There’s something about the scent of chocolate and orange baking together that feels like a warm hug from the inside out. For me, a cozy afternoon spent making this chocolate orange biscotti is pure comfort food—a project that fills the kitchen with warmth and ends with a jar full of crisp, dunkable delights. I love adding this recipe to my holiday baking list each year; it’s one of those special Christmas baking ideas that feels both festive and wonderfully personal.
I adore all sorts of Christmas sweets, and while a classic peppermint biscotti is always welcome, I think these chocolate orange slices offer something a little different for your tray of holiday treats. They’ve become my go-to for unique Christmas cookies, striking a perfect balance between rich dark chocolate and sunny citrus. If you’re searching for standout Christmas dessert ideas or simply a homemade gift that feels truly thoughtful, this recipe is a joy to share. It’s a little piece of my holiday tradition, and I hope it becomes part of yours, too.
Nothing beats a great Chocolate Orange Biscotti. Whether you're a fan of Christmas Cookie or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Chocolate Orange Biscotti
- Unbeatable flavor: Dark chocolate and bright orange create a complex, addictive taste.
- Perfect texture: Firm and crunchy for dipping, yet not tooth-shatteringly hard.
- Incredibly versatile: Great for gifting, lunchboxes, or a sophisticated treat.
- Therapeutic process: A methodical, rewarding bake that fills your home with wonderful aromas.
Ingredients & Tools
- 250 g all-purpose flour
- 50 g unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 115 g unsalted butter, at room temperature
- 150 g granulated sugar
- 2 large eggs
- Zest of 1 large orange (about 2 tsp)
- 1 tsp vanilla extract
- 150 g dark chocolate chips or chopped bar
Tools: A stand mixer or electric hand mixer, two baking sheets, parchment paper, a sharp serrated knife, and a cooling rack.
Notes: The quality of your cocoa powder and the freshness of your orange zest really make a difference here. A good, dark cocoa will give you a richer color and flavor, and that bright, oily zest is where all the magic orange essence lives. Don’t skip it!
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 2.5 g |
| Fat: | 7 g |
| Carbs: | 20 g |
| Fiber: | 1.5 g |
Serves: 24 biscotti | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Room Temperature Butter is Non-Negotiable. This is the secret to a light, crumbly texture. If your butter is too cold, it won’t cream properly with the sugar, and your dough will be stiff and difficult to work with. Take it out at least an hour beforehand.
- Zest Your Orange First. Before you even juice it or do anything else, zest that orange! It’s infinitely easier to zest a whole, firm fruit. And use a fine microplane if you have one—you want little flecks of zest, not big chunks of pith, which can be bitter.
- Don’t Skimp on the Second Bake. This is what makes a biscotti a biscotti! The first bake sets the shape, but the second bake at a lower temperature is what dries them out and gives them that signature snap. They might still feel a tiny bit soft in the center when you take them out—they’ll crisp up as they cool.
- Use a Serrated Knife for Slicing. A sharp serrated knife is your best friend for getting clean, crumb-free slices through the warm log. Use a gentle sawing motion rather than pressing straight down, and you’ll get perfect, even biscotti every time.
How to Make Chocolate Orange Biscotti
Step 1: First, preheat your oven to 180°C (350°F) and line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. You’ll want to whisk this for a good 30 seconds to make sure the cocoa is fully incorporated and there are no lumps—this ensures an even chocolate flavor throughout every cookie.
Step 2: In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room-temperature butter and sugar together on medium speed. You’re looking for the mixture to become pale, fluffy, and noticeably increased in volume. This should take about 3-4 minutes. Scrape down the sides of the bowl with a spatula to make sure everything is well combined.
Step 3: Now, add the eggs one at a time, beating well after each addition until fully incorporated. Then, beat in the fresh orange zest and vanilla extract. The mixture might look a little curdled at this point—don’t panic! That’s completely normal and it will all come together once you add the dry ingredients.
Step 4: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until the flour streaks disappear and a soft dough forms. Be careful not to overmix! Finally, switch to a spatula and gently fold in the dark chocolate chips until they’re evenly distributed throughout the dough.
Step 5: Turn the dough out onto a lightly floured surface. It will be a little sticky, but that’s okay. Divide it into two equal portions. With floured hands, shape each portion into a log that’s roughly 25 cm (10 inches) long and 5-7 cm (2-3 inches) wide. Place the logs on your prepared baking sheet, leaving plenty of space between them as they will spread a little.
