Although I had fully intended to put up a post about the preppy, off the shoulder dress I’ve been working on, I didn’t finish it because I was having a BLAST enjoying the to-die-for weather we had in Houston! The cold dark winters really get me down after a while, so my mood exploded into happiness with this bath of sunshine and warmth. Only the weather and a seriously fun bunch of activities with my best friends could compete with wanting to craft and share my fun with y’all!

Anyhow, I would have shared the sunshine from Houston with you if I could, but I figured I might be forgiven if I shared this truly indulgent, and Summer inspired biscotti recipe. Perfect for bringing the citrus-y sunshine in on a cold Winter day!

The recipe is great because it isn’t overly sweet with the dark chocolate and hints of orange. Though I love sugar, there’s only so much a cup of tea can stand up to when paired with a cookie. The orange makes it so fresh and fancy feeling, while the crunch from the almonds adds a wonderful texture to the biscotti after you dunk it to softness.

I hope you’re getting some sunshine wherever you are! If not, make a batch of these and make your own!

Orange + Almond + Dark Chocolate Biscotti

Ingredients:

(Makes 24-30 biscotti)
1/4 cup Butter
1 cup Sugar
2 Eggs
Zest from 1 Large Orange
1 Tbs. Orange Juice
1 tsp. Vanilla Extract
1/4 tsp. Almond Extract
2 1/2 cups Flour
1 tsp. Baking Powder
Pinch of Salt
1/3 cup Chopped Almonds
1 3/4 cups Dark Chocolate Chips (split into 1 and 3/4 cups)

1. Preheat the oven to 325 deg F. Line a baking sheet with tinfoil and spray with Pam or other non-stick cooking oil. Mix together the butter and sugar. Add eggs, orange zest, orange juice, vanilla, and almond extract until fully combined. Add in flour slowly, along with the baking powder and salt. You will end up with a big, sticky ball of dough.

2. Mix in the almonds and dark chocolate chips (1 cup) with your hands to fully incorporate them. Split the dough into two equal pieces and shape into two long logs of dough on your baking sheet. They should be about 2″ x 12″ and 3 inches apart from one another. Bake for 35-40 minutes, or until the cookies are a bit browned.

3. Remove the biscotti logs from the oven and let them cool for 15 minutes. Slice the biscotti into 3/4″-1″ pieces on a diagonal with a serrated knife. Turn the biscotti cut side up and line them up on the tray. Bake for 30 minutes, flipping the biscotti half way through baking time, or until the biscotti has completely dried out and feels hard to the touch. NOTE: The baking time will vary depending on how thinly you slice your biscotti.

4. Remove the tray from the oven and let the biscotti cool completely. Heat up your dark chocolate chips (3/4 cup) in the microwave at 30 second intervals, stirring between each cook time, until all of the chocolate has melted. Dip the bottom of each biscotti into the chocolate and let cool back on the tray.

Store biscotti in a metal tin or a plastic bag on the counter for up to 2 weeks, or freeze the biscotti and keep for up to 2 months!