Orange Coffee Biscotti
PREHEAT oven to 350°F. Line a large baking sheet with Reynolds Kitchens® Unbleached Parchment Paper; set aside.
WHISK together flour, baking powder and salt; set aside.
BEAT the sugar, butter and grated orange peel on medium speed until light and fluffy, about 2 to 3 minutes. Add the eggs, orange juice and vanilla. Continue mixing on low speed until combined. Scrape down the sides of the mixer bowl, then gradually add the flour mixture and continue mixing until a stiff dough has formed. Add the ground espresso and mix to incorporate.
DIVIDE the dough in half and shape each piece into a log, roughly 10 inches long by 2 inches wide. Transfer to prepared baking sheet and bake for 25 to 30 minutes or until golden.
REMOVE from oven and let cool for 20 minutes. Transfer to a cutting board and cut 1-inch slices on the diagonal. Return cut slices, face down, to baking sheet and bake for an additional 12–15 minutes, flipping each cookie halfway through baking.
PLACE a large sheet of parchment paper on your work surface. Break the chocolate into small pieces and melt using a double boiler, or in the microwave on low power, stirring every 30 seconds until melted.
DIP each piece of biscotti into chocolate then transfer to a parchment-lined baking sheet. Sprinkle on coffee grounds and orange zest before chocolate sets. Once chocolate is set, store in an airtight container at room temperature.