Chocolate Week: Recipe for Chocolate-Citrus Biscotti
- Published: Monday, February 16th 2015
- in Recipes
We don’t have to stop enjoying chocolate just because Valentine’s Day is over. In fact, chocolate (real 60 percent and up dark cacao) is actually something you should consume each and every day for your health! In last week’s Ask Will we learned how to spot the difference between good and bad chocolate and this week, since we hopefully have some of that good stuff lying around, Dr. Clower is sharing a chocolate recipe a day and inviting you to take the Chocolate Challenge (for just $4.99) to see how chocolate can really make you healthier! To kick things off here’s a delicious recipe for a Chocolate-Citrus Biscotti!
Chocolate-Citrus Biscotti
Biscotti derives from medieval Latin and means “baked twice.” Most people enjoy this after it has cooled and hardened but try it fresh out of the oven, too! If you’re craving this for breakfast, dip it in your coffee to soften the bite.
What you’ll need:
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 2/3 cups sugar
1 teaspoon baking powder
3 large eggs
3 large egg yolks
1 tablespoon almond extract
3/4 cup chopped walnuts
1 tablespoon orange peel
3/4 cup chopped high-cocoa chocolate
What you’ll do:
1. Preheat the oven to 350 F.
2. In a medium bowl, mix the flour, cocoa powder, sugar, and baking powder.
3. In a large bowl, blend the eggs, egg yolks, and almond extract. Fold the dry ingredients into the wet ingredients and stir until they’re completely mixed together. At this point, you’ll have the basic dough ball in place.
4. Fold the walnuts, orange peel, and chocolate into the dough, then roll it out into a rectangular loaf that is 6″ wide and about 2″ tall. Bake the loaf on an ungreased baking sheet for 20 minutes, or until it is golden brown on top. Let it cool on a wire rack.
5. Once it’s cool, cut your biscotti in about 1/2″ wide slices. Keep these slices standing upright (don’t lay them on their sides), but leave some air between the pieces so they can dry out. Then, place them back into the oven at the same temperature for 15 minutes, or until they are crisp. Take them out, let them cool and you are ready to enjoy!
(Melt a little dark chocolate and dip the cooled biscotti in for a special treat!)
Will Clower, Ph.D.
