Chocolate Orange Biscotti
Infused with the zesty brightness of orange and the indulgent richness of cocoa, these Chocolate Orange Biscotti are the ultimate crunchy treat for coffee and tea lovers. This easy-to-follow recipe combines fragrant orange zest, a splash of orange juice, and semi-sweet chocolate chips for a perfectly balanced flavor profile. With a crisp texture achieved through double baking, these Italian-inspired biscuits are elevated further with the option of chopped nuts for added crunch. Perfect as a snack or dessert, these biscotti are a sophisticated addition to any cookie platter and make an irresistible homemade gift. Ready in under an hour, they’re a foolproof recipe for chocolate and citrus enthusiasts alike!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 150 grams Granulated sugar
- 1 tablespoon Zested orange peel (from 1 medium orange)
- 2 pieces Large eggs
- 2 tablespoons Orange juice
- 1 teaspoon Vanilla extract
- 100 grams Semi-sweet chocolate chips
- 50 grams Chopped almonds or hazelnuts (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and well combined.
Add the eggs, orange juice, and vanilla extract to the sugar mixture. Whisk until smooth and fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until a dough begins to form. Avoid overmixing.
Fold in the chocolate chips and chopped nuts, if using, until evenly distributed throughout the dough.
On a lightly floured surface, divide the dough into two equal portions. Shape each portion into a log approximately 25cm (10 inches) long and 5cm (2 inches) wide.
Place the dough logs on the prepared baking sheet, leaving enough space between them. Flatten slightly with your hands to even out the tops.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and slightly cracked on top.
Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 150°C (300°F).
Transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, cut them diagonally into 1.5cm (1/2 inch) thick slices.
Arrange the slices cut side down on the baking sheet. Bake for an additional 12-15 minutes, flipping halfway through, until the biscotti are dry and crisp.
Remove from the oven and let the biscotti cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 444.9 g | 162% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 209.5 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1290 mg | 27% | |
*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.
