Dark Temptation

1 year ago


Wake up to sweeter mornings with this twice-baked confections. Happy Biscotti Day everyone!



Recipe by Chef Patty Loanzon

Photographed by Ron Mendoza


¾ cup + 3 Tbsps All-purpose flour

¼-⅓ cup Chopped candied orange rind or zest (you may also use orange jelly candies)

98g Bittersweet or dark sweet chocolate

½ cup Granulated sugar

¼ cup + 2 Tbsps Alkalized cocoa powder

⅛ tsp Fine salt

⅔ cup Roasted, roughly chopped almonds

2 Large eggs

1 tsp Vanilla extract

1 tsp Orange extract

1 Egg white, lightly beaten for brushing



400g Bittersweet chocolate + 50g Unsweetened chocolate (you may use a different ratio depending on how sweet or bitter you want your chocolate to be)

450g White chocolate


  1. Preheat oven to 350F and line a baking sheet with non-stick baking paper. Do not use wax paper–the wax will melt into your cookies.
  2. Take about a tablespoon of flour and add them to chopped candied orange rind and zest. With your clean fingers, separate the pieces. Set aside.
  3. In a food processor, combine the bittersweet chocolate and flour, and pulse until crumbly. Add sugar, cocoa powder, and salt and pulse briefly to mix.
  4. Add half the nuts and orange rind and zest. Pulse just to combine.
  5. In a bowl, combine the eggs, vanilla extract, and orange extract. Add the egg mixture to the dry mixture and pulse again until just combined.
  6. Divide into two and roll into a 12-inch log. Sprinkle the remaining nuts with some flour on the table to prevent the dough from sticking and roll the dough over to let the nuts adhere. Transfer to the prepared baking sheet and press down to flatten slightly. Repeat with the remaining dough and brush tops with lightly beaten egg whites. Bake in the oven for about 30 minutes or until it is firm to the touch.
  7. Remove from the oven, cool slightly, and lower the temperature of the oven to 325F.
  8. Take a serrated knife and diagonally slice the baked log. Return sliced biscotti to the pan and put it back in the oven to bake for another 5-10 minutes. Cool while preparing your chocolate for dipping.
  9. Melt dark and white chocolate separately. Dip one end of the cookie in the melted white chocolate, shake to drip off excess chocolate, and carefully place on lined trays. When firm, dip the other end into melted dark chocolate. Cool completely before storing in a glass cookie jar.
Add A Comment

Leave a reply

Your email address will not be published.