Chocolate and orange biscotti

1/4 cup  butter, room temperature
1 cup  sugar
2 eggs
Juice and zest of one orange
1 tsp. vanilla extract
1 tsp. almond extract
2 1/2 cups flour
1 tsp. baking powder
1/4 tsp salt
3/4 cup mini chocolate chips

Preheat oven to 350 degrees F. Grease and flour a cookie sheet. 

Beat together butter and sugar for about 2 minutes. Slowly add in the eggs, mixing well in between. Then add in the orange juice and zest, and the extracts.  While mixing, add in the  salt, baking powder and flour, Then by hand stir in the chocolate chips. 

Divide dough in half, and shape each half into long logs. Place them on the baking sheet a few inches apart. 

If you want the biscotti for dipping in coffee or cocoa (crisp enough to hold up when dunking in a drink), cook for 45-50, if you want them crispy but soft enough to eat on their own, cook for 35-40 minutes. Then remove and let cool until you can touch them. 

Use a serrated knife to cut the logs into slices like bread. The softer cookies may still be a little doughy on the inside. Then place them back on the pan and bake for 10 minutes, then flip them over and cook for another 10 minutes. 

Let them cool until you can touch them while making the topping.

Ganache topping
1 cup chocolate chips-chopped fine
2 Tbsp. sugar (optional)
1/4 cup cream

Heat the cream and sugar together until just before boiling, then pour over the chocolate chips and mix until smooth. 

Dip the tops of the biscotti in the ganache and place chocolate side up on a cookie rack to dry.