Step 6: Bake for 25-30 minutes, or until the tops of the logs are firm to the touch and a cake tester inserted into the center comes out clean. The logs will have spread and cracked a bit on top—this is exactly what you want! Remove the baking sheet from the oven and let the logs cool on the pan for about 15-20 minutes. Don’t let them cool completely, or they’ll be too hard to slice.
Step 7: Reduce your oven temperature to 160°C (325°F). Carefully transfer one slightly warm log to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice the log on a slight diagonal into slices about 2 cm (3/4 inch) thick. Repeat with the second log. Laying the slices cut-side down on the baking sheet.
Step 8: Bake for the second time for 8-10 minutes, then flip each biscotti over and bake for another 8-10 minutes. They should feel dry and firm. They will continue to harden as they cool, so don’t be tempted to over-bake them at this stage. Transfer the biscotti to a wire rack to cool completely. As they cool, you’ll hear them making little clicking sounds—that’s the sound of perfection, my friend.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature in an airtight container.
- Freezer: Freeze in an airtight container for up to 3 months; thaw at room temperature.
- Reviving: If they soften, re-crisp in a 300°F (150°C) oven for 5-10 minutes.
Serving Suggestions
Complementary Dishes
- A Simple Cheese Plate — The sharpness of a mature cheddar or a creamy blue cheese creates a fantastic savory contrast to the sweet, citrusy biscotti.
- Orange and Fennel Salad — A light, refreshing salad with shaved fennel and orange segments echoes the flavors in the biscotti and makes for a wonderfully balanced menu.
- Lemon Sorbet — Serving a scoop of tangy lemon sorbet with a biscotti on the side turns a simple dessert into an elegant, restaurant-worthy finale.
Drinks
- A Strong Italian Espresso — This is the classic, no-fail pairing. The intense, bitter coffee is the perfect companion for the sweet, crunchy cookie during a dunk.
- Vin Santo or a Sweet Dessert Wine — The traditional Italian way. The rich, sweet wine softens the biscotti and creates a luxurious, syrupy bite.
- Spiced Chai Tea — The warm spices in chai—cinnamon, cardamom, clove—complement the dark chocolate and orange notes beautifully for a cozy afternoon treat.
Something Sweet
- Dark Chocolate-Dipped Strawberries — Double down on the chocolate theme. The fresh, juicy berries provide a lovely textural and flavor contrast.
- Blood Orange Sorbet — For the ultimate orange experience, a vibrant, tart blood orange sorbet alongside the biscotti is a stunning and delicious combination.
- A Dollop of Mascarpone — For a truly decadent moment, serve the biscotti with a small bowl of rich, creamy mascarpone for dipping or spreading.
Top Mistakes to Avoid
- Mistake: Using cold butter. This is the number one reason for dense, tough biscotti. Cold butter won’t trap air during creaming, resulting in a cookie that’s more like a rock than a delicate, crunchy treat. I’ve messed this up before too, and the difference is night and day.
- Mistake: Slicing the logs when they are too hot or too cold. If they’re too hot, they’ll crumble and fall apart. If they’re completely cool, they’ll be too hard and you’ll end up with a crumbly mess. That 15-20 minute cooling window is absolutely crucial for clean slices.
- Mistake: Over-baking during the second bake. It’s easy to think they need to be rock-hard straight out of the oven. But remember, they continue to crisp up significantly as they cool on the rack. Over-baking now will give you biscotti that are unpleasantly hard and can taste burnt.
- Mistake: Packing them away before they are completely cool. Any residual warmth will create steam in your storage container, making your perfectly crisp biscotti soft and chewy. Patience is key—let them cool entirely on the rack before storing.
Expert Tips
- Tip: Toast your nuts. If you decide to add almonds or hazelnuts, toast them first! Toasting unlocks their oils and gives them a much deeper, nuttier flavor that stands up wonderfully to the chocolate and orange.
- Tip: Add a flavor twist with extract. A tiny drop (and I mean tiny—a little goes a long way) of almond extract along with the vanilla can add a wonderful, subtle marzipan-like note that pairs beautifully with the other flavors.
- Tip: Drizzle for presentation. For a truly gorgeous finish, melt some extra chocolate and drizzle it over the cooled biscotti. You can even add a tiny sprinkle of flaky sea salt or some extra orange zest on top of the wet chocolate for a professional touch.
- Tip: Make them your own with mix-ins. While chocolate and orange is a classic, feel free to experiment! Swap the dark chocolate for white chocolate, or add a half teaspoon of ground cinnamon or a pinch of chili powder to the dry ingredients for a spicy kick.
FAQs
How should I store biscotti and how long do they last?
