Bacon Choc Chip Biscotti

 
Yep, we're having a bit of a biscotti brouhaha... this time it's the intriguing:

Bacon Chocolate Chip Biscotti

5 strips bacon
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup dark chocolate chips
2+ cups chocolate for dipping

Cook bacon in microwave according to your preferred method (you can also fry it, but that's messier, so why bother?).  Chop or crumble crispy bacon into small pieces.  Set aside.

Whisk flour, baking powder, and salt in medium bowl.  In large bowl or stand mixer, beat butter and sugar until light and fluffy, two or three minutes.  Add eggs one at a time and beat to combine.  Add flour mixture and beat until blended.  Stir in bacon and chocolate chips.  Gather dough in ball and divide in half.  Wrap each half in plastic and refrigerate until firm, 20 to 30 minutes (dough will still be sticky).

Line baking sheet with parchment paper.   Preheat oven to 350ºF.  On floured surface, roll each piece of dough out into a 12 to 14-inch log.  Transfer logs to baking sheet spacing them 3-4 inches apart. Bake until light golden and dry to the touch, about 30 minutes.

Remove baking sheet from oven.  Reduce oven temperature to 300ºF.  Allow logs to cool for 15 minutes.  Transfer logs to cutting board.  Using serrated knife, slice logs on diagonal into 1/2-inch thick slices.  Return slices to baking sheet, standing upright, and bake until dry and golden, 20 to 30 minutes.  Slide biscotti on parchment to a wire rack to cool completely.

Melt dipping chocolate in a wide, shallow bowl, heating in microwave 30 seconds at a time, stirring between, until melted.  Dip bottoms of cooled biscotti into chocolate, allowing excess to drip back into bowl.  Allow to set on wax paper.

You can't really SEE the bacon, but it's in there, and gives a nice slightly smoky complexity that underscores the richness of the chocolate.  In other words: YUM.

Recipe from here.

Orange Pistachio Choc Chip Biscotti

....or whatever you want to call it.  Pistachio orange choc chip.  Chocpistachiochiporange.  I like that better.

Orange Pistachio Chocolate Chip Biscotti

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 eggs
1 tablespoon Grand Marnier or other orange liqueur
1 teaspoon orange extract [optional]
6 tablespoons butter, melted
1 cup dark chocolate chips
3/4 cup chopped pistachios
2 tablespoons orange zest
1 1/2 cups dark chocolate (chips or chopped - for melting/dipping)

Heat oven to 325F.  In a large bowl, whisk together flour, sugar, salt, and baking powder.  Add eggs, orange zest, liqueur and extract (if using) and stir well.  Add melted butter and stir until combined.  Stir in chocolate chips and pistachios.  Use your hands to mix if needed (it'll be sticky).

Turn dough onto lightly floured surface.  Divide dough into three equal portions.  Shape each portion into a 14" log.  Place logs on a baking sheet lined with parchment or Silpat, 3" apart.  Flatten logs slightly until about 1 1/4" wide.

Bake for 30 minutes or until firm and light brown.  Remove from oven and place baking sheet on wire rack; cool for 15 minutes.

Transfer logs to cutting board.  Using a sharp serrated knife, cut each roll on the diagonal in 1/2" slices.  Place slices cut side down back onto lined baking sheet.  Bake for 15-20 minutes or until crisp, golden brown.  Transfer to wire rack and cool completely.

Put chocolate for dipping into a microwave-safe bowl and heat in minute increments at half power, stirring between each time, until melted.  Dip each biscotti into melted chocolate, allowing excess to drip back into the bowl.  Place dipped biscotti on wax paper (choc side down) and allow to set.