Ingredients
Units
Scale
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 1/4 cups AP flour, plus extra for dusting
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 cup semisweet chocolate chips
For Sweetened Orange Rind1 cup water
- Rind of half an orange, sliced and chopped
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a small saucepan over medium heat, bring to a boil orange rind and sugar. Strain and set the sweetened orange rind aside.
- In a large bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then sift together the flour, cocoa powder, and baking soda and fold in. Gently stir in the orange rind and chocolate chips.
- Turn out the batter onto a floured surface and form into a large, slightly flattened loaf shape, about 12 x 3 inches. Carefully transfer to one of the prepared baking sheets and bake for 30 minutes. Remove from the oven and let cool for about 10 minutes. Reduce the oven temperature to 300 degrees F.
- Place the warm loaf on a cutting board and slice into ½-inch-thick slices. Arrange them on the baking sheets and return to the over for another 20-25 minutes, or until dry and crispy. Once cooked, transfer to a cooling rack to cool and harden.
- You can store the biscotti in airtight containers for up to 2 weeks. They also make really nice presents when wrapped in a gift bag.
