This is what was leftover after I finished making this next #sweetonoakland cookie.
Introducing The Rockridge: A Chocolate Glazed, Citrus-Infused Soft Biscotti. Like the Temescal neighborhood of Oakland, Rockridge was historically an Italian-American community. But who wants a hard, crunchy cookie, amirite? Maybe you do. But did you know biscotti actually refers to any Italian cookie (like biscuit in England). What you have in mind is probably cantuccio.
But I digress. Italian lesson aside, these cookies are only baked once, infused with triple citrus zest, and glazed in chocolate, finished off with chocolate sprinkles. Citrus zest because it's that time of year in California and chocolate covered because, duh, everything is better with chocolate on top!
Ingredients for the Biscotti:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1/2 cup granulated sugar
3 eggs at room temperature
1/2 tsp vanilla extract
1 tsp zest from each - lemon, lime, orange
3 cups all purpose flour
3/4 tsp baking powder
1/2 tsp salt
Ingredients for the Chocolate Glaze:
4 tbsp (1/2 stick) unsalted butter, melted
4 tbsp unsweetened cocoa
4-6 tbsp hot water (you might experiment here with different liquids - tea, coffee, booze!)
2 cups powdered sugar
1 tsp vanilla extract
Preheat the oven to 350 F. Cream butter and sugars until smooth. Add eggs and vanilla and mix until completely combined, then add in citrus zest. Slowly add in flour, baking powder, and salt until just combined. Lightly dust work surface with powdered sugar (yes, powdered sugar...trust me). Take a 1/4 cup scoop of dough and roll it out into a long rope about the thickness of your pinky finger. Cut the long rope into 5-inch sections. Gently fold each section in half to form a U shape, then twist, pinching ends together gently. Transfer to a Silpat or parchment-lined baking sheet, allowing about two inches between each cookie. Bake for 10-12 minutes, turning the baking sheets halfway through. Remove from the oven when the edges are just barely starting to turn golden and the cookies appear set. Cool for 5 minutes on the baking sheet, then remove to a wire rack to finish cooling completely. Once the cookies are completely cooled, mix all glaze ingredients until smooth, adding more hot water as needed for desired consistency. Dip or drizzle onto cookies and allow glaze to set, adding sprinkles before that happens, if desired. Enjoy!