Usuba
Chocolate and Orange Biscotti
Crispy Italian biscuit with dark chocolate, orange zest, and candied ginger. Perfect with coffee or tea thanks to its dense structure that doesn't soften in beverages.
- Total
- 80 min
- Standard serving
- 202.7 g
Ingredients
Total 10
Instructions
- 1
Step 1
Finely grate the orange zest. Finely chop the candied ginger and dark chocolate.
- 2
Step 2
Cream together the sugar and butter in a bowl until light and fluffy. Add the orange zest and gradually incorporate the eggs, stirring thoroughly.
- 3
Step 3
In a separate bowl, mix flour, salt, cocoa powder, and baking powder.
- 4
Step 4
Combine the egg and flour mixture in one bowl and stir until smooth and uniform.
- 5
Step 5
Add candied ginger and chocolate to the dough, mix well.
- 6
Step 6
Line a rectangular baking pan with parchment paper and spread the dough evenly.
- 7
Step 7
Bake in a preheated oven at 175 degrees for approximately 25 minutes. Check doneness with a wooden toothpick — it should come out dry. Cool the pan at room temperature.
- 8
Step 8
When the cake layer has completely cooled, cut it into equal slices approximately 6 mm thick with a sharp knife.
- 9
Step 9
Arrange the biscotti in a single layer on a baking sheet and place in a preheated oven at 150 degrees. After 10 minutes, flip each slice and bake for another 10–15 minutes. Cool the cookies at room temperature.
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