These flavorful biscotti have a double pop of orange from grated orange rind and orange oil. I never tire of citrus. It’s always flavorful and always in season. You can call these “biscottini”: I make them a bit smaller than usual for the perfect little snack .

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HAZELNUT ORANGE CHOCOLATE CHIP BISCOTTI

MAKES ABOUT 60

½ pound butter, softened

1 ½ cups sugar

4 eggs

1 teaspoon vanilla

2 teaspoons orange oil

grated rind of one orange

4 cups flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup chocolate chips

2 cups hazelnuts, roasted, coarsely chopped

Preheat oven to 350 F.
In the bowl of a stand mixer ( or with a hand mixer) cream butter and sugar until light. Add eggs, one at a time, mixing well after adding each one. Add vanilla, orange oil and grated orange rind.
On low speed, gradually add flour, baking powder and salt. Mix just until blended. Stir in chocolate chips and hazelnuts.
Turn dough out onto a lightly floured surface. Separate. Dough into 6 even pieces. Roll each piece into a cylinder about 10” long .
Place onto a parchment lined cookie sheet, spacing each 2 inches apart.
Bake 15 to 20 minutes or until firm and lightly browned
Remove from oven and cool completely.
Place on a cutting board and cut diagonally into 1-inch slices. Place in a single layer back onto cookie sheet.
Return to oven and bake 10-12 minutes or until lightly toasted.
Remove from oven and cool completely. Store in an airtight container or cookie tin at room temperature.

How to Roast Hazelnuts

Preheat oven to 350 F.

Spread hazelnuts onto a parchment lined cookie sheet. Roast for 10 minutes.

Remove the nuts from the oven and place in a clean kitchen towel. Let steam in the towel for 3 to 5 minutes. Roll the towel back and forth to release some of the skins from the hazelnuts. Discard the skins. Let nuts cool.

In a food processor, pulse the nuts until coarsely chopped. Be sure to leave some large pieces.

Hazelnut Orange Chocolate Chip Biscotti

Sweet Sketches