Come sunshine or rain, we’re definitely going through a cold spell and therefore stocking up on loads of vitamin C…in the form of orange fruit. I spotted tacle (I have no idea where the accent goes – tahCLEH? TAHcleh?) in the produce aisle and discovered that it’s a hybrid cross between a Monreal clementine and a Tarocco orange. Cultivated in southern Italy, the flesh is very juicy, sweet, and has no seeds.
It’s the twelfth day in on the reverse Advent calendar cookie project and with no italian cookie yet in sight 😮 this is as good a time as any for the old standby – biscotti. They keep well in an airtight container, don’t need to be frozen, and are just the thing to dip into coffee, hot milk, or dessert wine.
3 cups all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
3/4 tsp. baking powder
1/4 cup unsweetened cocoa powder
3/4 cup mini chocolate chips
3 large eggs, beaten
grated zest of 1 orange (or 1 tsp. orange water)
juice of half an orange
Preheat oven to 350°F. Combine the first 6 ingredients in a large bowl. Make a well in the center and add the beaten eggs, orange zest, and orange juice. Using your hands, mix and work the dough until thoroughly combined. The mixture will be sticky.
With wet hands, divide dough equally into thirds and shape each into a log (about 2 inches wide) onto a cookie sheet lined with baking parchment. Bake for 20 to 25 minutes until firm; remove from oven and lower the heat to 200°F.
When the logs are cool enough to handle, slice into 1/2-inch sections on the diagonal and lay cut-side up on cookie sheet. Return to oven and bake until dry and firm, turning over once during the process.