Chocolate Dipped Orange Biscotti
Orange Chocolate Biscotti
Crunchy twice-baked biscotti scented with fresh orange zest, toasted almonds, and a smooth dark chocolate dip.
Chocolate Dipped Orange Biscotti are crisp, fragrant cookies made for dunking into coffee, espresso, or black tea. Fresh orange zest gives the dough a clean citrus aroma, while a dark chocolate coating adds just enough richness without softening the snap.
The dough is shaped into two compact logs, baked once until set, sliced while still slightly warm, and baked again until dry and lightly golden. That second bake is what gives biscotti their sturdy crunch and long keeping quality.
Toasted almonds add a gentle nuttiness and help the orange and chocolate taste balanced rather than sweet alone. Slice the logs with a serrated knife and a steady hand so the pieces stay neat and bake evenly.
Let the biscotti cool completely before dipping so the chocolate sets smoothly. Store them in an airtight tin at room temperature, where they keep their texture well for several days.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F and line a large baking sheet with parchment paper.
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2
Whisk the flour, sugar, baking powder, and salt in a large bowl until evenly combined.
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3
In a separate bowl, whisk the eggs, melted butter, orange zest, vanilla extract, and almond extract until smooth.
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4
Pour the wet mixture into the dry ingredients and stir until a firm dough forms, then fold in the toasted almonds.
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5
Divide the dough in half and shape it on the prepared baking sheet into two logs about 10 inches long, 2 1/2 inches wide, and 3/4 inch high.
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6
Bake for 25 minutes, until the logs are set, lightly golden at the edges, and just firm when touched.
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7
Cool the logs on the baking sheet for 12 minutes, then transfer them to a cutting board and slice diagonally into 1/2-inch pieces with a serrated knife.
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8
Arrange the slices cut side down on the baking sheet and bake for 12 minutes, then flip and bake 10 to 13 minutes more until dry and crisp.
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9
Cool the biscotti completely on a wire rack while melting the dark chocolate with the neutral oil until smooth.
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10
Dip one end of each biscotti into the chocolate, set on parchment, and let stand until the chocolate is firm.
Ingredients
- All-Purpose Flour:2 cups
- Granulated Sugar:3/4 cup
- Baking Powder:1 1/2 teaspoons
- Fine Sea Salt:1/4 teaspoon
- Large Eggs:2
- Unsalted Butter melted and cooled:4 tablespoons
- Fresh Orange Zest:2 tablespoons
- Vanilla Extract:1 teaspoon
- Almond Extract:1/4 teaspoon
- Toasted Almonds coarsely chopped:3/4 cup
- Dark Chocolate chopped:6 ounces
- Neutral Oil:1 teaspoon
Tips & Notes
- If the dough feels sticky, lightly dampen your hands before shaping the logs instead of adding extra flour.
- For cleaner slices, let the first-baked logs cool until warm but not cold before cutting.
- Use a chocolate between 60% and 72% cacao for a balanced bittersweet finish.
