Cioccolato Paradiso Italian Chocolate Paradise Biscotti

Milk chocolate chunks and toasty almonds stud these orange-scented biscotti for a delectable flavor harmony-- yum! These are one of my favorite biscotti cookies of all time. Excellent for dunking in a cup of hot coffee or espresso, or with a sweet dessert wine such as asti spumante. Enjoy! Recipe is taken from a wonderful little book of biscotti recipes by lou seibert pappas, entitled biscotti"."

Steps

Place nuts in a shallow pan and bake in a preheated 350 degree oven for 5 to 10 minutes , or until golden brown.

Let cool.

In a mixing bowl , cream butter and 1 / 2 cup sugar until light and fluffy.

Beat in egg yolks , vanilla and orange zest.

In a bowl combine the flour , baking powder and salt.

Add to the creamed mixture , mixing just until crumbly.

In a separate bowl , beat egg whites until stiff soft peaks form and beat in remaining sugar , beating until stiff but not dry.

Fold meringue into the crumbly dough , mixing until it clings together.

Cut nuts into halves or thirds and fold in along with chocolate.

Divide dough in half.

Form into two logs on a greased and floured baking sheet making them about 1 / 2 inch thick , 1 1 / 2 inches wide and 16 inches long , sppacing them at least 2 inches apart.

Bake in the middle of a preheated 325 degree f oven for 25 minutes or until set and golden brown.

Transfer from the baking sheet to a rack.

Let cool 5 minutes.

Place on .

Ingredients

almonds, butter, sugar, eggs, vanilla extract, orange, zest of, all-purpose flour, baking powder, salt, milk chocolate