Orange Mocha Biscotti

Orange Mocha Biscotti

Kelley Gondring

Preheat oven 375º

In a medium bowl, combine:
3 cups flour
1/4 cup unsweetened cocoa
2 1/2 teaspoons baking powder
dash of salt

In a large electric mixing bowl, cream together:
8 tablespoons butter (1 stick)
1 cup sugar

One at a time, add:
3 whole eggs
1 egg white
After each addition, scrape down the sides of the bowl.

Add:
2 tablespoons espresso
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon orange zest
1 tablespoon Nutella

Mix for 30 seconds.

A cup at a time, add the flour mixture and mix until incorporated. Scrape down the sides of the bowl after each addition. The dough is going to be stiffer than that of a cake. Pour dough into two piles on a greased cookie sheet. Flour your hands and use them to shape the dough into two loaves. Bake for 25 minutes.

Remove from the oven and use butcher knife to cut the loaf into inch-wide slices. Place them back on the cookie sheet and bake for 7 minutes. Remove from oven and flip. Place them back on the cookie sheet again and bake for 7 more minutes. Remove from oven. Place on a cooling rack and let cool before decorating.

In a small bowl, melt:
5 ounces semisweet chocolate

In another small bowl, place:
Zest of 1/2 orange

Dip one end of the biscotti into the chocolate and the backside of a knife to scrap off excess. Sprinkle as desired with orange zest. Let cool on wax paper.

Eat up!