I'm reprising a recipe already featured on this blog, but since it's the holidays, I'm doing something special with this. This features my Classic Biscotti with one end coated in delicious orange chocolate with bits of almonds in it. I will not show the recipe again here, but if you need a refresher, please head over to my Classic Biscotti (Reduced Fat) page.
The only special thing you will need is a few orange chocolate bars. I use the Lindt's Intense Orange chocolate bar, which is dark chocolate with the orange and the almonds. You should be able to find this at your local grocer in the candy aisle along with all the other chocolate bars. If you want to use a different type of orange chocolate, by all means, do so!
Break your chocolate bars (I needed two) into individual squares. Put them in a small bowl and put them in the microwave. Cook at 30 second intervals, stirring well each time, until the chocolate is melted; since you're not adding anything to keep the chocolate fluid, it's going to be slightly thicker.
Take a spoon and drip chocolate over one end of each biscotti, using the spoon to smear and spread the chocolate around the edges. Set each cookie either on a rack set over waxed paper to catch any drips, or simply lay them on a sheet of waxed or parchment papers. The chocolate will need some time to set up, so make sure they're in a place where they will be undisturbed for a few hours.
When the chocolate is dry, layer the biscotti into a tin, with each layer separated by waxed or parchment papers. Make sure the lid is on securely. Do not freeze these cookies; since the chocolate is not properly tempered, it will most likely develop a grey 'bloom' if exposed to extreme cold. Keep them in a cool, dry place until ready to eat.
Try dunking these in a hot cup of coffee on a cold winter's night...
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