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Chocolate orange biscotti use one of my favorite holiday treats to add a rich flavor to each bite of these twice baked cookies. We’re keeping these biscotti fairly simple so that the chocolate citrus flavor combo can shine through.

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Every Christmas, I look forward to getting a chocolate orange, but with so many other sweets over the holidays, that yummy chocolate orb sometimes gets forgotten. Gasp! Instead of letting that sweet languish in my pantry, I decided to do something different.

Chocolate and orange is a classic flavor duo. The bright citrus wakes up the bittersweet chocolate and pulls out those fruity notes. It’s a combo that you’ll find over and over again in the world of desserts.

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Chocolate Orange Biscotti

I used my basic biscotti dough as the starting point. But this time, the only inclusion I used was an entire chocolate orange chopped up into chunks. The irregular shape of the orange made for a wide variety of pieces, which I loved!

You could totes leave it like this and start baking, or you could add even more pizazz. I threw in just a splash of fiori di Sicilia. This extract has an insanely delicious orange flavor with floral and vanilla notes. Likewise, you could use orange extract or fresh orange zest. You do you.

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Top Tips for Biscotti

Use bowl scrapers to shape the dough into a log. Wearing gloves can help minimize the mess too. Or skip the gloves and lightly coat your hands in canola oil.
Make sure the biscotti loaf is FULLY baked after the first go in the oven. If the center feels soft, pop it back in until completely cooked through. It should be a light golden brown.
Let the loaf cool completely before slicing for the best texture.
Prevent the sliced biscotti from burning by insulating the bottoms with a silicone mat and adding a second baking tray.
Store cooled biscotti layered between wax paper in an airtight container on the counter for 1- 2 weeks

Dip, Dunk, Eat

I fully support you making whatever tweaks you want in these recipes. However, there is one rule for biscotti and I will take no notes. Dip that twice baked cookie into a hot beverage of your choice.

If I ever catch you eating biscotti dry, there will be an intervention. Anywho, I love dipping my chocolate orange biscotti into milk tea, the bolder the better. But coffee is another obvious winner. What’s your top pick?

Related Reading: S’mores Biscotti

Enjoy!

When you dip your chocolate orange biscotti into a hot mug of yumminess, the chocolate chunks go all gooey and the crisp cookie becomes melt in your mouth tender. It is one of the best treats you can indulge in, especially during the chilly holiday season.

I hope you enjoyed this recipe for chocolate orange biscotti. If you’re vibin’ with my energy, you should consider subscribing to my YouTube channel. There are plenty of helpful tutorials, tips, and recipe videos over there. Thanks for stopping by!

Chocolate Orange Biscotti

Crisp biscotti loaded with chopped up chocolate orange chunks and a dash of fiori di Sicilia.

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Course Dessert

Cuisine American

Keyword almond, Biscotti, Brunch, Chocolate, Cookies, Holiday, orange

Prep Time 30

Cook Time 1 10

Cooling Time 3

Total Time 4 40

Servings 14 biscotti

Calories 228kcal

Author Colleen

Ingredients

150 g cake flour
90 g almond flour
1 tsp baking powder
1/4 tsp salt
2 eggs room temperature
160 g sugar
1/2 tsp fiori di Sicilia
80 g unsalted butter melted
150 g chocolate orange chopped

Instructions

Sift the cake flour, almond flour, baking powder, and salt into a bowl and whisk to combine.
In a large bowl, beat eggs and sugar with a hand mixer on a medium speed until it has at least doubled in size, about 3 minutes. Beat in the fiori di Sicilia. Add the melted butter and stir to combine.
Add the dry ingredients and gently fold until just about combined. Add the chopped chocolate orange to the bowl and fold gently to combine. Cover the bowl and chill until cold, about 1- 3 hours.
About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat.
Turn the biscotti dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
Bake the log for 30 - 40 minutes, or until light golden brown. The biscotti is completely baked when the top springs back and a skewer comes out clean. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack. Cool completely, at least an hour or two.
When the log is cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
To store, place in an air tight container on the counter for up to 2 weeks. Serve with your favorite hot beverage.

Notes

Depending on how I slice the biscotti, I usually end up with 14- 16 cookies (including the rounded ends).
Instead of fiori di Sicilia, try orange extract or some fresh orange zest.

Chocolate Orange Biscotti

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