Biscotti senza glutine all’arancia con gocce di cioccolato

Ingredienti

• 1 cup (2 sticks; 8 oz) butter, softened
• 3/4 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1 tsp organic vanilla extract
• 1 tbsp orange zest from 1 large orange
• 3 tsp orange juice, from zested orange
• 3-1/4 cups (390g) all-purpose flour or gluten-free flour blend
• 2 tsp baking soda
• 1/2 tsp kosher salt
• 2 cups semisweet chocolate chips or chopped chocolate
• 1-1/2 cups chopped pecans, optional

Preparazione

1. 1

   In the bowl of your stand mixer, beat...: In the bowl of your stand mixer, beat together the butter and both sugars until soft and fluffy, about 2 minutes. Add the eggs one at a time, mixing just until incorporated between each addition. Then add the vanilla, orange zest, and orange juice, and beat on low for 1 minute until combined.

2. 2

   In a bowl, whisk together the flour, baking...: In a bowl, whisk together the flour, baking soda, and salt. Gradually add and beat in the flour blend. Then fold in the chocolate chips.

3. 3

   Chill the dough, covered, in the refrigerator for...: Chill the dough, covered, in the refrigerator for at least 30 minutes – or up to 2 hours.

4. 4

   Preheat the oven to 350°F. Line two baking...: Preheat the oven to 350°F. Line two baking sheets with parchment paper or a Silpat.

5. 5

   Using a spring-loaded scoop, portion the dough into...: Using a spring-loaded scoop, portion the dough into 1-1/2 to 2 tbsp balls and place on prepared baking sheets leaving room between them to allow for spreading. For the best results, bake one sheet at a time.

6. 6

   Bake for 10 to 11 minutes or until...: Bake for 10 to 11 minutes or until golden brown around the edges but still slightly soft in the middle. Cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling completely.