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Dark Chocolate Orange Biscotti Recipe

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★★★★★

4.4 from 147 reviews

These Dark Chocolate Orange Biscotti offer a delightful balance of bright citrus and rich chocolate flavors. Crispy and crunchy, they’re perfect for dunking in coffee or tea and make a wonderful homemade gift or treat. With walnuts adding a pleasant crunch and a hint of cinnamon for warmth, this biscotti recipe is an irresistible combination of flavors and textures.

Ingredients

Scale

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

  • 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

For Finishing

  • 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)

Instructions

  1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier. Set aside for later use.
  2. Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, and orange zest until evenly combined. Using a pastry cutter or two forks, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the chopped walnuts to distribute them evenly. Set this mixture aside.
  3. Combine Wet Ingredients and Form Dough: In a medium bowl, whisk the eggs, fresh orange juice, oil, and vanilla extract until smooth. Pour this wet mixture into the flour and butter mixture, gently mixing just until the dough is barely moist and combined. Avoid overmixing to keep the biscotti tender.
  4. Knead and Shape Dough: Turn the dough out onto a lightly floured surface. With floured hands, knead the dough lightly about 8-10 times until it’s soft and slightly sticky. If the dough feels too sticky, knead in 1-2 more tablespoons of flour. Divide the dough into two equal parts. Shape each portion into an 8×4 inch long rectangle about 1/2 inch thick on the prepared baking sheets. Lightly brush the top and sides of each slab with the egg wash to enhance browning.
  5. First Bake: Bake the biscotti slabs in the preheated oven for 25-26 minutes, or until the tops and edges turn a light golden brown. Remove from the oven but keep the oven on. Let the slabs cool on the baking sheets for 10 minutes until they are cool enough to handle.
  6. Slice and Arrange for Second Bake: Using a sharp knife, carefully cut each slab into 1-inch thick slices. Stand the slices upright on the baking sheets, spaced about 1/4 inch apart, allowing air to circulate and help achieve the signature biscotti crunch.
  7. Second Bake for Crispiness: Return the baking sheets to the oven and bake the biscotti for 8 minutes on one side. Then flip each biscotti over and bake for another 8 minutes. The centers will remain slightly soft right out of the oven, but they will harden as they cool, developing the classic biscotti crunch.
  8. Cool Before Chocolate Dipping: Remove the biscotti from the oven and let them cool for 5 minutes on the baking sheets. Transfer them to a wire rack to cool completely, which helps them firm up properly before dipping into chocolate.
  9. Melt Chocolate and Dip Biscotti: Melt the chopped chocolate using a double boiler or microwave in 15-second increments, stirring between intervals until smooth and fully melted. Dip each biscotti halfway or as desired into the melted chocolate, then place back onto the baking sheets. Optionally, sprinkle with additional orange zest for extra flavor and visual appeal.
  10. Set Chocolate and Store: Allow the chocolate to set by chilling the dipped biscotti in the refrigerator or letting them rest at room temperature until firm. Store the biscotti covered at room temperature or in the refrigerator for 1-2 weeks to maintain freshness.

Notes

  • Make sure to measure flour properly by spooning it into the measuring cup and leveling off for accurate results.
  • If dough is too sticky after initial kneading, add flour gradually until manageable but avoid over-flouring to keep biscotti tender.
  • Use parchment paper or silicone baking mats to prevent sticking and promote easy cleanup.
  • Chocolate dipping is optional but adds a rich, decadent touch—feel free to skip or substitute with white chocolate if preferred.
  • Biscotti become crunchier as they cool, so allow full cooling before storage or serving.
  • Store biscotti in an airtight container to keep them fresh and crispy longer.
  • For nut-free version, omit walnuts or replace with other mix-ins like dried cranberries or chocolate chips.

Keywords: biscotti, dark chocolate biscotti, orange biscotti, walnut biscotti, homemade biscotti, Italian cookies, crunchy cookies, chocolate dipped biscotti

Find it online: https://kitchenbyclara.com/dark-chocolate-orange-biscotti-recipe/