Sunday, 18 November 2012

Orange Mocha Biscotti
Don't these look SINFUL?
Chocolate and coffee mixed together in a crunchy cookie.
Chocolate covered orange bits inside! 
Drizzled with Orange flavoured White Chocolate make a fabulous flavour match
With the addition of Canola oil instead of butter these are guilt free!
They are low in sugar and fat!


3/4 cup sugar
1/2 cup unsweetened cocoa
2 tbsp instant coffee granules or instant espresso
3 cups flour
2 tsp baking powder
pinch of salt
3 lg eggs
1/2 cup chocolate milk or strong coffee
1/4 cup canola oil
1 tsp pure vanilla extract
1 cup  dark chocolate covered orange peel or dark chocolate chips
Drizzle: 3 oz orange flavoured white chocolate
              1 tsp butter or shortening
In a large bowl whisk together eggs, oil, vanilla, sugar, cocoa, salt, instant coffee and milk until completely incorporated.  Sprinkle flour and baking powder over wet mixture and stir with a spatula until almost combined.  Tip in chocolate bits and continue stirring until no white shows.
On a floured counter knead dough to adhere ingredients together thoroughly. Cut in half and roll each piece into a log approx. 2 1/2"wide - 12" long. Try to get the log as smooth as possible.
Carefully lift and place on silpat/parchment lined baking sheet.  Using your hands reshape the roll and press on top gently to flatten dough. Brush off any excess flour.
Bake in a preheated 350F oven for 30-35min until firm and dry to the touch.  Remove and cool for 5 min.  Turn oven off.
Place each log on a cutting board and using a serrated knife cut diagonal 3/4" slices.
Yields approx. 24 cookies per log.
Place back on the same baking sheet right side up and put in oven. The remaining heat will crisp and dry the biscotti.  Leave in for approx. 20min
Remove and place on rack, allow to completely cool. 
Place white chocolate and shortening in a ramekin and heat on high in microwave for 1 min. Remove and stir to melt.  If it needs more time use only 30 second increments.
Drizzle over cooled cookies and allow to dry at room temperature.
Can be stored in covered containers separated by wax paper and frozen for up to 3months.



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