Chocolate Orange Biscotti
2-1/2 cups almonds, toasted
12 oz. high-quality chocolate chips
8 oz. unsalted butter, completely softened at room temperature
4 large eggs
1 cup packed light brown sugar
1 cup granulated sugar
2 tsp. pure vanilla extract
1/2 tsp. almond extract
2 Tb. instant espresso powder or finely ground coffee
3/4 cup high-quality Dutch-processed cocoa powder, sifted
1 cup candied orange peel
18 oz. (4 cups) unbleached all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
Mix the dough.
Position oven racks in the middle and top of the oven and heat the oven to 350°F. Toast the almonds on a baking sheet until they’re well browned, about 10 min. Let cool.
With an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until light and creamy. Add the eggs one at a time. Add the vanilla extract, almond extract, espresso powder, and cocoa powder, scraping down the sides of the bowl as needed. Add the candied orange peel, flour, baking powder, and salt. Add the almonds and chocolate chips, mixing just to combine. The dough will be stiff and a bit sticky.
Shape and bake the dough.
Line two large baking sheets with parchment. Divide the dough into six equal pieces. roll each piece into logs that are 12 to 14 inches long and 1-1/4 inches wide, working out the air pockets as you go. (If you’re working ahead, wrap the logs in plastic wrap and refrigerate them overnight). Transfer the logs to the lined baking sheets, setting the dough about 3 inches apart, patting the sides to smooth and straighten. Bake until firm in the center, about 35 min., rotating the sheets to ensure even baking. Set the sheets on racks until the logs are cool enough to handle and so the dough won’t compress when you cut it, about 20 min.
Bake the second time.
Reduce the oven to 300°F and line the baking sheets with fresh parchment, if needed. With a serrated knife, saw the strips into 1/2-inch-thick slices, cutting crosswise. Lay the slices flat on the baking sheets. Bake about 15 min., rotating the baking sheets as needed. Turn the biscotti over. Bake another 10 to 15 min., watching carefully to make sure the chocolate doesn’t burn. The centers will feel somewhat soft even when fully baked; they’ll harden as the cookies cool. Set the baking sheets on racks, letting the cookies cool and crisp completely on the sheets. If stored airtight, the biscotti will keep for about two weeks.