These biscotti combine the flavors of dark chocolate and orange for a Christmas treat you will want to enjoy with a hot cup of coffee or hot cocoa all winter long!
Do you remember those chocolate orange balls? The ones that are shaped like an orange, and even come apart in segments, and have just the tiniest hint of orange flavor? I think I used to see them most around the holidays, though I’m not sure what that has to do with the holidays? But nonetheless, the flavor combination while it may seem strange is really quite tasty. And it’s no secret that I like fruit and chocolate combos.
So, naturally when I was toying around with ideas to make a fun biscotti cookie for Christmas, my mind somehow found its way to dark chocolate and orange. Bingo!
The cookie is crunchy and tastes of deep, dark chocolate and a slight hint of orange, dipped in melted semi-sweet chocolate and garnished with orange zest for an extra pop of orange flavor. Whether or not you remember the chocolate orange ball, you will love this Dark Chocolate Orange Biscotti, and want to eat it over and over again!
What do you need to make Dark Chocolate Orange Biscotti?
All-purpose flour
Dark cocoa powder
Baking soda
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Orange extract
Orange zest
Semi-sweet chocolate chips
How to make Dark Chocolate Orange Biscotti:
Full printable recipe below!
Step 1
Preheat the oven to 350 degrees Fahrenheit (with rack in center) and line a large baking sheet with parchment paper.
Step 2
In a larget bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside.
Step 3
In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugar together for 2-3 minutes, or until the butter is pale in color. Add the eggs, orange extract and zest and continue to beat for another minute or two–scraping down the bowl with a spatula to incorporate the ingredients.
Step 4
Reduce speed to low and add the dry ingredients, in batches, until well mixed and a smooth dough has formed.
Step 5
Divide dough in half, and roll each half into a 12″ log.-Place both rolls on the prepared baking sheet, with an inch or two in between for spreading, and use your hands to flatten and shape each into a 3″-4″ wide, 3/4″-1″ thick rectangle (still 12″ long)
Step 6
Sprinkle the tops with a little sugar and bake for 25 minutes, or until the logs are firm to the touch. Remove from oven (but leave it on) and allow to cool on a baking sheet for 20 minutes.
Step 7
Remove to a cutting board and use a serrated knife to cut each log into 3/4″ pieces (across the short side, so you’ll have 3″-4″ x 3/4″ pieces.)
Step 8
Place the pieces, flat back onto the baking sheet, and bake for an additional 10 minutes. Remove to a cooling rack and cool completely before dipping into chocolate.
Step 9
In a microwave safe bowl, melt the chocolate for 30 seconds, and then 15 seconds a at a time until mostly melted. Stir with a spoon until completely melted. Place chocolate in a shallow wide dish (I also melted mine in this dish to save dirtying and extra dish,etc. Mine was microwave safe – I recommend doing this if possible.)
Step 10
Dip one flat side of the biscotti into the chocolate, coating about half way, and then lay on wax paper or your cooled parchment baking sheet, chocolate side up. Sprinkle with orange zest, if desired. Repeat with remaining biscotti.
Step 11
Allow chocolate to cool and harden and then store in an airtight container for up to a week.
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 6 Tbsp unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp orange extract
- 1 tsp orange zest (plus more for garnish)
- 12 oz semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (with rack in center) and line a large baking sheet with parchment paper.
- In a larget bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugar together for 2-3 minutes, or until the butter is pale in color. Add the eggs, orange extract and zest and continue to beat for another minute or two–scraping down the bowl with a spatula to incorporate the ingredients.
- Reduce speed to low and add the dry ingredients, in batches, until well mixed and a smooth dough has formed.
- Divide dough in half, and roll each half into a 12″ log.-Place both rolls on the prepared baking sheet, with an inch or two in between for spreading, and use your hands to flatten and shape each into a 3″-4″ wide, 3/4″-1″ thick rectangle (still 12″ long)
- Sprinkle the tops with a little sugar and bake for 25 minutes, or until the logs are firm to the touch. Remove from oven (but leave it on) and allow to cool on a baking sheet for 20 minutes.
- Remove to a cutting board and use a serrated knife to cut each log into 3/4″ pieces (across the short side, so you’ll have 3″-4″ x 3/4″ pieces.)
- Place the pieces, flat back onto the baking sheet, and bake for an additional 10 minutes. Remove to a cooling rack and cool completely before dipping into chocolate.
- In a microwave safe bowl, melt the chocolate for 30 seconds, and then 15 seconds a at a time until mostly melted. Stir with a spoon until completely melted. Place chocolate in a shallow wide dish (I also melted mine in this dish to save dirtying and extra dish,etc. Mine was microwave safe – I recommend doing this if possible.)
- Dip one flat side of the biscotti into the chocolate, coating about half way, and then lay on wax paper or your cooled parchment baking sheet, chocolate side up. Sprinkle with orange zest, if desired. Repeat with remaining biscotti.
- Allow chocolate to cool and harden and then store in an airtight container for up to a week.
I LOVE biscotti but rarely make it. This chocolate and orange flavor combination sounds divine!
Chocolate and orange together always make me think of Christmas. I blame it one those chocolate oranges! These look delicious!
I love the texture of these biscotti. Firm enough to cut and bake, but still a little chewy. I flavored the last batch with peppermint extract and sprinkled with crushed candy canes. Excellent! I make this over and over.