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Orange Rose Biscotti with Citrus Nutella Drizzle

Biscotti reminds of the milk rusk I’d watch my mom dunk into her chaya (tea) in the afternoons. It always looked like her moment to relax with the simplest things in hand. This Orange Rose Biscotti with Citrus Nutella drizzled on top is an ode to that sentiment. Simple sweet, light and floral, with a touch of indulgence from the citrus Nutella, this little treat is one of my favorite ways to get a comforting bite in.

There are many ways to make biscotti. I’ve actually shared another version on the blog before (check out my Zesty Mango Almond Biscotti recipe). I like making biscotti for all sorts of occasions. Like, if we have guests come over, wrapping them up in cute boxes for birthday gifts, or just to keep around the house any time I make my giant cup of chaya. One of my favorite ways to roll the biscotti dough is even more narrow than I’ve described in the recipe. I’ll roll the dough so it’s wider and about 3″ tall. This way, I can bake and cut mini biscotti. Bite-size anything is always better (because you get to eat more!)

As always, if you have any questions about my recipes, cooking tips, or anything reach out to me on Instagram @thefamiliarkitchen and please tag me if you decide to make this!

Biscotti

Biscotti

Biscotti

Orange Rose Biscotti with Citrus Nutella Drizzle

Prep Time1 hr
Cook Time1 hr 20 mins
Resting Time1 hr
Total Time3 hrs 20 mins
Course: Snack
Cuisine: Indian, Italian
Keyword: baked goods, biscotti, tea snacks
Author: The Familiar Kitchen

Ingredients

Biscotti

  • Unsalted Butter, 1 stick, room temperature
  • Sugar, 3/4 cup
  • Salt, 1/2 tsp
  • Eggs, 2
  • Vanilla Paste (or Extract), 1 tbsp
  • Orange Extract, 1/2 tbsp
  • Rose Essence, 1/4 tsp
  • Baking Powder, 1 tsp
  • AP Flour, 2 cups
  • Orange Zest, 2 tbsp, finely chopped

Orange Chocolate Drizzle

  • Nutella, 1/2 cup
  • Orange Extract, 1 tsp

Instructions

The dough.

  • In a large mixing bowl, use a hand mixer to cream the butter, sugar, and salt. Once it is smooth, add in the eggs and the vanilla, orange, and rose flavors. Whisk this again until it is smooth. In a separate bowl, whisk together the flour and baking powder. Add the orange zest and flour to the egg mixture a 1/2 cup at a time to control the consistency and use a silicone spatula to combine the mixture to form a dough. You want the dough to be slightly sticky, not dry like bread dough. Form a ball with the dough (used extra flour to dust if it’s too sticky to work with) and wrap it in plastic.
    Let this rest in the refrigerator for about an hour or overnight.

Rolling it out. 

  • After the dough has rested in the refrigerator, take the dough out of the plastic wrap and drop it on a dusted surface to begin shaping it into a 1” thick rectangle. It should roughly be about 10”x5”.

Baking it. 

  • Transfer the dough to a baking sheet and bake at 320 F for 40 minutes. After about 40 minutes (or until the biscotti has turned lightly golden), remove it from the oven and let it cool down completely. *Don’t rush and cut while it’s still warm or it will break! Once cool, cut the biscotti into a little less than 1” wide slices and then place back onto the baking tray to cook at 280 F for another 40 minutes. Let these cool on a wire rack.

Orange chocolate drizzle.

  • In a bowl, combine the Nutella and orange extract. Spoon this mixture into a small plastic bag. Push the chocolate to a corner of a bag and cut the slightest amount off the tip of the bag to make a small hole for the chocolate to come out of. Drizzle this in a zigzag motion over the biscotti. *The Nutella is soft so when you plate this, do not stack it. That’s it!

Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger. Growing up as a second-generation Indian-American, I got the chance to experience the best of both food worlds, oftentimes on one plate! On one hand I had Kerala staples like appam and chicken curry. On the other I had chicken and waffles. If there’s one thing that has helped me understand my identity and express both ends of my cultural upbringing, it’s most definitely food. I have a firm belief there is literally magic in the cooking process. That’s why most nights you’ll find me in the kitchen. I’m there always testing and creating new recipes that stem from my wild imagination. And I’m there searching for the familiar memories of my childhood. I started The Familiar Kitchen to not only help myself find this magic, but for those seeking a way to find their own magic. Join me on my adventures through cooking classic Kerala-inspired dishes, some of my Southern favorites, and all the recipes in between.

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