This chocolate biscotti gives the same luxury as a chocolate brownie. It is rich and very chocolatey with a hint of orange for a zesty flavor.
Chocolate is rich, intense, and fatty. Add some fresh, fruity, and zesty tones of orange fruit to create an overall experience that is equal parts nostalgic and invigorating. It is the true magic of chocolate and orange. A perfect match from heaven that doesn't overwhelm each other.
- Semi-sweet chocolate
- Coco powder
- All-purpose flour
- Baking powder and salt
- Vanilla and orange zest
How to make biscotti
The general layout of making biscotti starts with making the dough, dividing, shaping into slabs, baking, slicing, and baking it again; that's what biscotti is all about.
Make the dough: start by melting the butter and chocolate in a double boiler. Whisk and sift all the dry ingredients in a bowl.
Beat the eggs, vanilla, and orange zest, ( either use a standing mixer with the whisk attachment or handheld electric mixer) adding the sugar gradually until light and pale.
Add the melted chocolate, followed by the flour, and then fold the remaining chocolate chips.
Divide the dough into two equal parts. Roll and shape into a long cylinder (log). Place the log in the baking sheet, flatten a little bit, brush with egg wash, and then bake.
Slice the and then bake again until completely dry.
Hint: I always use a double boiler (A cooking utensil consisting of saucepans fitting together so that any content you put at the upper pan can be melted or heated by boiling water in the lower pan.) to melt my chocolate but a microwave can also do the trick but heat it intermittently.
Storage: this biscotti will last for at least three weeks stored in an air-tight container.
The Best Orange-Chocolate Biscotti
- Stand mixer or electric hand mixer, baking sheet
- double boiler
- cookie sheet pan lined with parchment paper
- 1 ½ cup semi-sweet chocolate chips
- ½ cup butter
- ¼ cup cocoa powder
- 2 ¼ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs, room temperature
- 3 tablespoon orange zest
- 1 teaspoon vanilla
- 1 cup sugar
- 1 1 egg, lightly whisked for egg wash
- In a double boiler, melt the ¾ cup chocolate chips and butter stirring until smooth. Remove from the heat to cool.
- Preheat the oven to 325F.
- Whisk and sift the cocoa powder, flour, baking powder, and salt in a medium mixing bowl.
- In a standing mixer fitted with the paddle attachment, beat the eggs, vanilla and orange zest adding the sugar slowly at medium speed until thick and pale.
- Reduce the speed to low and slowly incorporate the melted chocolate and butter. Slowly add the flour mixture just to combine. Using a spatula, fold in the remaining chocolate chips.
- Lightly flour the working countertop and transfer the dough. Divide into two and roll into 15-inch logs. Transfer into the prepared baking sheet and lightly flatten with your fingertips. Lightly brush the log with egg wash.
- Bake for 35 minutes or just until firm at the center. Remove the pan from the oven and then let it cool for 15 minutes.
- Lower the oven temperature to 300F.
- Carefully transfer the logs into the large chopping board and slice the logs into ½" thickness. Arrange the sliced cookies cut side down back into the baking sheet and bake for 20 minutes or until the cookies are dry. Cool completely and store in the airtight container.