Ingredients for Cioccolato Paradiso Italian Chocolate Paradise Biscotti
- Almonds
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- Eggs
- Vanilla Extract
- Orange, Zest Of
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Milk Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cioccolato Paradiso Italian Chocolate Paradise Biscotti? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cioccolato Paradiso Italian Chocolate Paradise Biscotti
- Preheat oven to 350°F (175°C). Spread almonds on a baking sheet. Toast for 5-10 minutes, or until lightly golden brown. Let cool completely.
- In a large bowl, cream together the softened butter and 1/2 cup of the granulated sugar until light and fluffy.
- Beat in the egg yolks, vanilla extract, and orange zest until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1 cup of sugar, beating until stiff, glossy peaks form.
- Gently fold the meringue into the crumbly dough until just combined.
- Chop the toasted almonds into halves or thirds. Fold the chopped almonds and milk chocolate chunks into the dough.
- Divide the dough in half. On a lightly greased and floured baking sheet, shape each half into a log about 1/2 inch thick, 1 1/2 inches wide, and 16 inches long. Space the logs at least 2 inches apart.
- Bake in a preheated 325°F (165°C) oven for 25-30 minutes, or until the logs are set and lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer the logs to a wire rack to cool completely.
- Once completely cool, use a serrated knife to slice the logs diagonally at a 45-degree angle into 1/2-inch thick biscotti.
- Arrange the biscotti slices upright on a baking sheet.
- Return to the oven at 300°F (150°C) for 10-15 minutes, or until lightly dried and crisp.
- Let cool completely on a wire rack before storing.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
11g
Carbs
4g
