Dark Chocolate Orange Biscotti

Dark Chocolate Orange Biscotti

Dark Chocolate Orange Biscotti

posted on December 8, 2017 35 comments »

We’re here. The 10th and final recipe in 2017’s cookie palooza!!! You’d think I’d be tired of writing about cookies after 6 years of blogging, 5 years of cookie paloozas, and an entire book about cookies. But when there’s millions of cookies and a million more customizations to each cookie… how can one ever get bored? The world is not your oyster. The world is your cookie.

Closing out our 5th annual cookie palooza with biscotti!

I never used to like biscotti. It reminded me of teeth-breaking cardboard.

Cardboard sticks.

But all the cool kids seem to love biscotti and I felt like maybe I could recreate it at home and customize it to how I like. Then I could be cool too? Boom! That worked. (Still not very cool though.) Not all biscotti are created equal and there is no one perfect way to make it, but I found my favorite. And it’s unlike any biscotti I’ve ever tasted before. Crunchy without breaking your teeth, crumbly in all the best ways, melts in your mouth, and super flavorful with a brown-sugar base. This, my friends, is my best base recipe for biscotti.

From this base recipe, I’ve done almonds & chocolate, mocha & hazelnut, and my favorite: white chocolate pistachio & cranberries. Maybe you prefer biscotti plain? Just add a sprinkle of cinnamon. To be honest, this biscotti tastes incredible with as much stuff or as little stuff as you want. But I like the stuff. And today we’re adding walnuts, lots of zippy orange zest, and plenty of dark chocolate.

So you get an idea of how the process works, here’s a video:

The general layout of biscotti making:

make biscotti dough

divide in half

flatten into two slabs



bake a little longer

Let’s start with the biscotti dough. Traditionally, the only wet ingredient in biscotti is egg, but I like to add a little butter and oil for a more flavorful and rich cookie. The butter is worked into the dough the same way I add it to scones, pie crust, and biscuits. Cold and cut into the dry ingredients. What’s the point? This method ensures that the butter doesn’t melt in the dough prior to baking. Instead, the cold butter will melt in the oven. This helps create pockets of crumbly flakes.

You only need 1 Tablespoon of oil, but it really does make a difference. Less teeth-breaky. What else? I sweeten the biscotti with brown sugar and add just enough baking powder for a little lift. Today’s goodies are cinnamon + orange zest + fresh OJ + walnuts, so add those too.

Divide the biscotti dough in half, then shape into 2 long slabs. Brush with an egg wash. Why an egg wash? To make the tops super shiny and delightfully crisp. Bake the slabs on separate baking sheets so they have enough breathing room. You can just bake both sheets in the oven at once.

Bake Twice!

Now here’s what makes biscotti so unique. It’s baked twice! After the slabs bake for about 25 minutes, cut into slices, then bake the cookies for 8 minutes on each side. That’s a total oven time of 40-45 minutes. Sounds like that length of time would dry out a cookie, no? That’s why we add butter and a smidge of oil. Our biscotti will be crunchy, but the fat guarantees it won’t taste dry.

A generous dunk into dark chocolate finishes things off in the fanciest way possible. By the way, this type of chocolate dunk is the best type of chocolate dunk. I used to only dip one end of the biscotti into chocolate, but that’s clearly wrong.

Each bite should be a chocolate bite!!

If you like biscotti (cool kid!) and you’re intimidated to try it at home or if you don’t like biscotti because you, too, think it tastes like cardboard sticks… I encourage you to try my biscotti recipe. You don’t need to chill the dough, no need for a rolling pin, no mixer required, and no cookie cutters involved!

And this concludes my 5th annual cookie palooza. I feel our cookie sheets and mixers deserve a major break after this, but we all know that won’t happen. Happy baking!!

See all cookie palooza recipes.

Dark Chocolate Orange Biscotti

Yield: 18 cookies

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 25 minutes

Print Recipe


  • 1 cup (200g) packed light or dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • 3/4 cup (95g) chopped walnuts
  • 3 large eggs
  • 2 Tablespoons (30ml) fresh orange juice
  • 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
Read the whole recipe on Sallys Baking Addiction