Sparkling Apple Cocktail and Chocolate-Orange Biscotti Bites

Sparkling Apple Cocktail and Chocolate-Orange Biscotti Bites

Sparkling Apple Cocktail

Ingredients

1½ oz Scotch whisky
3 oz apple juice
Lemon-lime soda
Green apple slice

Directions

  1. Pour Scotch whisky into a tall glass one-quarter filled with ice. Add apple juice, top with lime-lemon soda and garnish the glass with a green apple slice.


Chocolate-Orange Biscotti Bites

Ingredients

BISCOTTI

2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
¼ tsp (1 mL) table salt
1 cup (250 mL) granulated sugar
¼ cup (60 mL) unsalted butter, softened
2 eggs
1 tbsp (15 mL) finely grated orange zest
1 tsp (5 mL) vanilla
2 tbsp (30 mL) orange juice
¾ cup (185 mL) finely chopped dark chocolate (at least 70% cocoa solids)
½ cup (125 mL) finely chopped toasted pecans

 

CHOCOLATE DRIZZLE (optional)

1/3 cup (80 mL) coarsely chopped dark chocolate (at least 70% cocoa solids)

 

Directions

  1.  For biscotti, preheat oven to 350ºF (180ºC). Line a large baking sheet with a double layer of parchment paper.
  2. In a medium bowl, whisk together flour, baking powder and salt.
  3. In a large bowl and using an electric mixer, beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Beat in orange zest and vanilla.
  4. Gradually fold in flour mixture, alternately with orange juice, until well combined. Stir in chocolate and pecans (dough will be soft).
  5. Scrape half of dough onto baking sheet. With floured hands, form into a slightly flattened log, about 15 x 1 ½ inches (38 x 4 cm). Repeat with remaining dough.
  6. Bake until golden and just beginning to crack on top, about 25 minutes. Let cool slightly, about 10 minutes. Reduce oven temperature to 325ºF (160ºC).
  7. Transfer logs to a large cutting board. With a large serrated knife, cut each log diagonally into ¾-inch (2 cm) slices, discarding end pieces. Return biscotti to baking sheet, cut sides down. Bake for 7 minutes. Flip biscotti and bake until golden, about 8 minutes. Let cool on a wire rack.
  8. If using chocolate drizzle, melt chocolate in a small bowl set over a saucepan of hot water. Stir until smooth. Let cool slightly.
  9. Set wire rack with biscotti over a sheet of parchment paper. Scrape chocolate into a small freezer bag. Snip one bottom corner from bag. Drizzle biscotti with chocolate. Let set in a cool place before serving.
 
 
Makes about 36 biscotti bites
 
 
 

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