Orange Cocoa Nib Biscotti

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Day nine! Holy cats! There’s only three days left of 12 Days of Cookies!

Christmas is just around the corner and it’s seriously (and concerningly) warm out. Living in Wisconsin I’ve become accustom to -0 weather and lots and lots of snow come late December – February. But ya’ll, it’s almost 50 degrees out.

It’s like I really, REALLY want to enjoy it, but in the back of my head I’m just thinking about how our planet is slowly dying. So, it’s super depressing.

So let’s eat cookies and forget about it for a moment, shall we?

Today I made Biscotti. The perfect cookie to curl up on the couch and drink a cup of coffee or hot chocolate with. Especially on a cold day ( I’m gonna have to freeze some for later this winter)

This traditional Italian cookie is the perfect balance of crunchy, buttery and sweet that every cookie should be. It’s versatility allows you to make a number of different variations by adding different things. A couple of my favorites are almond, orange cocoa nib, chocolate hazelnut and cranberry pistachio. All of which are DELISH.

Try these out and let me know what you think in the comments below 🙂

Here’s what you’ll need:

4 cups all purpose flour
2 tsp baking powder
1 1/3 cup sugar
1 tsp salt
8 oz butter, cold cubed
4 eggs
1 cup cocoa nibs

Sanding sugar

1. In a mixer fitted with a paddle attachment combine flour, baking powder, sugar and salt. Paddle in cold butter.

2. Slowly add eggs one at a time.

3. Add cocoa nibs and orange zest and mix until just combined.

4. Turn out dough and form into two logs. Brush with egg wash and sprinkle with sanding sugar.

5. Bake at 350 degrees for 20-25 minutes or until cooked through. Let cool.

6. Slice biscotti log in 1/2” cookies. Arrange on sheet pan and bake at 275 degrees for about 10 more minutes.

7. Transfer to a cooling rack and let cool.

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