Chocolate Covered Citrus Walnut Biscotti
Submitted by modeltjr
Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.
YIELD
48 servingsPREP
20 minCOOK
45 minREADY
1 hrsThese are biscotti done right, twice-baked until they snap, then dressed up with a glossy chocolate dip. The dough leans on a blend of bread and cake flours, a smart combination that gives the cookies a sturdy crunch without crossing into tooth-cracking territory.
Bright lemon and orange zest play against the licorice warmth of anise, and toasted walnuts run all the way through. The logs bake, get sliced on the diagonal while still warm, then return to a cooler oven to dry out and crisp, which is what makes a biscotti a biscotti.
The finishing flourish is chocolate, gently tempered so it sets firm, glossy, and snappy rather than soft. Dip each cooled cookie halfway, scrape off the excess, and let them set. They keep for weeks and make a handsome edible gift.
Pro Tips
- Slice the logs while they are still warm; if they cool too much, they crumble and crack instead of cutting cleanly.
- Bake the slices on their sides the second time so both cut faces dry and crisp evenly.
- Temper the chocolate as directed and keep it above 88F (31C); properly tempered chocolate sets with a firm snap and shine instead of dull streaks.
- Store fully cooled and set in an airtight tin; biscotti stay crisp for weeks.
Variations
- Swap the walnuts for almonds, pistachios, or hazelnuts.
- Use white or dark chocolate for the dip, or drizzle it instead of dipping.
- Leave out the anise and lean into the citrus, or add dried cranberries.
Ingredients
Directions
Blend bread and cake flours, walnuts, baking powder, baking soda and anise seeds in bowl.
Melt butter and set aside to cool.
Beat 2 eggs, 1 additional egg yolk and sugar until smooth.
Reserve the remaining egg white. Stir in zests and anise.
Add butteer and mix until smooth. Add dry ingredients and mix to smooth dough.
Roll dough into 2 14inch logs and place on baking sheet lined with parchment paper.
Press tops of logs to flatten slightly.
Brush with reserved egg white.
Bake at 375℉ (190℃). until logs are light brown, but still give slightly when tops are pressed, about 30 minutes.
Remove pan from oven and reduce temperature to 325℉ (160℃).
While logs are still warm, cut diagonally into ½ inch slices.
Return slices to baking sheet, placing on sides.
Return to oven and bake until cookies are lightly brown, about 15 minutes.
Remove from oven and cool on wire racks.
Cut chocolate into ½ inch chunks.
Place ⅔ in stainless steel bowl, spreading in even layer over bottom and up sides of bowl.
Cover bowl with plastic wrap.
Fill medium saucepan ⅓ full of water. Bring water to simmer over high heat.
Remove pan from heat and set bowl of chocolate over top.
Let stand until 80% of the chocolate has melted.
Do not let temperature of chocolate drop below 88 degrees on candy thermometer.
If so, place bowl over saucepan of warm water and continue stirring.
Stir until chocolate is smooth and glossy.
Have clean sheet of waxed paper nearby.
Dip ½ of each cookie in chocolate.
As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate.
Set cookies on waxed paper until chocolate sets, about 3 hours or put into freezer for about 20 minutes.
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