Biscotti all’Arancio - Orange and Chocolate Cookies
* In a mixer fitted with a spatula beat together the butter and sugar until soft.
* Add the vanilla, orange extract, grated rind and the egg yolks. Continue mixing until forms smooth dough.
* Add the flour and mix until fully incorporated.
* Transfer the dough to a plastic wrap and place in the refrigerator for about one hour.
* Preheat oven 325 F (165 C). Remove the dough from the refrigerator and cut it in 4 pieces. Place one piece on a work board and return the rest to the fridge.
* Flatten the dough to about 3/16 (5 mm) thick.
* Cut the dough using a cookie cutter with a heart shape.
* Transfer the cookies to a pan and repeat the step with the remaining dough.
* Bake the cookies for about 20 minutes, or until light golden.
* While the cookies cool down prepare the filling and the topping.
* Place in a small saucepan the orange jam, grated orange rind, and liquor. Turn heat to medium and bring to a boil until slightly thicker.
* Place 1 teaspoon of the orange filling on half of the cookies. * Top with the remaining cookies.
* To make the chocolate topping, mix together in a saucepan the water, corn syrup, and sugar. Bring to a boil, remove from the stove, and add the diced chocolate. Stir occasionally to melt the chocolate.
* Using a whisk or a spoon drizzle the glaze over the cookies.
* Serve soon, possibly the same day they are prepared.
* Add the vanilla, orange extract, grated rind and the egg yolks. Continue mixing until forms smooth dough.
* Add the flour and mix until fully incorporated.
* Transfer the dough to a plastic wrap and place in the refrigerator for about one hour.
* Preheat oven 325 F (165 C). Remove the dough from the refrigerator and cut it in 4 pieces. Place one piece on a work board and return the rest to the fridge.
* Flatten the dough to about 3/16 (5 mm) thick.
* Cut the dough using a cookie cutter with a heart shape.
* Transfer the cookies to a pan and repeat the step with the remaining dough.
* Bake the cookies for about 20 minutes, or until light golden.
* While the cookies cool down prepare the filling and the topping.
* Place in a small saucepan the orange jam, grated orange rind, and liquor. Turn heat to medium and bring to a boil until slightly thicker.
* Place 1 teaspoon of the orange filling on half of the cookies. * Top with the remaining cookies.
* To make the chocolate topping, mix together in a saucepan the water, corn syrup, and sugar. Bring to a boil, remove from the stove, and add the diced chocolate. Stir occasionally to melt the chocolate.
* Using a whisk or a spoon drizzle the glaze over the cookies.
* Serve soon, possibly the same day they are prepared.
for the dough
* 8 oz or 2 sticks (220 gr) unsalted butter
* 3 1/2 oz (100 gr) sugar
* 1 teaspoon vanilla
* 1 teaspoon orange extract
* 1 teaspoon grated orange rind
* 2 egg yolks
* 2 1/2 cups (350 gr) cake flour, sifted
for the filling
* 5 tablespoons (100 gr) orange jam
* 1 orange rind grated and juiced
* 1 tablespoon Grand Marnier
for the chocolate topping
* 2 tablespoons water
* 2 tablespoons light corn syrup
* 2 1/2 oz (75 gr) sugar
* 3 oz (100 gr) semi-sweet chocolate, diced
* 8 oz or 2 sticks (220 gr) unsalted butter
* 3 1/2 oz (100 gr) sugar
* 1 teaspoon vanilla
* 1 teaspoon orange extract
* 1 teaspoon grated orange rind
* 2 egg yolks
* 2 1/2 cups (350 gr) cake flour, sifted
for the filling
* 5 tablespoons (100 gr) orange jam
* 1 orange rind grated and juiced
* 1 tablespoon Grand Marnier
for the chocolate topping
* 2 tablespoons water
* 2 tablespoons light corn syrup
* 2 1/2 oz (75 gr) sugar
* 3 oz (100 gr) semi-