Dark Chocolate Orange Biscotti is perfect to dip in your favorite hot drink for breakfast or sweet treat. Great for gifting. Try them today!
Biscotti Cookies are the perfect tasty treat for dunking in coffee at breakfast, a sweet afternoon snack, or Christmas add on for a holiday gift basket. For another one of my tasty favorites, try my Cherry Almond Biscotti or my Oreo Dipped Biscotti.
Sabrina’s Dark Chocolate Orange Biscotti Recipe
Biscotti is the classic Italian cookie recipe that was made for dipping! Instead of the chewy texture you’ll find in most cookies, they have a crumbly, dry consistency that is perfect for soaking up dark coffee or Hot Chocolate. And best of all, because they aren’t overly sweet, you won’t feel guilty for having cookies for breakfast.
Recipe Card
Ingredients
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3 large eggs
- 1 tablespoon orange zest
- 3 1/4 cups flour
- 1 tablespoon baking powder
- 10 ounces dark chocolate chips
Instructions
- Preheat oven to 375 degrees and line two baking sheets with parchment paper
- In a large mixing bowl whisk together oil, sugar, eggs, and orange zest.
- Add in the flour and baking powder, whisking until just combined.
- Divide the dough into two pieces and roll into logs almost as long as the baking sheets.
- Place the dough on the baking sheets and roll to about ½ inch thick, about 4 inches across.
- Bake for 20-22 minutes or until golden brown.
- Using a pizza cutter, cut the log into 1/2" slices.
- Turn the cookies to show the cut side up and bake it an additional 8-10 minutes until the tops are slightly golden brown.
- When cookies have cooled, melt the chocolate chips in a medium microwave-safe bowl.
- Cook in 30-second increments, stirring in between each until smooth.
- Dip the cookies, cut side down about ¼ inch deep, and let chocolate drip off, scraping some of the chocolate off the bottom against the bowl if necessary (if the chocolate is too thick, this is an easy way to thin out the layer).
- Place dipped side down on the parchment paper.
- Let dry for 20 minutes before storing.
Nutrition
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Sabrina Tips
Line your baking sheets with parchment paper or silpat mats. Do not skip the parchment paper, even if your pans are non-stick because you need a barrier between the hot pan and the dough to keep your cookies from burning during. Foil will get hot and is not a good substitute.
Table of contents
About This Recipe
Even though Biscotti is technically a cookie, they have less sugar and less fat, so you don’t have to feel at all guilty for enjoying them with your morning cup of coffee. Of course, this biscotti recipe has a bit more sweetness than original versions. It’s still far less sugary than a cookie, just sweet enough to double as a dessert without being too indulgent for a sweet breakfast on the go.
Ingredients
- Dough: Biscotti start with simple basic dough recipe made with vegetable oil, white sugar, eggs, flour, and baking powder. Once combined, the dough is going to be slightly sticky, so keep a little more flour for your hands and your work surface to make shaping it easy.
- Oil: While traditional biscotti were made without oil or butter, most modern recipes will include it. was made without oil. This recipe uses vegetable oil because it adds a little flavor but doesn’t make them too moist.
- Orange: For the delicious, bright citrus flavor, you use 1 tablespoon of fresh orange zest. Normally with orange baked goods you would also add orange juice but these cookies are meant to be crispy so you don’t want to add any extra liquid.
- Chocolate: For the chocolate coating, you can use dark chocolate chips or melting disks. The dark, slightly bitter chocolate taste is a classic pairing for fresh orange flavor and it adds just the right amount of sweetness to these cookies.
Pairing Suggestions
This delicious cookie is perfect to enjoy for breakfast or a sweet treat at the end of the day. Warm up with a cup of Hot Chocolate during the colder time of year. Or you can enjoy during the warmer months with an Iced Coffee. Dip the biscotti in either drink and enjoy this guilt free!
How to Store
- Serve: You want to make sure the cookies are cooled completely before dipping in the chocolate or it won’t set properly. Also, allow chocolate to set and harden before storing and serving.
- Store: You can keep the biscotti at room temperature for up to 1 month. Just transfer the cookies to an airtight container to keep them fresh.
- Freeze: To freeze the biscotti, lay them in a single layer on a parchment-lined baking sheet. Place them in the freezer for about an hour. Once they’ve hardened, you can transfer the Italian biscuits to a freezer bag or another airtight container to keep frozen for up to 3 months.
Ideas to Serve
Biscotti are great for gifting during the holidays too! They last a long time so you don’t have to worry about them going stale before they get to your friends and family! Put together an orange chocolate themed basket with Chocolate Orange Truffles, Dark Chocolate Orange Fudge, and Orange Dark Chocolate Shortbread.
Frequent Questions
Making biscotti with a bit of oil gives them more of a melt-in-your-mouth consistency without losing their crispness. We’ve used vegetable oil in this recipe, but you can also make a biscotti cookie recipe with unsalted butter or olive oil.
To keep your Biscotti Cookies from burning, you don’t want to bake them directly on the baking sheet, even if it’s nonstick. Instead line your baking sheet with parchment paper to act as a barrier between the hot pan and the cookies.
The key to making perfectly crisp Orange Biscotti is to bake the crumbly dough twice. The first time, bake the dough while it’s still formed into logs. Then take them out, and use a sharp knife to slice them diagonally before returning them to the oven. The two baking times give the cookies their crisp, crunchy texture.
Biscotti is an Italian cookie whose name comes from the Latin word “biscoctus,” that translates to “twice-cooked”, which is how you prepare them. They are made by baking in large flat dough logs until they are browned. Then they are sliced into long individual cookies that are flipped on their sides and baked a second time to make them crunchy and dry. As they cool, these long cookies get extra crisp and are perfect for soaking up strong coffee and espresso. While classic biscotti is not very sweet and only lightly flavored, it’s popular to sweeten them up by coating them partially in chocolate, and adding fruity flavors to them.
Variations
- Mocha: To add some coffee flavor to the biscotti cookies, you can mix 2 tablespoons of espresso powder into the biscotti dough. The coffee flavor would also taste excellent with a teaspoon of vanilla or almond extract. Grind up chocolate covered espresso beans then sprinkle over the chocolate before it sets.
- Gluten-free: If you’re baking for anyone with gluten intolerance, you’ll need to use a substitute for the all-purpose flour. Almond flour, coconut flour, or a gluten-free flour blend will work with these cookies without any adjustments.
- Chocolate: Make these even more chocolatey by adding ½ cup mini chocolate chips to the dough. You want to use mini chocolate chips so they distribute better and don’t overwhelm the thinner cookies.
- Mix-ins: There are plenty of mix-ins that would go great with the dark chocolate and orange flavor like cranberries, pistachios, or chopped almonds. You can also swap the orange zest with lemon zest for a more tart citrus flavor.
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Photos Used In Previous Posts
Hi, I can’t wait to make these with my 3 yr old grandson, he loves biscotti. Can these be made with whole wheat flour?
Yes, you can. Enjoy!