Double Chocolate Orange Biscotti – An Americanized version of the classic Italian cookie full of chocolate flavor with a touch of orange. A perfect accompaniment to your morning coffee!
I know what you’re thinking – Biscotti? Those are too complicated to make at home! I could never make biscotti! Well, I’m here to tell you that you absolutely can make biscotti at home, and they’re much easier to make than you think. This Double Chocolate Orange Biscotti recipe is a great place to start!
Did you know that the word biscotti is derived from Latin words meaning “twice baked”? Yep. It’s true. And it’s completely legit because these traditionally Italian cookies are, in fact, baked twice.
So, these Double Chocolate Orange Biscotti are not straight up Italian. We are actually Americanizing these biscotti because we’re adding butter to the recipe. We Americans do love our butter, don’t we?!
Italian biscotti recipes do not include butter, making the cookies super hard! With the addition of butter, these Double Chocolate Orange Biscotti are simply crunchy rather than rock-hard. Always nice when our snacks don’t break our teeth!
This biscotti recipe is full of chocolate flavor (including mini chocolate chips!) with a subtle touch of orange. A great flavor combination that pairs wonderfully!
You’ve read this far, and I still haven’t told you how it’s possible these delicious Double Chocolate Orange Biscotti are actually easy to make. I know. I’m sorry. So, here’s your payoff for being patient.
First, mixing the dough. Super simple. Not much different than making any other regular cookie. Easy, right?
Next, you simply split the dough in two and form rectangles with the dough. Sure, the dough is a little sticky, but there’s a trick to working with the dough that I learned from King Arthur Flour (love them!). Water! Wet your hands and a bowl scraper (like this one) with water to shape the dough. If you don’t have a bowl scraper, your wet hands will work, but the scraper is nice to smooth the dough out.
Then you just pop those two rectangles into the oven and bake. Again, easy. Remove the first-baked biscotti from the oven and just let them sit on the baking sheet for a bit.
Lightly spritz the biscotti loaves with water. (Water to the rescue, again!) This softens the crust just a bit so the crust doesn’t get too crumbly when it’s cut. Spraying loaves with water – easy.
Next step – cutting the biscotti. Now, you can do this in one of two ways. You can cut straight across the loaves, resulting in shorter, but more plentiful, biscotti. Or, you can cut on an angle like I did. The diagonal cut results in longer, more elegant biscotti, but there just won’t be as many cookies. Cutting the biscotti loaves into individual cookies – easy!
One note on cutting – make sure your knife is straight up and down when you cut. You don’t want the bottom to be narrower than the top because the biscotti may fall over on the baking sheet during the second bake.
Next step – place the cut biscotti on the baking sheet and bake for the second and final time. Easy!
That’s really it. For reals. Of course, we’re doing an added step by dipping the biscotti in melted chocolate, but that’s easy, too. And, let’s face it – essential. More chocolate = better. Always.
So, while this recipe for Double Chocolate Orange Biscotti may seem long, you just read how easy each and every step is. No excuse not to make your own biscotti at home! You can do this! And once you do, you’ll never buy biscotti again. The biscotti possibilities are endless!
- 1 ¾ cups plus 2 tablespoons all-purpose flour
- ¼ cup plus 1 tablespoon natural unsweetened cocoa powder
- 1 teaspoon espresso powder optional
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon orange extract
- 1 cup semisweet mini chocolate chips
- 8 ounces semisweet chocolate
- Zest of one orange dried
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy. About 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs and mix until well-combined. Beat in the orange extract.
Add the dry ingredients and mix on low speed just until combined. Stir in the chocolate chips until well distributed.
Transfer dough to the parchment-lined baking sheet. Form the dough into a ball and then cut the dough in half.
Using wet hands and a bowl scraper, pat and smooth each dough half into a rectangle about 10” long x 2” wide. Dough should be about ¾” thick. Space on baking sheet with about 4-6” between the dough logs.
Bake for 30 minutes. Remove from oven and let cool on pan for 15 minutes. Using a spray bottle filled with room-temperature water, lightly spritz the biscotti loaves with water on the tops and sides. (This will slightly soften the crust for cutting.)
Reduce oven temperature to 325 degrees. Wait five minutes and then cut the biscotti into ½” or ¾” slices, either on the diagonal or straight across. Ensure knife is completely perpendicular to the biscotti so biscotti are uniform thickness and do not topple over on the second bake.
Set the biscotti upright on the baking sheet and bake for an additional 25 minutes. Remove from oven and transfer to a wire rack to cool completely.
Melt the chocolate in the top of a double boiler over simmering water. Stir in the orange zest.
Dip each biscotti cookie lengthwise in the chocolate and remove to a piece of wax paper or wire rack to allow chocolate to dry.
Store in an airtight container up to 2 weeks.
Orange zest must be dry, or melted chocolate will seize up from the moisture content. May also use 1 teaspoon store-bought dried orange peel.
Prep time does not include inactive time.
Biscotti prep methodology courtesy of King Arthur Flour.