Creamsicle Biscotti

Orange Creamsicle Biscotti

Not a morning person? Well now you can make it better by having dessert for breakfast! Orange Creamsicle Biscotti is the perfect sunny pick me up to give you a sweet start to your day.

Orange Creamsicle Biscotti

Where Does An Italian Cookie Go To Dance?

The Biscotheque.

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Today, peeps, we’re makin’ biscotti! Orange Creamsicle biscotti to be exact! The recipe was given to me by a friend of mine and contributor to this site Erin Bardwell. She’s made some pretty awesome stuff on this blog before. Check out her Thai-Style Deviled Eggs and her Salted Cardamom Pie. She’s also a photographer and you can check out her work here. If you’re in Seattle and would like to connect with her she’s got info on her site.

Nice! But Biscotti, How Do I?

Good question! Let us begin the cooking of the biscotti! If you haven’t had biscotti before, it’s a hard Italian cookie that’s usually served with espresso. The great thing is since they are inherently hard, they will keep for a long time, so you can make a batch and keep it for up to two weeks (In an airtight container of course).

So, first things first, measure out all your ingredients. Be organized! Baking is always messy. Make sure your eggs and butter are at room temp, as well. Now put the flour, baking powder, and salt in a medium bowl and whisk to combine. Next, cream the butter in a Kitchen Aid stand mixer.

What Does It Mean To Cream Butter?

Basically you process the butter until it breaks down in bits. Then you add sugar. The sugar then cuts the butter and allows for air pockets to get in and makes the butter nice and fluffy. This leads to nice and fluffy baked goods! got it? So cream the butter on low (speed 2) until fluffy, which should be 2-3 minutes.

Next add each egg, one at a time, incorporating each until adding the next one. Add the juice, zest, and vanilla. Add the white chocolate chips and mix until combined. Spoon the batter onto a large piece of cling wrap. Wrap it up into a ball, seal it, and refrigerate for at least an hour. This step makes the dough easier to handle.

When you’re ready to bake, preheat an oven to 350ºF, line two separate baking sheets with parchment paper, and set your racks to the center positions. Dust a clean surface with flour and place the dough on it. Cut the dough in half, and roll each half into a 1-inch thick log. Each log should be about 12-18 inches.

Now, biscotti dough is super sticky and you may have some left some weird bumps on the biscotti while you were trying to work it. To fix it and make it a bit prettier, wet your hands and smooth out the bumps.

Pop each pan in the oven and bake until the edges start to brown (about 35 minutes). When they’re ready, let them sit in the pans until they’re cool enough to handle. Transfer each loaf to a cutting board and cut ½ inch thick slices on the diagonal. Put the slices back on the baking sheets, flat side down, and cook to crisp them up (7-8 minutes on each side).

Now the hard part! We’re gonna make royal icing to frost these bad boys. Royal icing requires that we…

Fuck that! I Want To Eat Some Cookies Now!

Alright, we’re gonna use Betty Crocker Cookie Icing! So, wait till the biscotti are completely cool and frost in stripes like I did in the picture!

MMM COOKIE! COOKIE! COOKIE!

Currently Jamming To

Erin suggested this. I’m quickly becoming a fan.

Update:

It is with great sadness to share that after many severe bouts with depression, anxiety, and bipolar disorder, Erin took her own life on 12/12/2016. I hope that in leaving this recipe up it will show the world what a brilliant baker she was.

This is a quote from her sister remembering her only days after her passing.

“Erin wanted to do everything. She wanted to bake pies for the homeless during holidays. She wanted to teach therapeutic writing classes and be a peer counselor. She wanted to document the lives of the forgotten women living within the walls of silent sexual abuse. She wanted to teach children photography in third-world countries. She wanted to save animals and be a voice for whatever being didn’t have one. Tragically, now Erin has lost her voice as well.”

