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Parve
Easy
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
These crisp and elegant biscotti are a stunning treat that’s perfect for dunking into coffee or tea.
Makes 40 cookies
3 cups Tuscanini All-Purpose 00 Flour, plus more for sprinkling or if the dough is too wet
1 cup sugar
2 and 1/2 teaspoons baking powder
1/4 teaspoon Tuscanini Fine Sea Salt
3 large eggs, lightly beaten
1/2 cup oil (canola or safflower)
1/4 cup fresh orange juice
1 tablespoon Gefen Almond Extract
2 ounces bittersweet chocolate, chopped into 1-inch pieces
1/2 cup unsweetened cocoa, such as Gefen
2 tablespoons sugar
5 teaspoons oil
2/3 cup mini chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
Place the bittersweet chocolate into a microwave-safe bowl and heat for one minute. Remove from the microwave and stir for at least 20 seconds to mix the unmelted pieces into the melted ones. Heat for another 30 seconds, remove and stir again, and repeat as needed until the chocolate is melted. Set aside.
Place the flour, sugar, baking powder and salt into a mixing bowl and whisk to combine. Add the eggs, oil, orange juice and almond extract and use the whisk or paddle attachment of an electric mixer on low speed to combine, or mix by hand. If using the stand mixer, stop and scrape down the beaters and bowl a few times. When all of the ingredients are mixed in, press the palm of your hand into the dough and if a lot of dough sticks to your hand, add another tablespoon of flour and mix in very gently.
Separate out two thirds of the yellow dough and place into a second bowl. Press the dough into the bottom of the bowl; this helps it chill faster. Cover with plastic wrap and place into the freezer for 15 minutes to firm up.
To the remaining yellow dough in the mixing bowl, add the cocoa, two tablespoons sugar, five teaspoons oil, mini chocolate chips and melted chocolate and mix well on medium speed until the dough comes together. You may need to use your hands to knead the chips into the dough.
Divide the chocolate dough into two equal pieces.
Place one piece of the chocolate dough onto Gefen Parchment Paper and roll out into a 5×10-inch rectangle. You should not need to sprinkle any flour under or over the dough. Use your hands to press the sides in so that the sides are straight.
When the yellow dough has firmed up, and when you press the top of the dough with the palm of your hand, no dough sticks to your hand, it is ready to roll out. Divide into two equal pieces.
Take another piece of parchment paper and sprinkle with some flour. Place one half of the yellow dough on top and roll into a 5×10-inch rectangle, adding flour as needed so the dough does not stick to the rolling pin or the parchment. Lift up the dough a few times and sprinkle a little more flour underneath to make it easier to peel the parchment off the dough later.
Place your hand under the parchment under the chocolate dough and lift to turn it on top of the yellow dough; try to fit it precisely on top. Place your hand under the parchment under the yellow dough and turn the whole packet over so that the yellow dough is on top. Remove the parchment on top of the yellow dough. Use your fingers to stretch the yellow dough to cover all the chocolate dough parts that are peeking out.
Use a flat-blade knife to slice dough stack the long way into two long rectangles. Lift up one and place on top of the other so you have a long loaf with a chocolate dough layer on the bottom, then a yellow dough layer, a chocolate dough layer and a final yellow dough layer on top. Slide the parchment onto a cookie sheet.
Use your hands to press down gently on the top and sides to shape the loaf so that it curves from the top to the bottom, like what it looks when you make mandelbread or biscotti.
Repeat for the remaining doughs and place the second roll on the parchment on the pan about three inches away from the first loaf.
Bake for 25 to 27 minutes, or until the yellow dough colors. Slide the parchment paper and loaves onto a cooling rack. Let cool for 12 to 15 minutes.
Slice each loaf across the middle to make them easier to move and move each half to a cutting board.
Slice the cookies crosswise unto 1/2-to-3/4-inch slices and place back on a covered cookie sheet, cut side up.
Bake for another five to seven minutes, or until the outside is solid and the center remains a little soft. These cookies taste best when they are not overbaked and hard throughout.
Store at room temperature for five days or freeze for up to three months.
Sponsored by Tuscanini
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