Orange & White Chocolate Biscotti

Chocolate and fruit, you are such a handsome couple! Sweet and tart and rich and bright. You should get married and make fruity cocoa babies. Today, I threw orange zest and white chocolate chips into a bowl and came up with the following biscotti. It's still raining out, and I felt like dipping something in my 8th cup of morning coffee...

Orange White Chocolate Biscotti

2 1/2 cups flour
1/3 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
4 T unsalted butter, at room temp
1 cup sugar, plus 3 T
3 T brown sugar
3 eggs
2 tsp vanilla
2 T orange zest
1 bag white chocolate chips

Preheat oven to 350 degrees. In a large bowl, whisk flour, cornmeal, baking powder and salt together.


In another bowl with either a standing or handheld mixer, combine butter, brown sugar and 1 cup of granulated sugar.


Mix until combined, won't appear doughy just yet. Add eggs, one at a time, mixing in between.


Zest one large orange, should amount to approx. 2 tablespoons.


Add 1 tablespoon of orange zest (reserving the rest) and vanilla to the egg/sugar mixture and combine.


Pour dry ingredients over wet ingredients and gently stir until combined. Add white chocolate chips and stir, reserving 1/2 cup of the chips for later.


In a small bowl, pour remaining 3 T sugar and the remaining orange zest and stir.


Place parchment paper on a baking sheet. Take dough and divide in half. Form two 6-inch long, 1-inch thick loaves. Dough will be sticky, this is okay, you might want to flour your hands. Sprinkle orange sugar on top. Bake for 20 minutes.


Remove loaves and place on cutting board. Careful, they're hot. With a serrated knife, cut into strips. Biscotti strips, if you will.


Place biscotti back on baking sheet, cut side up, and bake for another 10 minutes. In the meantime, melt the remaining white chocolate chips. Once melted, place in plastic bag OR, if you have one of these fine contraptions, place it in there:


I don't know why I can't rotate that picture, you get it though. Remove biscotti after 10 minutes and let cool briefly. If you're using a plastic bag, snip the very tip of the corner of the bag with scissors. Drizzle the white chocolate over the biscotti.


This biscotti is slightly softer than what I'm used to, but I actually like that. If you prefer a harder biscotti, I would up the temp to 375. EAT!