Ingredients
Method
- Preheat oven to 325°F. Mix all dry ingredients (first 5 ingredients) together in a bowl. Using hands, break up the shortening into the dry ingredients. The shortening pieces should be no larger than pea sized.
- Whisk the eggs. Add vanilla and whisk again. Add the egg and vanilla mixture to the dry ingredients and stir to combine. Using a zesting tool, zest skin of one orange, then chop into fine pieces. (Alternatively, use a fine grater.) Stir in orange zest and chocolate chips. Mix thoroughly until it forms a dough. Break the dough into two pieces.
- Make two rectangular loaves that are 1 ½ to 2” thick on a parchment lined pan. Bake for 25 minutes.
- When finished, take biscotti loaves out of the oven and turn the oven heat down to 300°F. Let the loaves cool for 10 minutes.
- Cut loaves into 1/2” – 3/4” slices using a knife or dough cutter. You may get a cleaner cut by taking the tip of the knife or dough cutter to start the slice, then pressing straight down to finish the slice. There should be about 8 slices per loaf.
- Spread out the biscotti pieces on a pan and let cool for 15 more minutes. Then bake for another 25 minutes.
- When finished baking, carefully place biscotti on a cooling rack. Let cool completely.
- Store biscotti in a tin box or airtight container at room temperature for up to one week.
Notes
Please note that letting the biscotti cool for the proper times is important for getting a crisp biscotti.
You can also freeze paleo orange chocolate chip biscotti, then let thaw on the counter (not in the airtight container) when you are ready to eat!