carbs
73g
