Orange Chocolate Biscotti
2/3 cup brown sugar
2 tablespoons ground flax
1/4 cup canola oil
1/2 cup freshly squeezed orange juice
1 1/2 teaspoon baking powder
1 cup all-purpose flour
1/2 cup cocoa
1/3 cup diced candied orange peel
Preheat oven to 350 F. Whisk sugar, ground flax, oil, and orange juice until well blended. In a separate bowl, mix baking powder, flour, cocoa and orange peel. Fold dry ingredients into wet until just mixed. Scope unto baking sheet and, using damp hands, form into a log. Bake for 30 minutes. The surface of the biscotti should be cracked. Remove from oven and let cool. Slice. Bake for an additional 15 minutes. Enjoy!
Candied Orange Peel: Peel three or four oranges, trying to keep the peel in large pieces. Cover with cold water, and bring to a boil. Boil for 20 minutes or until peels are tender. The pith begins to look slightly opaque when the peels have boiled long enough. Drain, reserving 1/2 cup of the cooking water. Use a paring knife, to cut off the white pith. You should be able to take the majority of the pith off in one piece. Cut the peel into strips. Boil 3/4 cup sugar, with reserved cooking liquid and 1 cup of water until the mixture begins to thicken. Add peel and boil another five minutes. Drain and coat the strips in granulated sugar.