Happy Hump Day.
Is anyone else irked that it’s humpday rather than T.G.I.Friday?
Not like the restaurant. That’s just nasty.
I’m talking like portal day to the weekend…the alternate universe where it’s socially acceptable to go about most aspects of your life in pajamas.
Bleh. It’s totally just one of those stressful weeks that progressively grow more stressful…until you reach that glorious Friday night finish line.
Ya know what I mean?
K great. I’m glad I’m not alone here.
Geeze. We’re such whiners, you and I.
My stress stems largely in part from the fact that I’ve been pretending school doesn’t exist for the past two weekends.
But it does. It really does.
Not that I think procrastination should be rewarded or anything, but in light of our humpday blues, we should totally treat ourselves to a nice cup of coffee this afternoon. We should also treat ourselves to some freshly baked biscotti to dunk in said coffee.
Our biscotti should be crunchy and delicious…it’s scientifically proven that biting on crunchy things alleviates stress. It should also be loaded up with chocolate chips, because it’s scientifically proven that chocolate makes you happy. Finally, it should be kissed with a touch of orange. Because I said so.
I feel like this is a solid plan.
Caffeine, chocolate, orange, crunch. GO.
Orange Chocolate Chip Biscotti
Adapted from Epicurious
- 2 cups plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 2 tablespoons orange juice
- 1 tablespoon grated orange peel
- 6 ounces bittersweet chocolate chips
Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then orange juice and orange peel. Add flour mixture and beat until blended. Stir in chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)