Chocolate Orange Biscotti – My Recipe Reviews (2024)

Time to whip out the new and improved Joy of Cooking and get a head start on Fall baking/cooking!

Out of the thousands of recipes in this cookbook, I chose seven to start with.

And yes, I flipped through every one of the 1165 pages of this book (and there are no photos!).

There are a lot of recipes I won't try that have things like squirrel and tripe (yikes), but there are oh, so many more that I will try, like this rich Chocolate Orange Biscotti.

I love biscotti and have a couple of great recipes for different flavors of them on this site. This particular recipe is put together quickly without a ton of bowls and utensils to wash.

Speaking of washing utensils, am I the only one who just thoroughly wipes out my measuring cups with a dish towel after measuring flour or sugar in them? Yes, I wash them occasionally, but really.

The batter for Chocolate Orange Biscotti is deeply chocolate and smells wonderful before baked. The orange zest along with the chocolate aroma reminds me of those chocolate orange candies that come in a round ball, usually around Christmas. I love those!

These biscotti taste amazing. I usually bake mine a little less than called for in the recipe, as I like them less crunchy than normal biscotti with just a touch of softness.

If you're looking for a great chocolate biscotti with a hint of orange, this one is it! They're not huge cookies - they end up about 3 inches long by almost 1 inch thick.

I halved the original recipe from Joy of Cooking since I don't need 24 luscious, easy-to-pick-up-and-stuff-in-my-face cookies sitting on my counter. Simply double all of the ingredients listed in the recipe below if you want two dozen.

Now I wish I would've made two dozen of them.

Looking for more great biscotti recipes?

• Cinnamon Honey Oatmeal Biscotti (a Pinterest favorite)
• Glazed Lemon-Almond Biscotti

Chocolate Orange Biscotti

Yield: 12 cookies

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

See Also

The Best Dutch 'Stroopkoeken' Recipe

Deeply chocolate biscotti with hints of orange. Delicious.

Ingredients

• 1 ¼ C all-purpose flour
• ¼ C plus 2 tablespoon cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon instant coffee or instant espresso (optional)
• ¼ teaspoon salt
• ½ stick (4 tbsp) butter, softened
• ½ C plus 2 tablespoon sugar
• 1 teaspoon vanilla
• orange zest from ½ a medium orange
• 1 egg
• ¼ C plus 2 tablespoon chopped chocolate chips or dark chocolate

Instructions

1. Preheat the oven to 375° and line a large baking sheet with parchment paper.
2. In a medium bowl, combine the flour, cocoa powder, baking powder, instant coffee, and salt and whisk together.
3. In a stand mixer bowl with a paddle attachment, combine the butter, sugar, vanilla, orange zest, and egg and mix until creamy. Add the flour mixture to the bowl a half cupful at a time (on low) until just mixed together. Stir in the chopped chocolate.
4. Pull out about 12 inches of plastic wrap and put the dough (it will be thick) on top of it. Roll the dough into a 10 to 11" log, then unwrap it and place the dough on the prepared cookie sheet. Press down the dough gently and lightly so it spreads another ½" or so. The dough will spread a bit when baked.
5. Bake for 20 minutes, then remove the pan and let the dough cool about 5 minutes. Carefully move the loaf to a cutting board (it will still be very warm) and cut it into ½ inch slices on a slant with a serrated bread knife*.
6. Place the cookies flat on the cookie sheet and bake for 10 more minutes. Turn the cookies over (again - careful they're hot) and bake for about 5 more minutes.
7. Slide the biscotti onto a wire rack to cool completely.
8. Optional: Melt half a cup a chocolate chips and dip the ends of the biscotti in the chocolate. Sprinkle with finely chopped nuts. Cool until chocolate hardens.

Notes

Tips and Stuff:

The dough will be quite thick (which makes it easy to roll out).

If you want 24 biscotti, exactly double this recipe's ingredients as listed.

The instant coffee/espresso is optional, but adds a nice depth to the cookies.

*When cutting the biscotti, only use one downward motion cut - do not 'saw' at the cookie or it may crumble.

Next time I probably won't dip them in chocolate - they're very rich and chocolaty without it.

Nutrition Information:

Yield: 12Serving Size: 1 cookie
Amount Per Serving:Calories: 91Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 97mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 2g

Nutrition Values are Approximate