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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 197.4
  • Total Fat: 9.5 g
  • Cholesterol: 32.7 mg
  • Sodium: 102.3 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.9 g

View full nutritional breakdown of Chocolate Dipped Orange Biscotti (@ 5WW pts.) calories by ingredient
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Chocolate Dipped Orange Biscotti (@ 5WW pts.)

Submitted by: MEDICI1206

Introduction

Orange flavored biscotti, delicious with coffee! This recipe makes a double batch (one never seems to be enough for my husbands care packages!), which makes about 30 cookies. WW points is based on using semisweet baking chocolate to coat. I usually use Candiquik milk chocolate, but less than teaspoon per svg. (Just enough to color the cookie!) Orange flavored biscotti, delicious with coffee! This recipe makes a double batch (one never seems to be enough for my husbands care packages!), which makes about 30 cookies. WW points is based on using semisweet baking chocolate to coat. I usually use Candiquik milk chocolate, but less than teaspoon per svg. (Just enough to color the cookie!)
Number of Servings: 30

Ingredients

    1 1/3 c. sugar
    1 c. vegetable oil
    2 tbsp grated orange peel
    2 tsp orange extract/flavoring
    3 tsp vanilla extract (*for more orangey flavor, reverse amts)
    4 eggs
    5c. all purpose flour
    2 tsp. baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    4 oz. semisweet baking chocolate (may sub. Candiquick)

Directions

Makes @ 30 1" wide biscotti
1) Heat oven to 350F
2) Big Bowl-- (Wet ) mix together: sugar, oil, orange peel,
both extracts, and eggs.
3) Medium Bowl--(Dry) mix together flour, baking powder,
baking soda, and salt.
4) While stirring (or using mixer) slowly add the contents of
the medium bowl into the large.
5) Lay parchment paper on 2 large cookie sheets, lightly
flour the paper
6) Divide the dough (knead it well!) into 2 equal amounts
7) Knead and shape each loaf on the floured parchment
Each loaf will be @ 10x4inches, pat the tops smooth
8) Bake 30 mins (toothpick comes out clean)
9) Remove from oven; carefully cut (I use a pastry cutter, but
a large bread knife works) the loafs into about 15 biscotti
bars. Each cookie should be about 4 (or 5) inches long
by 1 inch wide.
Cool cut loaves on their sheets, about 15 mins.
10) Place all biscotti on thier sides (on cookie sheets), bake @ 7 mins, flip, bake additional 8 mins.
11) All biscotti should be lightly tanned,and crisp/firm. Cool
on wire racks.
12) Melt chocolate, spread a bit on one side of each biscotti!
Allow chocolate to harden/ set before setting these
cookies in a pretty jar! :)

Number of Servings: 30

Recipe submitted by SparkPeople user MEDICI1206.






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