Candied Orange Biscotti

Even though the days are getting nicer, brighter and longer...the nights here in the Pacific NW are still getting a bit chilly. So I am taking this shot at doing all of the wintery things I like doing, and doing them now while I still have those cozy nights to complete the scene. This means making things like hot chocolate....from chocolate. None of that powdered stuff, real hot chocolate. And would you believe that it is something kinda tricky to find that balance between smooth, creamy hot chocolate and it literally tasting like hot, melted chocolate. Anyways, I am straying from the point, C thought it would be a yummy idea to make biscotti to complement my hot chocolate quest. But this would be not just any ordinary biscotti, orange biscotti. Then, the idea got even better....candied orange biscotti. So that folks, in a nutshell, is the back story of today's treat...Candied Orange Biscotti!


What you will need:
Candied Orange Slices
1.5 c. orange slices (1-2 large oranges)
1.5 c. water
1/2 c. sugar

Biscotti
2 c. flour
1.5 tsp. baking powder
3/4 c. sugar
4 tbsp. Earth Balance (or your fav butter substitute)
2 tsp. grated orange zest
1/4 tsp. salt
2 Ener-G egg equivalents
candied orange slices

Begin by making your candied orange slices. Take your orange and cut it through from end to end, then slice each half into 1/4" slices. Set aside and take a large non stick pan, add your water and sugar, bring to a boil. Add your orange slices, arranging them neatly making sure to create a single layer of the slices. Let boil for about 10 minutes, turning over once half way through. Then, reduce the heat to medium and let it cook for 30 more minutes, turning orange slices every now and then. You should see your liquid turning into more of a sticky syrup, and your orange slices should also be turning slightly translucent. If after 30 minutes, you still have some liquid in your pan, continue to cook on a low simmer until it is all a thick syrup. Turn burner off and let your slices cool in the pan for at least 10 - 15 minutes. Set them onto parchment paper or a Silpat mat to cool completely.

While your orange slices and cooling, start to make your biscotti batter. Preheat the oven to 350 degrees and prepare your baking sheet by lining it with parchment paper or a Silpat mat. Onto the good stuff....start by using your mixer to beat the sugar, butter, orange zest, and salt until it is well combined and getting a but light and fluffy. Slowly add half of your Ener-G egg equivalent, beat until it is incorporated, then add remaining half and mix. Add your flour and baking powder, slowly so it does not poof out and explode everywhere onto you.

Now, go back to your orange slices. These will be a sticky mess, but as best as you can, chop them up into bite sized pieces. Add this into your biscotti dough and mix to thoroughly incorporate candied orange bits into the dough evenly.

Take this big wad of dough, place onto your lined baking sheet and form it into a rectangle that is about 12 - 13" long and 3 - 4" wide. Put into preheated oven and bake for 40 minutes, or until it is a light, golden brown color. Set aside and let cool for at least 30 - 60 minutes.


After the biscotti has cooled, you get to do the fun part. Preheat the over (again...I know...) to 350 degrees. Use a sharp knife (serrated works well here) and cut the biscotti rectangle on the bias, cutting diagonally to create 1/2 - 3/4" slices. Arrange these slices, cut side laying down, onto your baking sheet. Bake for 10 minutes, flip each slice over to have the side that was facing down now face up. Bake for another 10 minutes, until it is a light golden color. Let cool, or if you like to live dangerously, enjoy right away while warm. Although they may seem a bit crumbly at first if eaten while warm right away, they will firm up once cooled.

I suggest having these with some hot chocolate...mmm, orange and chocolate...an incredible combo!