Creamy Orange Biscotti

Creamy Orange Biscotti (Adapted from King Arthur Flour Cookie Companion)

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup granulated sugar
1/4 cup fresh orange juice
2 tablespoons grated orange zest
1 teaspoon vanilla
10 ounces chopped white chocolate, melted

Preheat oven to 350

In a small bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together eggs, sugar, orange juice, zest and vanilla until the color has lightened, about 2 to 3 minutes. Add the dry ingredients and stir just until combined.

This mixture should be fairly sticky at this point. Scoop the dough onto a parchment-lined baking sheet and shape it into a rough log that is about 14" long, 2 1/2" wide and about 3/4" thick. Using wet hands or wet dough scraper, smooth the top. Place into the oven and bake until the center is firm to the touch, about 25 minutes. Remove and let cool on the baking pan for about 10 to 15 minutes. Reduce oven temperature to 325.

Lightly spritz the top of the baked log with water - let sit for 5 minutes to soften the crust. Using a serrated knife, slice the biscotti into about 1/2" thick pieces. Set the biscotti upright on the same baking sheet and place back into the oven to bake for an additional 20 to 25 minutes. If the biscotti feels a bit too soft at this point, continue baking for 5 to 10 more minutes. Remove and place on a wire rack to cool completely.

Dip the bottom of each cooled biscotti into the melted chocolate - set on a baking sheet lined with parchment paper and allow to the chocolate to set before serving.

Makes 15 to 20 pieces depending on how thick the pieces are cut.

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