These days I'm finding myself with a bit more time in the mornings. Funny how the lack of a commute can do that to you. I thought it might be nice to celebrate this new found time with a tasty morning treat. Crisp biscotti cookies scratch that itch!
For the longest time, I've associated biscotti with the holiday season. Frankly, for the sake of my waistline, I probably should have upheld that tradition. But this weekend, I simply couldn't help myself.
I combined orange zest and cardamom for a spicy, citrusy flare, and coated the cookie in semi-sweet chocolate just for good measure. I'll tell you what - this biscotti alongside coffee or tea epitomizes the perfect slow morning.
Cardamom Biscotti
Ingredients
· ½ cup butter, softened
· 1 ½ cup sugar
· 2 eggs
· ½ tsp vanilla
· 2 ½ cups flour
· 1 tsp baking powder
· ½ tsp salt
· Zest of an orange
· 1 tsp cardamom
· 1 cup semisweet chocolate chips
Preheat oven to 350F.
Using a stand mixer, cream together the butter and sugar until fluffy. Scrape down the bowl and add the eggs and extract. On low speed, add the flour, baking powder, and salt. Once combined, add zest and cardamom.
Shape the dough into a rectangle - 2 1/2in wide, 1/2in high. Place the dough onto a greased cookie sheet. Bake for 35 minutes. Cool completely.
Using an electric knife, cut the cookie loaf into 1/2in slices. Place the slices onto a cookie sheet cut side down. Bake for 10 minutes. Flip each of the cookies and bake for another 4 to 5 minutes or until golden brown and crisp. Cool completely.
Add 2/3 of the chocolate chips to a microwave safe bowl. Melt the chocolate in the microwave in 30-second increments. Stir every 30 seconds until the chocolate is smooth and melted. Add the remaining chocolate and stir until melted.
Line a baking sheet with parchment paper. Dip the bottom of each biscotti into the chocolate. Smooth the bottom with a small pallet knife. Place chocolate-side down on the parchment. Repeat with each biscotti. Chill the biscotti for at least 1 hour to allow the chocolate to set.
Makes 18 cookies
Gluten Free Friendly!
Use a gluten free flour blend. For this recipe, I prefer Cup4Cup.
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