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Chocolate Orange Biscotti

Who doesn’t love baking (and eating) batch after batch of cookies during the holiday season? Everyone has their favorites, whether it’s spicy gingerbread men, jelly-filled thumbprints, or sugar cookies shaped to look like Santa, snowmen, and shimmering snowflakes. We particularly enjoy making these crunchy, not too sweet biscotti, perfect for having alongside a cup of coffee or cocoa, or dipping into a glass of rum-spiked eggnog or dessert wine. We know that once you try them, they’ll become a beloved part of your holiday tradition.

Chocolate Orange Biscotti
Makes 3 Dozen Cookies

2/3 cups sugar
½ cup vegetable oil
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 oz dark chocolate chips, melted

Preheat oven to 350ºF.

In a large bowl, combine sugar, oil, orange juice, orange zest, vanilla and eggs, and mix well. Sift in flour, baking powder, baking soda and salt, and mix until a dough forms. Turn dough out onto a lightly floured surface, and knead with your hands until smooth.

Divide dough into two rectangles, about 10×3 inches each, and place on an ungreased cookie sheet.

Bake about 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on a cutting board for about 15 minutes.

Cut your rectangles crosswise into individual 1/2-inch slices. Place slices cut side down on cookie sheets. Bake biscotti for 8 minutes on each side, until crisp and light brown. Immediately remove from cookie sheets and cool on a wire rack.

Once cooled, dip one side of each cookie in melted chocolate and place, chocolate side up, on waxed paper. Chill in the refrigerator until chocolate is firm.


One Comment

  1. the recipe doesn’t say how many eggs. Turned out okay with 3 eggs, although the dough was pretty wet. Overall a decent biscotti.

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