Chocolate-orange biscotti with candied ginger
6 servings
80 minutes
Chocolate-orange biscotti with ginger candied fruits is a true gastronomic poem born in the heart of Italian cuisine. Crunchy and aromatic cookies embody the warmth of the Mediterranean sun and the spicy mystery of Eastern spices. The rich taste of dark chocolate harmonizes with citrus notes of orange, while ginger candied fruits add a piquant sweetness and slight spiciness. An ideal duet for a cup of strong espresso or fragrant tea, these biscotti will be a refined addition to a cozy evening. Their uniqueness lies in double baking, which gives the cookies their characteristic hardness, perfect for dipping in drinks. Such a dessert can make a wonderful gift as it keeps well and remains tasty even after several days.
1
Grate the zest of one orange on a very fine grater. Chop the ginger candied fruits and chocolate finely.
- Oranges: 1 piece
- Crystallized ginger: 70 g
- Dark chocolate: 50 g
2
In a bowl, cream the sugar with the butter until smooth and mix in the orange zest. Then gradually add the eggs to the cream and mix thoroughly.
- Sugar: 200 g
- Butter: 150 g
- Oranges: 1 piece
- Chicken egg: 3 pieces
3
In a separate bowl, mix flour, salt, cocoa, and baking powder.
- Wheat flour: 400 g
- Salt: pinch
- Cocoa powder: 25 g
- Baking powder: 12 g
4
Combine the egg and flour mixture in one bowl and mix until achieving a uniform consistency.
- Wheat flour: 400 g
- Sugar: 200 g
- Butter: 150 g
- Chicken egg: 3 pieces
5
Add ginger candied fruits and chocolate to the prepared dough.
- Crystallized ginger: 70 g
- Dark chocolate: 50 g
6
Line a rectangular baking dish (about 30x10 cm) with parchment paper and evenly spread the dough on it.
7
Bake in an oven preheated to 175 degrees for about 25 minutes. Check for doneness by inserting a wooden toothpick into the center of the cake. If it comes out dry, remove the pan from the oven and let it cool at room temperature.
8
When the cake is completely cool, cut it into equal slices about 6 mm thick with a sharp knife.
9
Place the biscotti in a single layer on a baking sheet and send it to an oven preheated to 150 degrees. After 10 minutes, flip the biscotti and leave in the oven for another 10-15 minutes. When the biscotti are dried, remove the baking sheet from the oven and let the cookies cool completely at room temperature.
