Chocolate Biscotti II

  • Prep Time: 35 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 72
  • About This Recipe

    “originally from “Sunset” magazine”

    Ingredients

  • 3cupsflour
  • 3/4 cupsugar
  • 1/2 cupbrown sugar, firmly packed
  • 1tablespoonbaking powder
  • 3/4 teaspoonsalt
  • 3ouncesunsweetened baking chocolate, melted and cooled
  • 3largeeggs
  • 1/3 cupolive oil
  • 2tablespoonsorange juice
  • 2tablespoonsrum
  • 1tablespoonorange rind, grated
  • 1teaspoonvanilla
  • 1cupsemi-sweet chocolate chips
  • 1cuppecans, chopped, walnuts or almonds
  • 12ounceswhite chocolate
  • 1tablespoonvegetable shortening
  • Directions

  • In a large bowl, combine flour, sugars, baking powder and salt. Add meltedunsweetened chocolate, eggs, oil, juice, rum, peel and vanilla; stir tocombine. Add baking chips and nuts; mix until dough is well blended.
  • Quarter dough; shape into 4 logs, each about 2 1/2″ wide by 14″ long.
  • Place 2 logs on each of 2 lightly oiled (10×15″) baking pans.
  • Bake logs at350 degrees just until firm to touch, about 20 min.
  • Cool logs slightly inpans; using a serrated knife, cut diagonally into 1/2″ wide slices.
  • Placeslices cut side down on pans; bake until crisp, about 15 min. more.
  • Cool cookies.
  • Meanwhile, in a double boiler, melt white chocolate andshortening over hot water, stirring until smooth (or heat in a nonmetalbowl in a micro oven on 100 percent power for 15 sec. at a time, stirringafter each interval, until soft and smooth, about 1 1/2 min.total). Dip 1end of each cookie about 1″ into white chocolate to coat. Lay cookies onwire racks until firm; chill to speed process.
  • Serve, or wrap airtight tostore up to 2 days; freeze for longer storage.
  • Reviews

  • “I have tried a lot of chocolate biscotti recipes and this one is the best.Mae sure you realize that the white chocolate is for dipping the cooies – it should not be added to the dough.”

  • “This recipie is EXCELLENT!!I went out on a limb and made this biscotti for my new boyfriend for Velentine’s day.He is Italian, and so I figured by baking an Italian dessert, he would either love it, or tell me I was an awful cook!Well, I split the recipe in half and by the end of the next day, he and his roommates had eaten ALL of it!They loved it and I became known as a “fabulous cook”!Thank you so much for this delicious recipe – it really came through for me!Anyone who is considering making this dessert – you should!It is fantastic!”

  • “This was a wonderful recipe.I didn’t have any chocolate chips so I left them out and I used 1½ cups of slivered almonds. I will make them again and again! Thanks!”

  • “I gave my dog (a 70lb. Bouvier-type) a clipdown and bath today. It took up most of my morning. As my reward, I baked these most excellent cookies! Good chocolate flavor. I love biscotti and am always on the lookout for a new recipe (especially chocolate!)…this one’s a keeper! Thanks, Nancy!
    M&Mers”

  • “I made these to take to an italian themed dinner party.I plan on icing them the day I take them.They were very easy to make and are now in the freezer so I don’t eat them all.I didn’t have any fresh oranges so I used 2 tsp orange extract and that was perfect.I also didn’t have rum and so used 2 tsp rum extract.This worked well…there is just a hint of the rum and nice orange flavor…but not at all overpowering.I added slivered almonds and chocolate chips.I made only two logs and then cut diagonally.Made about 24 biscotti.Even my husband, who is terrbily picky and doesn’t like trying new things..said they were very good.Thanks for this different and delicious recipe!”

  • “excellent flavor and easy to mix up!I am on my 3rd batch.”

  • “These were great!Don’t fall into the proverbial trap that if a little is good more is better.When she says 1 cup nuts and chips, she means it. I, of course, made this mistake and the cookies were more difficult to cut as they can fall apart with too many chips and nuts.I did’t care.I ate what fell off.I ate what wasn’t as pretty.Pretty much I just ate them and they were delish!”

  • “This was my first time making biscotti, but I have already decided it will be my signature biscotti recipe. These are *great*! The hint of orange and rum add a really nice touch as well. I couldn’t seem to make my recipe yields match up to four logs, I only made two that matched the size posted, but it was more than enough. On half the batch I dipped each piece horizontally in white chocolate, and on the rest of them I drizzled through a snipped ziploc. They both came out beautifully, and tasted absolutely wonderful. I’ve never had fresh biscotti before, and don’t believe I will ever again try those plastic wrapped abominations that you find in espresseries across the land. 🙂 And as far as the gift giving bit… I’ve already given some to an aunt who dropped by, my in-laws, a co-worker, and a neighbor, and all have been very well received. I’m planning on springing them on the rest of my family at Christmas. These are spectacular, and I can only thank you! ***I should add that the chef instructed me to use 3 ounces of unsweetened chocolate and 3 eggs, beaten, which were not listed in the ingredients.”

  • “It would have been nice if all the ingredients had been listed. The unsweetened chocolate was omited from the listed ingredients. [Editor’s Note: this recipe was edited as a result of these comments 1/2/03]”

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