This crunchy, twice baked chocolate orange biscotti makes a lovely gift – if you can bear to part with it! Enjoy them with a mug of strong coffee or a glass of almond Liqueur.
I’m so sorry I’ve fallen behind on the twelve cookies of Christmas! I have five more Christmas inspired cookie recipes to share with you – just a little later than I originally planned.
I really hope you enjoy these!
I love this biscotti with a glass of Amaretto, but they are also amazing alongside a cup of coffee or hot chocolate.
A few of these packaged up in a pretty gift bag would be a lovely addition to a Christmas hamper.
Dipping the biscotti in melted dark chocolate and sprinkling with some crystallised orange really takes it to another level – but you could leave them plain if you prefer.
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- 300g plain flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1/2 tsp freshly grated nutmeg (optional)
- 100ml flavourless oil, such as sunflower or vegetable
- 250g caster sugar
- 2 large eggs, beaten
- Finely grated zest of one large orange
- 1/2 tsp orange extract
- 1/2 tsp almond extract
- 80g whole almonds, roughly chopped
- 150g dark chocolate chips
- FOR THE CHOCOLATE COATING
- 200g dark chocolate, chopped into small pieces
- Crystallised orange pieces to decorate
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a large baking tray with baking parchment.
- Whisk together the flour, baking powder and salt in a medium bowl.
- In another large bowl, whisk the oil, caster sugar, eggs and orange zest together until the mixture is smooth. Stir in the orange and almond extract. Slowly add the dry ingredients, mixing until just combined. Stir in the chopped almonds and chocolate chips and mix until you have a soft, slightly sticky but pliable dough.
- Cut the dough in half and place it on the parchment lined baking tray. Pop the other half of dough in the fridge while you bake the first batch. With floured hands, work the dough into a rough log about 11-12 inches long. The dough will be slightly sticky, but try and persevere. If the dough seems a little too sticky to form into a shape, place it in the fridge for 30-60 minutes.
- Bake the first batch of biscotti for about 15 minutes or until lightly golden and starting to crisp around the edges. It should still be slightly soft in the middle. Remove from the oven and let cool on the baking tray for 30 minutes.
- Using a serrated knife, cut the logs into slices. You can trim the edges if you like for neater biscotti (I save these pieces for baker's treat!) Pop the biscotti back in the oven and bake for 15-20 minutes or until golden and firm. Repeat with the second batch of dough.
- Once the biscotti has completely cooled, melt the chocolate. Dip the biscotti in the chocolate and sprinkle with the crystallised orange pieces. Place on a plate lined with baking parchment and pop in the fridge until the chocolate has set.
For a really indulgent biscotti, you could dunk the ends in melted chocolate and decorate with grated orange zest. Perfect if you're giving the biscotti away as a gift!
Nutrition InformationYield 25 Serving Size 1
Amount Per Serving Calories 225Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 16mgSodium 70mgCarbohydrates 30gFiber 2gSugar 18gProtein 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.