1 tablespoon fresh orange juice (from the same orange)
½ teaspoon pure vanilla extract
2 large eggs
1 cup mini chocolate chips
Instructions
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silpat baking liner.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, combine the softened butter, sugar and salt. Add the zest from the orange and then squeeze one half of the orange into the bowl (about 1 tablespoon fresh juice). Using a handheld mixer, or stand mixer, beat the ingredients together until combined and fluffy. Add the vanilla and beat to combine. Then add the eggs, one at a time, and beat until combined after each egg.
Add in the flour mixture and beat until the dough is just blended. Then fold in the mini chocolate chips with a spatula.
Scoop the dough out and place it on the diagonal onto the prepared baking sheet (see pictures above). Use your hands to flatten and shape the dough into a loaf that is 3 to 4 inches wide by 13 to 14 inches long. Bake the loaf until it is a light golden color, about 30-35 minutes at 350 degrees. Let the loaf cool on the baking sheet for 30 minutes.
After 30 minutes, move the loaf carefully to a cutting board. Using a serrated knife, slice the loaf on the diagonal into individual cookies that are about ½ to ¾ inch wide. Place the biscotti cut-side down on your baking sheet. Bake the cookies for an additional 15 minutes at 350 degrees, or until they are lightly golden. Transfer the cookies to a cooling rack to cool completely.
Notes
The biscotti can be stored in an airtight container for up to a week. You can also wrap them in foil and store them in a freezer bag for up to 3 weeks in the freezer (according to the Holiday Biscotti recipe from Giada).
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/orange-chocolate-chip-biscotti/