Honestly, biscotti are champions when it comes to storage. Once completely cooled, store them in an airtight container at room temperature. They’ll keep beautifully for up to 2 weeks, and often even longer. The low moisture content is what gives them their incredible shelf life. You can also freeze them for up to 3 months—just thaw at room temperature before serving.
Can I make these without a mixer?
Absolutely, you can! It will just require a bit more elbow grease. Use a sturdy wooden spoon and a large bowl. Cream the butter and sugar together vigorously until light and fluffy—this might take 5-7 minutes of serious stirring. Then, whisk the eggs and zest in by hand before switching back to the spoon to incorporate the dry ingredients. It’s a bit of a workout, but totally doable.
My dough is really sticky and hard to shape. What did I do wrong?
Don’t worry, this happens! Biscotti dough is often on the stickier side. The trick is to flour your hands generously before you start shaping the logs. You can also lightly flour the surface you’re working on. If it’s still unmanageable, you can chill the dough for 15-20 minutes to firm it up slightly, which makes shaping much easier.
Why did my biscotti spread so much during the first bake?
This usually points to your butter being too warm or potentially your baking powder being very fresh and active. Make sure your butter is cool room temperature, not soft and greasy. Also, ensure you’re shaping firm, compact logs. A little spread is normal and even desirable, but if they’ve flattened out a lot, try chilling the shaped logs for 15 minutes before baking to help them hold their shape.
Can I dip the entire biscotti in chocolate?
You certainly can, and it’s a fantastic idea! Once the biscotti are completely cool, melt some dark or white chocolate in a heatproof bowl over simmering water (or in the microwave in short bursts). Dip one half of each biscotti into the melted chocolate, let the excess drip off, and then place them on a parchment-lined tray to set. For an extra touch, sprinkle with orange zest or crushed nuts before the chocolate hardens.
Chocolate Orange Biscotti: An Easy Holiday Cookie Recipe
Make this Chocolate Orange Biscotti, a perfect homemade biscotti recipe for holiday baking. These crisp, dunkable cookies blend rich chocolate and zesty orange for a festive treat.
Ingredients
For the Ingredients
-
250 g all-purpose flour
-
50 g unsweetened cocoa powder
-
1 tsp baking powder
-
¼ tsp salt
-
115 g unsalted butter (at room temperature)
-
150 g granulated sugar
-
2 large eggs
-
1 Zest of large orange (about 2 tsp)
-
1 tsp vanilla extract
-
150 g dark chocolate chips or chopped bar
Instructions
-
First, preheat your oven to 180°C (350°F) and line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. You’ll want to whisk this for a good 30 seconds to make sure the cocoa is fully incorporated and there are no lumps—this ensures an even chocolate flavor throughout every cookie.01
-
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room-temperature butter and sugar together on medium speed. You’re looking for the mixture to become pale, fluffy, and noticeably increased in volume. This should take about 3-4 minutes. Scrape down the sides of the bowl with a spatula to make sure everything is well combined.02
-
Now, add the eggs one at a time, beating well after each addition until fully incorporated. Then, beat in the fresh orange zest and vanilla extract. The mixture might look a little curdled at this point—don’t panic! That’s completely normal and it will all come together once you add the dry ingredients.03
-
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until the flour streaks disappear and a soft dough forms. Be careful not to overmix! Finally, switch to a spatula and gently fold in the dark chocolate chips until they’re evenly distributed throughout the dough.04
-
Turn the dough out onto a lightly floured surface. It will be a little sticky, but that’s okay. Divide it into two equal portions. With floured hands, shape each portion into a log that’s roughly 25 cm (10 inches) long and 5-7 cm (2-3 inches) wide. Place the logs on your prepared baking sheet, leaving plenty of space between them as they will spread a little.05
-
Bake for 25-30 minutes, or until the tops of the logs are firm to the touch and a cake tester inserted into the center comes out clean. The logs will have spread and cracked a bit on top—this is exactly what you want! Remove the baking sheet from the oven and let the logs cool on the pan for about 15-20 minutes. Don't let them cool completely, or they’ll be too hard to slice.06
-
Reduce your oven temperature to 160°C (325°F). Carefully transfer one slightly warm log to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice the log on a slight diagonal into slices about 2 cm (3/4 inch) thick. Repeat with the second log. Laying the slices cut-side down on the baking sheet.07
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Bake for the second time for 8-10 minutes, then flip each biscotti over and bake for another 8-10 minutes. They should feel dry and firm. They will continue to harden as they cool, so don't be tempted to over-bake them at this stage. Transfer the biscotti to a wire rack to cool completely. As they cool, you’ll hear them making little clicking sounds—that’s the sound of perfection, my friend.08
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