I thought biscotti would be a great recipe to make because it’s so versatile as a cookie. Great with coffee or tea anytime at all, I think it’s a pretty quick and easy cookie to bust out during holiday gatherings. For those interested, biscotti has its origins as an Italian cookie (duh). The method of baking it twice was intended to dry the cookie out and thus preserve it. As you can probably imagine, biscotti and biscuit have some similar roots in the name department.
recipe notes
step-by-step method
recipe card
I can’t let a holiday season go by without featuring an orange chocolate recipe. The orange chocolate flavor combination is not only one of my all-time favorites, it also makes me think of Christmas thanks to the little treat known as Terry’s Chocolate Oranges. My Dad was always a fan of these and would have them or gift them each Christmas, which is where my nostalgia comes from.
recipe notes
The most traditional biscotti feature almonds, which I’ve included in this recipe. The modern day biscotti is whatever you want it to be (Italy called me and said it’s totally fine) so add/subtract flavors as you see fit. The base dough is really versatile and works with all types of spices, nuts, add-ins like dried fruit and chocolate, etc. The biscotti world is your oyster.
Like all recipes I make with baking powder, a good, long rest will give you the best results. If you can afford to let the raw biscotti dough sit in the fridge overnight (shaped) it’s worth it.
Just like in my chocolate chip cookie recipe, I chop the chocolate for this cookie to get a variety of chocolate chunk sizes throughout the dough.
orange chocolate biscotti
115g butter unsalted
170g sugar
250g whole eggs
380g pastry flour
13g baking powder
2g salt
230g almonds sliced
10g orange zest
18g vanilla extract
20g orange liqueur
160g chocolate, 66% Guittard Extra Dark Chocolate Chips
Before getting started, bring the whole eggs and butter to room temp.
Roast the sliced almonds at 350F/176C for 5-7min. Let them cool and reserve them to use later.
Combine the butter, salt, orange zest, vanilla extract and sugar in a stand mixer with a paddle attachment and cream together, mixing for 3-4min.
Add the whole eggs and dry ingredients alternately in two additions. Scrape the bowl between additions to ensure everything is properly homogenized (mixed).
Fold in the almonds and chocolate.
Spread the dough onto a piece of plastic wrap, forming it into a long rectangle.
Chill the dough for a minimum of 4hrs. up to overnight.
Transfer the dough to a double sheet pan lined with parchment paper or a non-stick baking mat. Further shape the chilled dough to 18”/46cm long (to fit a standard half sheet pan) and roughly 4”/10cm wide. For longer, skinnier biscotti, shape the loaf to 18″/46cm by 6-7″/15-18cm wide.
Egg wash the dough and bake at 350F/176C for 18min.-30min. (depending on the strength of your oven) or until the dough is set. If more baking time is needed, lightly cover the biscotti with tin foil to prevent it from browning too much.
Let the biscotti cool before slicing. I like to give the biscotti a full 24hr. in the fridge before I slice it (when I have the time to do so). Cut into ¼” slices.
Lay the slices onto a sheet pan lined with parchment paper or a non-stick baking mat and bake once more, at 300F/148C for 20-30min. or until lightly golden and dry. Flip the cookies over once, halfway through baking.
I hope you guys give this really simple cookie a try, and have fun experimenting with flavors! If you come up with something really cool, you know where to find me.
- 115 g butter unsalted
- 170 g sugar
- 250 g whole eggs
- 380 g pastry flour
- 13 g baking powder
- 2 g salt
- 230 g almonds sliced
- 10 g orange zest
- 18 g vanilla extract
- 160 g chocolate 61% Guittard Extra Dark Chocolate Chips
- Before getting started, bring the whole eggs and butter to room temp.
- Roast the sliced almonds at 350F/176C for 5-7min. Let them cool and reserve them to use later.
- Combine the butter, salt, orange zest, vanilla extract and sugar in a stand mixer with a paddle attachment and cream together, mixing for 3-4min.
- Add the whole eggs and dry ingredients alternately in two additions. Scrape the bowl between additions to ensure everything is properly homogenized (mixed).
- Fold in the almonds and chocolate.
- Spread the dough onto a piece of plastic wrap, shaping into a shape roughly 18” long (to fit a standard half sheet pan) and 4” wide.
- Chill the dough for a minimum of 4hrs. up to overnight.
- Transfer the dough to a double sheet pan lined with parchment paper or a non-stick baking mat.
- Egg wash the dough and bake at 350F/176C for 18min. or until the dough is set. If more baking time is needed, lightly cover the biscotti with tin foil to prevent it from browning too much.
- Let the biscotti cool before slicing, and cut into 1/4" slices.
- Lay the slices onto a sheet pan lined with parchment paper or a non-stick baking mat and bake once more, at 300F/148C for 10-15min. or until lightly golden and dry. Flip the cookies over once, halfway through baking.
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