By Sofia Bucco ’21
Time: 2 hours
Yields: 36-42 cookies
Ingredients:
– ½ cup oil
– 1 cup sugar
– 2 orange zest
– 3 large eggs
– 1 tsp almond extract
– 3 ¼ cups flour (can substitute gf flour as long as it has xanthan gum)
– 1 ¾ tsp cloves
– 1 tbsp baking powder
– salt
– ½ cup semi-sweet chocolate chips
– 1 tbsp coconut oil
– orange zest
Directions:
1) Preheat the oven to 375°F. Line and grease 2 cookie sheets.
2) Cream oil and sugar together until fluffy on high speed. Add in zest.
3) On medium speed, beat in the eggs one at a time, mixing until incorporated. Mix in almond extract.
4) Mix in the flour, cloves, baking powder, and salt until just combined on medium low speed.
5) Roll out into 2 equal logs about the length of the sheet. Flatten down to about ½ inch.
6) Bake for 25 to 30 minutes or until golden brown.
7) Let cool. Once cool, cut ½ inch slices with a sharp serrated knife.
8) Lay the slices downwards and bake for 6-10 minutes. Once toasted flip over and bake for an additional 6-10 minutes.
9) Let cool completely.
10) Melt chocolate chips in a microwave safe bowl in 30 second integrals until completely melted, stirring in between. Mix in coconut oil.
11) Dip the biscottis in the chocolate diagonally and place on a piece of parchment paper. Sprinkle zest over the chocolate while still wet.
12) Place in the freezer for about 15 minutes or until chocolate is set.
13) Store in an airtight container.
