Noni’s biscotti (Chocolate-dipped, orange-scented biscotti)

December 26, 2010
December 26, 2010

Noni’s biscotti (Chocolate-dipped, orange-scented biscotti)

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Noni’s biscotti (Chocolate-dipped, orange-scented biscotti)

Heh heh. It’s like bis-cat-ti. I made this biscotti as a gift to my grandmother, Noni (pronounced Noh-nee). It’s quite comical because my sister and I call this recipe Noni’s biscotti after our Noni, not to be confused with the very popular Nonni’s Biscotti (pronounced Nah-nee). Wow, writing out that explanation kind of killed the story. Anyways. My Noni is a huge fan of biscotti because it brings her back to her Italian childhood. So to honor her, I made these. And on the way I shared them with you all. Even the cat. Yes, the cat.
For the biscotti:

1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt

1 teaspoon baking powder
1/4 cup light olive oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
Zest from 1 orange
Juice from 1/2 orange
For the glaze:
5 ounces semisweet chocolate
1-2 tablespoons whole milk
Preheat oven to 300°F. In a large bowl, mix together flour, sugar, salt, and baking powder. Set aside. In a medium bowl mix together olive oil, vanilla and almond extracts, eggs, and orange juice and zest. Pour into the dry ingredients and mix just until dough forms (it will be sticky). Roll the dough out into one 4″x12″ log, or into two smaller 2″x12″ logs, depending on if you want finger-cookies or bigger cookies. Place log(s) on a parchment-lined baking sheet. Bake for 35 minutes.
After 35 minutes, take out logs and let cool for 10 minutes. Then, cut the dough into 3/4 inch slices. Lay each slice on its side on another parchment-lined baking sheet. Bake in a 275°F oven for 10-15 minutes, or until the biscotti is hard and free of moisture. Let cool completely.
In a double boiler, melt chocolate and milk until it turns into a glaze. Dip the biscotti in the glaze and let cool on a piece of parchment paper. Yeeeee!
Recipe adapted from here.

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