We think she would have loved it if you donated to one of these causes she believed in under her name “Erin Elizabeth Bardwell”:

This recipe requires a little something special. Here’s a list of what you will need:

Orange Creamsicle Biscotti
Biscotti that taste just like Creamsicles
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Prep Time
1 hr 10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
1 hr 10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 3 1/2 Cups Flour
  2. 1 Teaspoon Baking Powder
  3. 1/2 Teaspoon Salt
  4. 3 Eggs, Room Temperature
  5. 1 Stick Room Temperature Butter
  6. 1 Cup Sugar
  7. 1 Tablespoon Vanilla Extract
  8. Zest And Juice Of One Medium Navel Orange
  9. 1 cup White chocolate chips
  10. Royal Icing (or White Betty Crocker Cookie Icing)
Make the Dough
  1. Combine flour, baking powder and salt in a medium bowl and set aside.
  2. Cream the butter and sugar in a kitchen aid mixer until fluffy (about 2 or 3 mins).
  3. Add eggs one at a time, incorporating each one before adding the next.
  4. Add juice and zest and vanilla extract. Slowly and gently add flour mix to the wet stuff until just incorporated.
  5. Add white chocolate chips and stir for 30 seconds.
  6. Line a flat surface with cling wrap. Using a silicone spatula, pour the dough onto the cling wrap and gather it up into a ball. Refrigerate for up to an hour.
For The Biscotti
  1. Preheat oven to 350ºF and line two baking sheets with parchment paper.
  2. Dust a flat clean surface with flour and place the dough ball on it. Cut the ball in half and roll each half out until it's 1-inch thick. It should be 12-18 inches long. Place the rolls on the cookie sheets.
  3. Put in the oven and bake until just starting to brown at the edges, about 30-35 minutes. Let cool for a 10 minutes on the baking sheets. While the biscotti logs are still warm, cut each log into 1/2-inch wide slices on the diagonal.
  4. Place the slices back on the baking sheets. Bake for 7 to 8 minutes on each side to crisp them up.
  5. Once cooled, either make royal icing or just use Betty Crocker cookie icing and top in stripes.
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12 comments on “Orange Creamsicle Biscotti

  1. September 21, 2015 at 11:18 am

    I LOVE your site and what a great recipe! My husband and I enjoy biscotti every morning on the porch with our coffee. This is a must try recipe!

  2. September 21, 2015 at 12:15 pm

    Biscotti are the best!! I just love to dip them in my coffee! What a fun flavor combo!

    • September 21, 2015 at 12:20 pm

      Lora! They are so good dipped in coffee! Try it. I dare ya! 😛

  3. September 21, 2015 at 3:09 pm

    Laughing at your joke, drooling over your biscotti!

  4. September 21, 2015 at 9:20 pm

    I totally want to take your biscotti dancing with me 😉

  5. September 21, 2015 at 9:52 pm

    Alright, you’ve inspired me. I need to make some biscotti. Crossing my fingers that I’m able to smooth out all my “weird bumps.” LOL

  6. September 22, 2015 at 4:13 am

    This biscotti looks so good. I can’t wait to make a batch of this and have it with my coffee! Yummy!

  7. September 22, 2015 at 9:08 am

    Your posts always have me smiling, Matt. I’ll have to remember that joke the next time I make biscotti! These look so good and would be perfect with my coffee this morning.

  8. September 22, 2015 at 8:43 pm

    This looks amazing. I am in love with the flavor profile.

  9. September 22, 2015 at 8:52 pm

    The biscotheque! Bahaha!

  10. December 20, 2015 at 12:09 am

    These Biscotti are now resting in the fridge. but I was expecting a more moist dough as you say to pour the dough. I was only able to get 3 cups of the flour incorporated and it’s a very stiff bread like ball. We’ll see how they turn out as I’m forming them, I may add some heavy cream to loosen up the dough if needed.

    • December 20, 2015 at 2:22 pm

      Well that’s interesting. My dough was SUPER moist probably because I made it in August in New Jersey when the weather was hot and humid. I’m not to sure about your current climate conditions but since it is now December you must be experiencing a much dryer climate. Did the cream work out? I’d say add more water because cream might make it too dense.

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