"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for BISCOTTI ~ CHOCOLATE DOTTED ORANGE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 7, 2008


1/3 c. butter
2/3 c. sugar
2 tsp. baking powder
2 eggs
2 tsp. orange peel, finely shredded
1 T. orange liquor or orange juice
2 c. flour
1/2 c. miniature semisweet choc. pieces

1/2 c. semisweet or dark chocolate pieces
1/2 tsp. shortening

Preheat oven to 375.

Beat butter with an electric mixer until smooth. Add sugar and baking powder. Beat until combined. Add eggs and orange juice - continue to mix. Beat in as much of the flour as possible with the mixer. When batter becomes too stiff for the mixer, stir remaining flour by hand. Add orange peel, and chocolate chip pieces.

Place dough on greased cookie sheet and divide in half. Shape into two 9 inch loaves, each 2 -3 inches wide and 1 inch high. Bake for 25 minutes. Remove from oven and cool on cookie sheet for 1 hour. Cut into 1/2 inch slices and lay flat on ungreased cookie sheet. Bake at 325 for 8 - 10 minutes. Turn slices over and bake 8 - 10 minutes more. Cool on wire rack. Melt together semisweet chocolate pieces and shortening over low heat. Dip top edge of each biscuit into melted chocolate. Lay on wax paper for chocolate to set.




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