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25 Days of Cookies: Orange-chocolate chip biscotti

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Of all of the fabulous cookie recipes out there, I love a sturdy cookie that I can dunk into my morning coffee. No delicate, crumbly cookies need apply for this job. For a task like this, only biscotti will do.

The following recipe comes from Jami, my editor at Oklahoma Magazine. She writes:

“I tried this recipe for the first time at Christmas 2012 when I was looking to shake up my goodie platter. They were such a hit on Christmas morning (especially with my dad and brother who dunked them in coffee) that I’m doubling the amount I make this year and cutting back on other things."

She adapted this recipe from one from food.com.

Orange Chocolate Chip Biscotti

  • 1 2/3 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 large eggs
  • 3/4 c. sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. orange extract
  • Zest and juice of 2 clementines
  • 1 c. mini semi-sweet chocolate chips

Directions:

Preheat oven to 300. Position rack in the middle of oven. Combine flour, baking soda, and salt; mix thoroughly with fork. Whisk together the eggs, sugar, vanilla and orange extracts, and orange zest in a medium bowl. Mix in the orange juice. Using a rubber spatula, stir in dry ingredients until just combined. Stir in chocolate chips. The batter will be thick and sticky (typical biscotti batter). Scrape the batter onto a baking sheet. (I cover my baking sheet with parchment, then spray it with baking spray.) Using two spatulas, divide batter into two loaves, about 14" long and about 2.5" wide. Try to put at least 2.5" between the loaves; straighten the edges of the loaves with spatulas.

Bake for 35 minutes, or until firm but springy when pressed with fingers.

Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on the diagonal in 1/2" slices. Lay the biscotti on the baking sheet, cut side down, and bake for another 12 minutes. Take the biscotti out of the oven, turn them over, and bake another 12-15 minutes, or until golden brown. Remove the biscotti from the oven and cool on a cooling rack.

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