Orange - Chocolate Biscotti

By KSmitherman

Ingredients

• 1/2 stick (1/4 cup) butter softened
• 1 1/4 cup sugar
• 1 tbs. finely grated orange peel
• 1 tsp. baking powder
• 4 large eggs
• 2 cups flour
• 2/3 cup semi-sweet chocolate mini chips
• 2/3 cup shelled lightly salted pistachio nuts

Details

Servings 72

Preparation

Step 1

Heat oven to 350
Lightly grease a large cookie sheet.
In a large bowl with mixer on high speed, beat butter, 1 cup sugar, the peel and baking powder until well blended. Beat in 3 eggs. On low speed, beat in flour just until blended. Stir in chips and nuts.
Turn dough out on a well floured work surface (dough will be very sticky). Divide dough in quarter. Roll each portion into a 9 inch log.
Place logs 3 inches apart on prepared baking sheet. Beat remaining egg in a small bowl with a fork. Brush on logs, then sprinkle with the remaining 1/4 cup sugar.
Bake 20 to 25 minutes until golden brown. Let cool on sheet on a wire rack 5 minutes. Loosen with a spatula and remove to ac cutting board. Wipe cookie sheet with a paper towel.
With a long sharp knife cut each log diagonally in 1/2 inch thick slices. Arrange slices upright on cookie sheet.
Bake 15 to 17 minutes longer until crisp.
Store in airtight container at room temp for up to 3 weeks or freeze up to 3 months.