Dark Chocolate Orange Biscotti is a perfect anytime treat. These Italian biscuits have a subtle orange flavor that pairs perfectly with the dark chocolate.
Dark Chocolate Orange Biscotti
Rounding up the last of my holiday sweets for the year, here is Dark Chocolate Orange Biscotti. These cookies are one of my favorites because they are not too sweet and because they are dipped in dark chocolate!
What is Biscotti?
The word biscotti actually means “twice baked”, which is how this cookie is made. First, the dough is shaped into a loaf and baked, then cut into thin oblong pieces and baked a second time. The shape of this Italian biscuit-style cookie is intentional because it is meant for dipping into a beverage. My husband especially loves dipping biscotti into coffee, but it’s also good in tea, hot cocoa or even milk. Since these cookies are twice baked, they become extra crispy, so they soak up whatever they are dipped into.
How to Make Biscotti
This particular recipe is adapted from a biscotti recipe I love on Epicurious. I adapted it slightly to add a subtle orange flavor, which pairs perfectly with the bittersweet chocolate. Here is how you make them:
- First, you will toast your almonds in the oven to give them a nice nutty flavor that makes these cookies extra delicious! Let them cool while you put together the next part.
- Next, in a large bowl, mix together the sugar, melted butter, and flavorings (i.e. rum, orange liqueur, vanilla and orange zest). **See my note below about subbing out the alcohol**
- Once your toasted almonds have cooled, chop them up finely and add them to the butter and sugar mixture. Add in your eggs and stir to combine.
- Then you will mix together your dry ingredients – Flour, Baking Powder and Salt and then add that to the wet mixture and stir just until it’s barely mixed. It will be pretty sticky and thick!
- Next, you need to chill your dough, covered, in the fridge for 30 minutes. Don’t skip this part, it helps with the next step. Trust me!
- Once your dough is chilled, turn it out onto a lined baking sheet. Get your hands wet (another crucial step) and mold the dough into a loaf shape on your pan.
- The first bake will happen now, just until it’s pale golden. Then remove it and let it cool for about 15 minutes
- Slice the loaf into 12 equal slices and then cut those slices in half to form the final biscotti cookie. Place these back on the baking sheet for their final bake until golden brown.
- Once they are done, let them cool thoroughly and then dip in chocolate!
Tips for Making Dark Chocolate Orange Biscotti
- If you don’t have or want to cook with alcohol, it’s not a problem. You can substitute the rum and orange liqueur for orange juice instead.
- Make sure you both chill the dough for 30 minutes and wet your hands before shaping. This dough is sticky and both will help make shaping it easier.
- When you are melting your chocolate, be careful not to cook it until completely melted or the chocolate may burn. Cook it until it’s about 75% done, then stir and it will finish melting.
- These cookies are best kept in a sealed container for 5-7 days. I actually think they get better after they sit a couple of days so feel free to make them a day or two in advance.
Dark Chocolate Orange Biscotti
- 1 cup whole almonds
- 1 cup granulated sugar
- 1 stick unsalted butter, melted
- 2 Tablespoons orange-flavored liqueur
- 2 Tablespoons dark rum
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest, approximately 1 large orange
- 3 large whole eggs
- 2 ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 16 oz bittersweet chocolate, chopped
- Preheat the oven to 350°.
- On a baking sheet, spread out whole almonds. Bake in preheated oven for 10-12 minutes until lightly browned, tossing them halfway through cooking. Remove from the oven and let cool.
- Meanwhile in a large bowl, combine sugar, melted butter, orange-flavored liqueur, rum, and vanilla extract. Stir together until ingredients are combined.
- After almonds are cooled, chop them finely and add into the bowl with the butter and sugar mixture. Add in eggs and stir to combine.
- In a separate bowl, combine flour, baking powder, and salt. Stir to combine and then add the dry ingredients to the wet ingredients. Mix until just combined. The mixture will be thick and sticky.
- Cover the bowl with the dough in plastic wrap and place in the fridge for 30 minutes to chill.
- Remove dough from the fridge and line the baking sheet used to cook the almonds with parchment paper. Turn out the chilled dough onto the prepared baking sheet. Wet your hands with water and form into a large loaf shape is approximately 8" wide by 13" long.
- Bake in preheated oven for 25-30 minutes until pale golden. Remove from the oven and allow to cool on the baking sheet for 15 minutes.
- Transfer the slightly cooled loaf to a cutting board and cut into 12 equal slices and then cut each slice in half.
- Remove parchment paper from the previously used baking sheet and place the cut slices directly onto the sheet pan, cut side down.
- Bake another 18-20 minutes until golden brown. Remove from the oven and let cool completely on a cooling rack.
- Once biscotti has completely cooled, place chocolate in a microwave-safe bowl. Microwave in 30-second increments at 50% power, stirring in between. Be careful not to microwave too long or the chocolate will burn. Only cook it until the chocolate is 75% melted and then stir it until it finishes melting.
- Dip biscotti ends into dark chocolate and then transfer to a sheet of parchment or waxed paper to dry.
I hope you all enjoyed the holiday sweets this year. Merry Christmas and happy cooking!