Orange Cardamom Biscotti
Inspired by saffranskrans, these twice baked cookies are stuffed with candied orange peel, golden raisins, and a dash of cardamom.
Servings 14 biscotti
Calories 231kcal
Ingredients
- 50 g almond flour
- 190 g cake flour
- 1 tsp baking powder
- ¼ tsp salt
- 1/2 tsp cardamom
- Zest of 1 orange
- 80 g unsalted butter melted
- 2 eggs room temperature
- 160 g sugar
- 75 g candied orange peel chopped
- 75 g golden raisins
- 113 g semi-sweet chocolate
Instructions
- Sift the almond flour, cake flour, baking powder, salt, and cardamom into a bowl and whisk to combine. Remove roughly 1 tablespoon of the dry ingredients and set aside.
- Mix the orange zest and melted butter in a small bowl, set aside. In a large bowl, beat eggs and sugar with a hand mixer on a medium speed until it has at least doubled in size, about 3 minutes. Add the melted butter and stir to combine.
- Add the dry ingredients and gently fold until just about combined. Toss the candied orange peel and golden raisins with the reserved dry mixture. Add them to the bowl and fold gently to combine. Cover the bowl and chill until cold, about 1- 3 hours.
- About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Turn the biscotti dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
- Bake the log for 30 minutes, or until light golden brown. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack. Cool completely, at least an hour or two.
- When the log is cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
- Once the cookies are cool, chop your chocolate as finely as possible and place in a microwave safe bowl. Microwave on HALF power for 30 seconds, stir, then 20 seconds, stir, then 10 seconds, stir. The chocolate will still be quite chunky, but keep stirring and it should become smooth. If it doesn't, microwave on HALF power for 10 second intervals, stirring well between each.
- Pour the melted chocolate onto a warm plate large enough to fit a long biscotti cookie. You want the chocolate in a rough rectangle the size of a biscotti. Gently dip a cookie into the chocolate and wiggle around to get chocolate up the sides a bit. Let any extra drip off. Place the biscotti on a piece of wax paper to let the chocolate set.
Notes
- Make your own candied orange peel from scratch. You'll need about 1- 2 oranges.
- Dip biscotti into hot chocolate, hot coffee, or hot tea (with milk) for a real treat!