Snow Park Bakery’s Hazelnut Chocolate Orange Biscotti

Today’s 5 star secret recipe comes from Snow Park Bakery in Park City, Utah. Their in-house pastry chefs prepare edible delicacies like velvety cakes, flakey pies, creamy cheesecakes, chewy cookies and much more. One of the delicious creations is the hazelnut chocolate orange biscotti that goes great with a hot cup of coffee.


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Snow Park Bakery’s Hazelnut Chocolate Orange Biscotti
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1 ¾ cups plus 3 scant tablespoons (8 ounces) flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon instant espresso powder
About 3 tablespoons (5/8 ounce) dark cocoa powder
About ¼ cup plus 2 ½ tablespoons (1 ounce) Dutch process cocoa powder
½ cup (one stick) butter, room temperature
½ cup plus 1 tablespoon (3½ ounces) brown sugar
½ cup (3½ ounces) sugar, plus extra for sprinkling
3 extra large eggs, divided
1 teaspoon vanilla extract
¼ teaspoon almond extract
2¾ ounces candied orange peel, chopped to ¼-inch pieces, about 1/3 cup
6 ounces bittersweet chocolate, chopped into ¼-inch pieces, about 1 cup
5 ounces hazelnuts, toasted and roughly chopped, about 1 cup

Line a baking sheet with parchment and set aside.

In a bowl, sift together the flour, baking powder and salt and set aside. In a separate bowl, whisk together the espresso powder, dark cocoa powder and Dutch process cocoa powder and set aside.

In the work bowl of a stand mixer, combine the butter, sugar and brown sugar and beat at medium-high speed until fully incorporated and light and creamy, 3 to 5 minutes. Slowly add 2 of the eggs, the vanilla and almond extract. Mix well and scrape down the sides of the bowl well. Add the espresso-cocoa powder mixture and mix and scrape well. Add the flour mixture and mix and scrape until no white streaks are present. Add the candied orange peel, chocolate and hazelnuts to form a dough.

Turn the dough onto the prepared baking sheet and form the dough into a half cylinder log about 12 inches long, 3 3/4 inches wide at the base and 1 1/2 inches tall.

Freeze the log overnight.

Heat the oven to 325 degrees.

Separate the remaining egg, whisk the white and brush it onto the frozen log (reserve the yolk for another use). Sprinkle sugar on top of the log and bake until slightly firm in the center, taking care not to overbake as the dough is dark so color is not a good indicator, about 1 hour.

Cool completely, about 2 hours.

Cut the log crosswise into 3/4” thick slices. Place each slice on its side and bake until firm to the touch, taking care not to overbake, about 30 minutes.

Makes 16.

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Source: LA Times

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