Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Chocolate Tangerine Anise Biscotti

Chocolate Tangerine Anise Biscotti

Get Ready

Servings: Makes About 2 dozen cookies

Prep Time: 30 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

This recipe, submitted by reader Lois Federico, won honorable mention in the 2016 Hannaford "fresh" Holiday Cookie Contest.
8 Tbsp. Hannaford Unsalted Sweet Cream Butter, softened
3/4 cup Hannaford Granulated Sugar
1 tsp. anise extract
1 tsp. orange brandy
2 Hannaford Large Eggs
2 cups Hannaford All-Purpose Flour
1 1/2 tsp. Hannaford Baking Powder
1/4 tsp. Hannaford Iodized Salt
1/2 cup chopped semi-sweet chocolate
1/4 cup grated tangerine zest (loosely packed, from 2 tangerines)

directions:

1. Heat oven to 375 degrees. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add anise extract and orange brandy and continue to beat until incorporated.
2. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add flour mixture to wet ingredients and mix until just combined. Using your hands or a stiff rubber spatula, fold in chocolate and tangerine zest.
3. Divide dough in half and transfer to a parchment-lined baking sheet. With lightly floured hands, shape each half into a log about 2 1/2" wide and 3/4" tall. Bake until dough is firm, 15 to 20 minutes. Let cool 10 minutes.
4. Using a serrated knife, cut logs crosswise into 1/2"-thick slices and arrange, cut side down, on two parchment-lined baking sheets. Bake until biscotti are crisp and golden, flipping over halfway through, 15 to 20 minutes.
Source: Hannaford Fresh Magazine, November - December 2016

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
8 Tbsp. Hannaford Unsalted Sweet Cream Butter, softened  
3/4 cup Hannaford Granulated Sugar  
1 tsp. anise extract  
1 tsp. orange brandy  
2 Hannaford Large Eggs  
2 cups Hannaford All-Purpose Flour  
1 1/2 tsp. Hannaford Baking Powder  
1/4 tsp. Hannaford Iodized Salt  
1/2 cup chopped semi-sweet chocolate  
1/4 cup grated tangerine zest (loosely packed, from 2 tangerines)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 2 dozen cookies
Base Nutrients
Calories 110 kcal (5%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 3 g (15%)
Cholesterol 25 mg (8%)
Sodium 25 mg (1%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 0 g (0%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading