Chocolate Marmalade Biscotti
Elevate your biscotti game with this decadent Chocolate Marmalade Biscotti recipe, packed with bold flavors and a satisfying crunch. Combining the richness of unsweetened cocoa, semi-sweet chocolate chips, and a hint of zingy orange marmalade, these twice-baked Italian cookies strike the perfect balance of indulgent and zesty. Optional chopped almonds add an irresistible nutty texture, and a dark chocolate drizzle takes them over the top. Perfect for pairing with coffee or tea, these biscotti are crisp, chocolatey, and beautifully fragrant, making them an irresistible treat or thoughtful homemade gift. Ready in just over an hour and boasting a long shelf life, this recipe is ideal for enjoying throughout the week or wowing your guests at any gathering.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Orange marmalade
- 0.5 cup Semi-sweet chocolate chips
- 0.5 cup Chopped almonds (optional)
- 0.25 cup Melted dark chocolate (for drizzling, optional)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, beat the eggs and sugar together until light and thick, about 2-3 minutes. Mix in the vanilla extract and orange marmalade until well combined.
Gradually fold the dry ingredients into the wet ingredients until a sticky dough forms. Stir in the chocolate chips and chopped almonds (if using).
Lightly flour a clean surface and your hands. Divide the dough into two equal portions and shape each portion into a log approximately 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, spacing them apart.
Bake in the preheated oven for 25 minutes, or until the logs feel firm to the touch. Remove from the oven and let cool for 10 minutes.
Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick biscotti. Arrange the slices cut side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10-12 minutes. Flip the biscotti over and bake for another 10-12 minutes, or until crisp and dry. Remove from the oven and let cool completely on a wire rack.
If desired, drizzle the biscotti with melted dark chocolate once cooled. Let the chocolate set before serving or storing.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 541.9 g | 197% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 275.0 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 378 mg | 29% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
