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!
Orange Rose Biscotti with Citrus Nutella Drizzle
- 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
- 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”.
- 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!