What are you reading these days? I completed my reading challenge months ago and yet I’m still going. Really, this time of year is best for getting cozy in your best pair of socks on the couch with a warm drink and a good book or movie. Cookies with coffee or tea are one of life’s simple pleasures, don’t you think? A good biscotti or two is just what you need to get this little party started. Make Orange and Vanilla Scented Biscotti today and have yourself a cozy little winter’s night.
Some Background
Biscotti originated in Italy which must be why they are so well suited to go with a latte or espresso. The term biscotti loosely translate as “twice baked”. This is an accurate name as you’ll notice that the recipe requires the cookies to return to the oven after slicing. Tuscany is said to be the birthplace of these delicious treats within Italy. Originally biscotti, otherwise known as Cantucci were made with Almonds that grew in the region. Roman soldiers soon took to the biscuits because they could travel with them over long distances and time without them spoiling. Their popularity spread throughout Italy, and eventually to the whole world!
The Method
Biscotti cookies are made from a forgiving type of recipe. If you don’t get it exactly right it will still taste good. I do have a few tips that will make your cookie cooking experience a bit smoother. First, when adding the eggs and orange juice to the creamed sugar and butter avoid mixing on a high speed. This is because while we want the ingredients mixed well we don’t want a lot of froth or extra air bubbles creating air pockets. The biscotti should be on the denser side. Shape logs out of the sticky dough with a rubber spatula or lightly floured hands.
My next piece of advice recolves around slicing the biscotti. You’ll do this once the biscotti has been baked for about 25 minutes. Your “logs” will be golden brown around the edges and fairly set in the middle, but with some springiness. Once they have cooled for about 5 minutes I like to transfer them one at a time to a cutting board with a large spatula or two after loosening them, preferably with a thin spatula. Since these biscotti have nuts I find it’s best to use a sharp serrated knife to cut them. I like a nice bread knife. If you want to make smaller and therefore have more biscotti, slice them straight at a 90 degree angle instead of the suggested 45 degree angle.
Once you return them to the oven, place them cut side down, all facing the same direction. This will make it easier for you to tell which you have already flipped when you do so half way through the second bake.
When dipping the biscotti in chocolate, start with just barely melted chocolate. This will ensure the chocolate is very thick and with therefore leave a nice thick ribbon on the top of your biscotti. This will also make it easier for your coconut to stick.
The Bottom Line
Make Orange and Vanilla Scented biscotti tonight so you can enjoy them with your coffee tomorrow morning, or a cup of herbal tea this evening! Yes, you just had a bunch of holiday cookies. So what? These keep for several weeks in a sealed container so you can enjoy them at your own pace. Slow down, take a deep breath, and eat the cookie. To double your Italian cookie pleasure, make Amaretti Cookies too. A moment of pleasure really is good for the soul. If you make them, let me know! Drop a comment below or find me on the ‘gram!
Orange and Vanilla Scented Biscotti with Coconut and White Chocolate
Ingredients
For the Cookies
- 3/4 cup sliced almonds
- 3/4 cup white sugar
- 1 vanilla bean about 5 inches, see note
- 1/2 cup salted butter, softened 1 stick
- 1 orange, zested
- 2 tbsp fresh orange juice from the zested orange
- 2 eggs
- 265 grams all purpose flour 2 cups plus 2 tablespoons
- 1 1/2 tsp baking powder
For the Topping
- 8 oz white chocolate melting chips
- 1 cup shredded dried coconut your choice for sweetened or unsweetened
Instructions
For the Cookies
- Heat oven to 325°. Once at temperature, toast the nuts on your baking pan for about 5 minutes, or until just lightly golden. Remove and set aside to cool.
- Meanwhile, remove vanilla seeds by making a slit down the length of your vanilla bean. Scrape out the seeds with the dull backside of the knife. Add vanilla bean seeds to a large bowl with the sugar. Add orange zest to bowl. Mix together by hand, rubbing your fingers together through the mixture. Mix for at least three minutes, or until orange and vanilla are well distributed and sugar is tinted orange. The mixture will be very fragrant.
- Next, cream the butter and sugar mixture with an electric hand or stand mixer until light and fluffy, at least three minutes. Next beat in your orange juice and eggs until well combined.
- In a separate bowl whisk together your flour and baking powder. Add the dry mixture to the wet in two parts. Dough will be fairly sticky. Fold in your toasted almond slices. Divide dough in half.
- On a baking sheet prepared with parchment paper or silicone baking mat, form two logs with the dough, about 2 inches wide, 12 inches long and 1/2 inch tall. Space the logs out with at least two inches between them.
- Bake your logs for about 25 minutes, or until golden brown at the edges. Allow to cool for 5 minutes.
- Transfer your logs one at a time carefully to a cutting board and slice them with a serrated knife on a 45° angle. Return slices to your baking sheet with one cut side down. Bake for about 14 minutes, flipping them half way so each side is toasted and biscotti are dry. Remove from oven and allow to cool on a wire rack for about an hour, they will continue to crisp as they cool.
For the Topping
- Melt your white chocolate according to package directions until just melted. The chocolate should be fairly thick. If needed transfer to wide and shallow bowl
- Lightly tap each biscotti as you work with it to remove excess crumbs. Dip the top of each biscotti into the chocolate. Over a plate, sprinkle coconut onto the top of the biscotti, pressing lightly if needed to adhere the coconut to the chocolate. Set back on the wire rack, bottom down, to set chocolate. Repeat for each biscotti.