Saturday, August 7, 2010
Chocolate Dipped Almond Orange Biscotti
I feel compelled to share this as the very first recipe on my blog. It is through these Biscotti that the notion of "Fifi's Fine Foods" was born! About 5 years ago, I decided to take these delectable biscotti (along with a few other varieties) on the road, so to speak. I prepared baskets full of them, individually wrapped for purchase at a local coffee shop, as well as selling them by the dozen in boxes. It was a successful endeavor! Until unfortunately, the charming little coffee shop burned down. I stll enjoy making them though, and they're real crowd pleasers. These little treasures are perfect for party or wedding favors, and needless to say, delightful to munch on with a cozy cup of Java.
If you want to wrap them individually, it's easy to find the little cellophane bags at Michael's craft store, and you can attach ribbon and a hang tag with a message, sentiment or photo. That is, if you can keep people from devouring them before you package them! In the words of Napoleon Dynamite: they're......"incredible". (That was sooo six years ago, but you get the point.) From time to time I am coaxed out of retirement and I honor requests for special orders. In the meantime, here is the recipe...give it a go!
CHOCOLATE DIPPED ALMOND ORANGE BISCOTTI
2 1/2 cups flour
1 1/4 cups sugar
1/2 teaspoon baking powder
pinch of salt
1 tablespoon vegetable oil
1/4 teaspoon almond extract
1/8 cup Triple Sec or any other orange flavored liqueur
zest of one orange, grated
1/2 cup finely chopped almonds
12 oz. of your favorite chocolate (dark, milk, semi-sweet, whatever works for you)
Grease and flour baking sheet. Preheat oven to 350 degrees. Mix all dry ingredients, except for the orange zest. Make a well in the center of dry ingredients and pour all liquid ingredients into the well. Slowly blend the two until they are thoroughly mixed. Then add orange zest and mix throughout.
Form the dough into a flat bottomed cylinder and place it on the greased baking sheet. Bake for 35 minutes. Remove from oven and let cool slightly. Then slice into individual biscotti and lay each biscotti on its side. Place back in oven and brown slightly (about 7 minutes). Flip each biscotti onto other side and repeat. Remove from oven and cool completely.
Melt chocolate in saucepan, and dip each biscotti halfway into the chocolate. Lay on waxed paper to cool. (If you are in a rush, pop them in the freezer for a few minutes). Then they are ready to serve. Woo hoo!