Name: Dark Chocolate Orange Biscotti Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
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; 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; 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed; 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; Additional orange zest (optional, for garnish)

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Introduction

These dark chocolate orange biscotti offer a delightful combination of bright citrus and rich chocolate with a satisfying crunch. Perfect for dipping into your morning coffee or as a sweet afternoon treat, they are easy to make and beautifully elegant.

Several biscotti are scattered on a dark blue textured surface replaced by a white marbled texture, each showing two layers: a golden brown baked cookie base that looks crunchy and slightly rough in texture, and a thick outer layer of dark chocolate coating that covers half or more of each biscotti's length, shiny and smooth with small orange zest bits sprinkled on top. The biscotti vary in shape, some long and rectangular, others with curved edges. photo taken with an iphone --ar 4:5 --v 7

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 tablespoons)
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

Step 1: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
Step 2: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, and orange zest until combined. Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture is crumbly. Stir in the chopped walnuts. In a separate medium bowl, whisk the eggs, orange juice, oil, and vanilla extract. Pour the wet ingredients into the dry mixture and gently stir until just moistened.
Step 3: Turn the dough out onto a lightly floured surface. Using floured hands, knead lightly about 8-10 times until soft and slightly sticky. If the dough is too sticky, knead in 1-2 more tablespoons of flour. Divide the dough in two and shape each half into an 8×4-inch long rectangle about 1/2 inch thick on the prepared baking sheets. Brush the tops and sides with the egg wash.
Step 4: Bake for 25-26 minutes until lightly browned on top and sides. Remove from the oven and let cool for 10 minutes. Once cool enough to handle, slice each slab into 1-inch thick pieces. Arrange the slices cut sides upright, spaced about 1/4 inch apart on the baking sheets. Return to the oven and bake for 8 minutes on one side, then flip and bake for another 8 minutes until edges are hard and centers slightly soft. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Step 5: Melt the chopped chocolate in a double boiler or microwave in 15-second intervals, stirring between each, until smooth. Dip each biscotti partially in the melted chocolate and place back on the baking sheets. Optionally, sprinkle with additional orange zest. Let the chocolate set in the refrigerator or at room temperature.
Step 6: Enjoy your biscotti! Store leftovers covered at room temperature or in the refrigerator for 1-2 weeks.

Tips & Variations

For a nut-free version, omit walnuts or substitute with chopped dried cranberries for a fruity twist.
Use blood orange zest and juice for a more vibrant color and flavor.
Try dipping only half of each biscotti in chocolate for a less sweet option.
Store biscotti in an airtight container to keep them crunchy longer.

Storage

Keep your biscotti fresh by storing them in an airtight container at room temperature or in the refrigerator. They will stay crisp and delicious for up to 1-2 weeks. If refrigerated, allow them to come to room temperature before serving for the best texture. Biscotti also freeze well—wrap tightly and thaw at room temperature when ready to enjoy.

How to Serve

The image shows a close-up of a cookie bar with two clear layers: the bottom layer is a thick, crumbly golden brown oat base with a slightly grainy texture, and the top layer is a smooth, dark brown chocolate coating that covers the cookie partially unevenly, with a few small bits of orange zest sprinkled on top. One cookie bar is whole, while another is broken to reveal the oat texture inside. These bars are placed on a white plate with a smooth surface, sitting on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make biscotti without nuts?

Yes, you can simply omit the walnuts or replace them with other add-ins like dried fruit or chocolate chips to suit your preference.

How do I keep biscotti crunchy?

Properly baking the biscotti twice and storing them in an airtight container helps maintain their crunch. Avoid storing them in humid environments to prevent them from becoming soft.