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The classic pairing of orange and dark chocolate is what makes these biscotti really delicious. All the essence from the orange zest really comes through and brightens up the rich chocolate flavor. Yields: 2 logs (approximately 30 slices)
3 cups packed Pereg Almond Flour
3 tablespoons Gefen Potato Starch
3 teaspoons baking powder
1/8 teaspoon salt
1/2 cup Gefen Honey
6 tablespoons freshly squeezed orange juice
3 tablespoons orange zest
1/2 cup Glicks Chocolate Chips
1/2 cup sliced almonds
1 cup powdered sugar, such as Gefen Confectioners’ Sugar
6 teaspoons orange juice
Preheat oven to 350 degrees Fahrenheit.
In the bowl of a food processor fitted with the dough attachment, mix almond flour, potato starch, baking powder, and salt. Add honey, orange juice, and orange zest and pulse until a dough forms.
Add chocolate chips and almonds and mix with a rubber spatula.
Wet hands and form two equal logs, measuring 10 inches by two inches each, on a baking sheet lined with Gefen Parchment Paper.
Bake for about 20 minutes, until lightly browned and firm to the touch. Let cool for one hour.
Reduce oven temperature to 250 degrees Fahrenheit. Once cooled, slice logs into half-inch slices on the diagonal and spread out on a baking sheet lined with parchment paper.
Bake for 11 minutes on each side. Let cool completely.
Mix icing ingredients and pipe over cooled biscotti.
Photography and Styling by Yossi and Malky Levine
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