Turn your coffee or tea into a sweet snack occasion with these Bourbon Orange Biscotti. Loaded with chopped almonds, orange zest, a splash of bourbon, and drizzled with white chocolate, these crispy cookies are perfect for dunking.
Course cookies, Dessert
Cuisine American
Keyword biscotti, bourbon, cookie, orange, white chocolate
Begin by preheating your oven to 325 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla, bourbon, and orange zest. Beat until incorporated. (Mixture may look separated. This is okay.)
At low speed, add the flour mixture in three batches. Once combined, stir in the chopped almonds.
With floured hands (the dough will be sticky), form the dough into a 14-inch long log. Place the log in the center of the prepared baking sheet. Gently press the top to shape the log into a 3/4-inch thick rectangle. (It will be about 4 inches wide.)
Bake for 25 minutes, rotating the baking sheet halfway through. Remove from the oven and let rest for 15 minutes.
After the log has begun to cool but is still warm, use a serrated knife to slice 3/4-inch wide cookies.
Place the cookies, standing upright (not on the cut sides), onto a baking sheet. Bake for 15 to 20 minutes. Remove from the oven and cool on a wire rack.
While the cookies cool, melt the white chocolate and vegetable shortening in a microwave-safe bowl.
Microwave in 30-second intervals stirring between until the chocolate is melted and smooth. Transfer the melted white chocolate to a piping bag or plastic baggie. Then cut off the tip.
Arrange the biscotti cut side up on a piece of wax paper. Drizzle the melted white chocolate mixture over the biscotti.
Allow the chocolate to set completely. Then pack and store in an airtight container.