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Caravella Orangecello and Chocolate Chunk Biscotti

Contributed by: NAPSA

Satisfy Your Sweet Tooth With Fruit-Flavored Biscotti

Caravella Orangecello and Chocolate Chunk Biscotti
(NAPSA) - If you crave solutions to satisfy a sweet tooth, consider a "dunkable" treat- biscotti. Lovers of lattes, tea and cocoa understand the special appeal of cookies tailor-made for dipping. Easy to prepare, biscotti make handy snacks for serving to unexpected guests or for treating yourself and family members.

Chef Claire Criscuolo, award-winning restaurateur and cookbook author, offers a biscotti recipe that combines fruit and chocolate flavors, Caravella Orangecello and Chocolate Chunk Biscotti. "Chocolate and orange were absolutely meant to be paired," Claire comments. "Prepare a batch of these delicious dunking cookies for your next cup of espresso and bring a little taste of Italy to your kitchen."

The following recipe makes about 32 biscotti.


  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup sugar 1/4 teaspoon salt
  • 2/3 cup coarsely chopped semi-sweet chocolate, about 4 ounces
  • 1 tablespoon finely grated orange zest
  • 2 eggs
  • 1/3 cup hazelnut or olive oil
  • 3 tablespoons Caravella Orangecello liqueur


Center the oven racks. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray with cooking oil spray. Measure the all purpose flour, wheat flour, sugar, baking powder and salt into a bowl. Sift into the bowl of a stand mixer. Attach the paddle attachment.

Add the chopped chocolate and the orange zest. Mix for a minute on low speed to combine. In a separate bowl, whisk together the eggs, oil and the Caravella Orangecello to blend. Add this to the dry mixture, using a rubber spatula to scrape the bowl of its contents. Beat on a low speed for about 2 minutes, stopping once or twice to scrape the sides of the bowl, until the mixture begins to come together and all the flour is mixed in.

Place mixture onto a cutting board. Cut the dough in half. Using your hands, form each half into a log shape, then pat into a loaf 11 inches long by 31/2 inches wide, and about 1/2 inch thick.

You can use a long metal spatula to smooth the top for a smooth, even shape. Carefully transfer each loaf to the prepared cookie sheet, reshaping the loaf as needed.

Bake on the center rack in the preheated oven for 30 minutes, then remove the cookie sheet of biscotti from the oven. Lower the oven temperature to 320 degrees. Carefully transfer each partially baked loaf to a cutting board. Using a sharp knife, cut each loaf into about 16 slices, 2/3-inch wide. Arrange the slices, standing up but not touching, onto the cookie sheet. Continue baking in the 320-degree oven for 30 minutes. The tops and cut sides will be just firm to the touch. They will become crisp and firm to the touch as they cool.

Remove from the oven and cool to room temperature before storing in a covered container for up to a week-if you can resist them for that long!



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