Orange White Chocolate Biscotti

by Heather on January 23, 2012

Biscotti makes me feel fancy.

Well, just using words in other languages makes me feel fancy.  You know, biscotti, paella, coq au vin.  Makes me feel like I’ve just been to Europe and back.




But here’s the thing with biscotti – it’s rarely done right in my opinion.  So many times I’ve had it and it’s been almost soggy, not crisp, and certainly didn’t taste like it had been baked twice.  But this version?  My friends, this version has a little oomph to it, a little somethin’ extra to keep that crunch and make you say mmmmmmmmm…in Italian, of course.

Dunk it in tea, coffee, or just eat as a snack.  Dip in chocolate and give it away to your friends.  Play around and make it studded with dark chocolate and orange zest – I won’t judge.


In fact I may just ask you for a piece of that kind too!


Inspired by Giada’s biscotti.

  • 1/2 cup sugar
  • 3 egg whites
  • zest from two large oranges (about 2.5-3 Tbsp)
  • 1 cup whole wheat pastry flour
  • 1/3 cup cornmeal
  • 3/4 tsp baking powder
  • 1/4 cup crushed walnuts (optional)
  • 1/2 cup white chocolate chips

Preheat your oven to 300.  In a bowl mix together the egg whites and sugar until they start to dissolve, around 4 minutes (this is a good time to zest the oranges).  Mix in the orange zest until it’s broken up and combined.  Add in the flour, cornmeal, and baking powder.  Mix until combined.  Finally add the walnuts and white chocolate chips.  Turn dough out onto a sheet pan lined with parchment or a Silpat, and using your hands mold it into a log about 3 inches wide by 12 inches long, making it as even as you can.  Bake at 300 for 30 minutes until the top is just starting to brown.  Let the log cool for about 5 minutes, then gently remove it to a cutting board.  Using a serrated knife (and some patience) cut it into 1-inch slices width-wise and place them cut side down on the baking sheet.  Bake for another 20 minutes, or until the cut sides are golden brown.  Let cool completely before eating and storing in an airtight container.

I think I like this fancy feeling!

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