Chocolate Citrus Biscotti


I was home visiting the parental units recently and decided to bring half my pantry along because, well truthfully, the baking helped me get through the weekend. Now wait, don’t get me wrong. I love my parents, but going home to visit means relinquishing all forms of adult freedom and independence. For someone who’s been living on her own for eight years, the smothering gets to be a bit overwhelming after a couple of days, hence my coping mechanism: baking.


Back during high school, I used to make a chocolate biscotti recipe that my mom loved. I thought that maybe I’d try out a new recipe for her this time around, and finally decided on an interesting looking recipe based on a cornmeal mixture. I think I should’ve just stuck to my tried and true recipe. There was nothing wrong with this one per se, it just wasn’t what I (or my mom, for that matter) was looking for. Way to go, disappointing Mom like that. I think you readers will soon be seeing my chocolate biscotti recipe on here soon – I have to redeem myself and make mom proud! I think she’ll appreciate a boxful of her favorite biscotti arriving in the mail, don’t you think?


Chocolate Citrus Biscotti | Adapted from Food Network


  • 2 cups all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 3/4 cups semisweet chocolate chips
  • 2 tablespoons unsweetened cocoa powder

Preheat the oven to 325 degrees F.

Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.

Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.


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