Dark Chocolate Orange Biscotti Recipe

Introduction

These Dark Chocolate Orange Biscotti combine the bright, zesty flavor of fresh orange with rich, bittersweet chocolate and crunchy walnuts. Perfect for dunking in your morning coffee or sharing with friends, these twice-baked cookies are both elegant and easy to make.

Ingredients

• 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more for work surface and hands
• 1 cup (200g) packed light or dark brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Zest from 1 orange (about 2 scant Tbsp)
• 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
• 3/4 cup (95g) chopped walnuts
• 3 large eggs
• 2 Tablespoons (30ml) fresh orange juice
• 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
• 1 teaspoon pure vanilla extract
• Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or water
• Two 4 ounce (226g) semi-sweet or bittersweet chocolate bars, coarsely chopped

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, and orange zest until combined. Using a pastry cutter or two forks, cut in the cold cubed butter until the mixture becomes crumbly. Stir in the chopped walnuts and set aside.
3. Step 3: In a medium bowl, whisk the eggs, fresh orange juice, oil, and vanilla extract together. Pour this wet mixture into the flour and butter mixture, gently mixing until everything is just barely moistened.
4. Step 4: Turn the dough out onto a lightly floured surface. Using floured hands, knead it lightly about 8 to 10 times until soft and slightly sticky. If too sticky, knead in 1–2 more tablespoons of flour. Divide the dough in two and form each half into an 8×4-inch rectangle about 1/2 inch thick. Place each rectangle onto the prepared baking sheets and brush the tops and sides lightly with the egg wash.
5. Step 5: Bake the biscotti slabs for 25 to 26 minutes, until lightly browned on top and sides. Remove from the oven but keep the oven on. Let cool for 10 minutes, then cut each slab into 1-inch thick slices. Arrange the slices cut side up, about 1/4 inch apart, on the baking sheets.
6. Step 6: Return the slices to the oven and bake for 8 minutes. Flip each biscotti and bake an additional 8 minutes. They should be slightly soft in the center with crisp edges. Remove from oven and cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
7. Step 7: Melt the chopped chocolate gently using a double boiler or microwave in 15-second increments, stirring after each until smooth. Dip each cooled biscotti halfway into the melted chocolate and place back on the baking sheets. Optionally, sprinkle with extra orange zest. Allow chocolate to set at room temperature or in the refrigerator.

Tips & Variations

• For a nut-free version, omit the walnuts and add an extra 1/4 cup of chopped chocolate or dried fruit.
• Use blood orange zest and juice for a more intense citrus flavor.
• Try dipping just one end in chocolate for a lighter coating and a pretty presentation.

Storage

Store biscotti in an airtight container at room temperature or in the refrigerator for up to 1–2 weeks. They keep well due to their dry texture. If you prefer them crisp, reheat briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze biscotti?

Yes, biscotti freeze well. Place them in an airtight container or freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.

What makes biscotti crunchy?

The twice-baking process removes moisture, creating a crunchy texture perfect for dunking in coffee or tea.

Dark Chocolate Orange Biscotti Recipe

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★★★★★

4.6 from 105 reviews

• Author: lilan
• Total Time: 1 hour 5 minutes
• Yield: Approximately 24 biscotti cookies 1x

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Description

A delightful recipe for Dark Chocolate Orange Biscotti combining the zesty brightness of fresh orange with the rich bitterness of dark chocolate. This twice-baked Italian cookie is crunchy, nutty with walnuts, and perfectly sweetened with brown sugar and aromatic cinnamon. Finished by dipping in melted semi-sweet chocolate, it’s an elegant treat perfect for coffee or tea time.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more for work surface and hands
• 1 cup (200g) packed light or dark brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Zest from 1 orange (about 2 scant Tbsp)
• 3/4 cup (95g) chopped walnuts

Wet Ingredients

• 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
• 3 large eggs
• 2 Tablespoons (30ml) fresh orange juice
• 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
• 1 teaspoon pure vanilla extract

Egg Wash

• 1 large egg beaten with 1 Tablespoon (15ml) milk or water

Chocolate Coating

• Two 4 ounce (226g) semi-sweet or bittersweet chocolate bars, coarsely chopped

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and set them aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, and orange zest until thoroughly combined. Using a pastry cutter or two forks, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped walnuts and set aside.
3. Combine Wet Ingredients: In a medium bowl, whisk the eggs, fresh orange juice, oil, and vanilla extract until fully blended. Pour this wet mixture into the dry mixture and gently stir until everything is just moistened, careful not to overmix.
4. Knead and Shape Dough: Turn the dough out onto a lightly floured surface. Using floured hands, knead lightly about 8-10 times until the dough becomes soft and slightly sticky. If it’s too sticky to handle, sprinkle 1-2 more tablespoons of flour as needed. Divide the dough into two equal portions and place each on a prepared baking sheet. Shape each half into an 8 by 4-inch rectangle about 1/2 inch thick. Lightly brush the tops and sides with the prepared egg wash.
5. First Bake: Bake in the preheated oven for 25-26 minutes, or until the biscotti slabs are lightly browned on top and edges. Remove from oven but leave oven on, and allow biscotti slabs to cool on the baking sheets for about 10 minutes so they firm up for slicing.
6. Slice and Arrange: Once cool enough to handle, slice each slab into 1-inch thick slices. Arrange the slices cut sides upright on the baking sheets about 1/4 inch apart to allow airflow during second bake.
7. Second Bake: Return the slices to the oven and bake for 8 minutes on one side. Carefully flip each biscotti over and bake another 8 minutes on the other side. The biscotti will be slightly soft in the center but crisp on edges after this double baking.
8. Cool: Remove the biscotti from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. The biscotti will harden as they cool to a crunchy texture.
9. Melt Chocolate: Melt the chopped semi-sweet or bittersweet chocolate in a double boiler or microwave-safe bowl. If using a microwave, melt in 15 second increments, stirring each time until smooth and fully melted.
10. Dip Biscotti: Dip each cooled biscotti halfway or fully into the melted chocolate, then place back on the baking sheets. Optionally, sprinkle with additional orange zest for garnish. Allow the chocolate to set at room temperature or refrigerate until firm.
11. Storage: Store the biscotti covered at room temperature or in the refrigerator. They will keep fresh for 1-2 weeks.

Notes

• For best texture, do not overmix the dough; just combine wet and dry ingredients until moistened.
• Cold butter cut into the flour mixture is essential for the right crumbly texture before adding wet ingredients.
• Kneading is minimal to avoid developing gluten, which can make biscotti tough.
• Ensure biscotti slices are spaced slightly apart during the second bake for even crisping.
• If preferred, substitute walnuts with other nuts like almonds or pecans for a different flavor profile.
• Use freshly grated orange zest for the most vibrant citrus flavor.
• Chocolate choice affects flavor: bittersweet chocolate adds more depth, while semi-sweet tends to be sweeter.
• Biscuits will firm up to crunchy texture as they cool after baking.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: biscotti, dark chocolate, orange zest, Italian cookies, twice-baked cookies, walnut biscotti, chocolate dipped biscotti