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Chocolate-orange biscotti in a glass on a white plate.

Chocolate-Orange Biscotti

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  • Author: Taming of the Spoon
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: About 3 dozen biscotti 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

Candied orange peels add a touch of sweet citrus to these chocolate biscotti. 


Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 ounces (4 tablespoons) butter, at room temperature
  • 1 3/4 cups lightly packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon instant espresso powder, dissolved in 1 teaspoon water
  • 3 large eggs
  • 1 cup chopped candied orange peels

Instructions

  1. Prep: Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking liners. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  3. Make dough: Using an electric mixer, cream butter, brown sugar, and granulated sugar together until fluffy, 3 to 5 minutes. Add vanilla extract and espresso mixture. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Gradually add the flour mixture, mixing at low speed until dough comes together. Add candied orange peels and mix just until they are evenly mixed in. Dough will be very sticky.
  4. Shape dough: Divide the dough in half and scoop each half onto the prepared baking sheets in the general shape of a log (See Notes). Using a clean spatula (I use a small off-set spatula but a silicone one would work too), shape each half into a 9 inch long log about 2 inches wide and 1 inch thick. It doesn’t need to be exact or perfectly smooth.
  5. First baking: Bake the logs until biscotti have spread, have a few cracks on top, and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool until just cool enough to touch, about 5-10 minutes.
  6. Slice and cool: Working with a sharp serrated knife, cut the logs into 1/2 to 3/4 inch thick slices. Allow the slices to cool completely before continuing, 20-30 minutes.
  7. Second baking: Heat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking liners. Place the sliced cookies cut side down on the prepared pans. Bake until biscotti are slightly crisp, 10-15 minutes, rotating sheets and flipping biscotti halfway through.

Notes

  • The dough is very sticky and can be hard to shape into a log. I find that it works best to take each half of the dough and scoop about one third of it out at a time on to the baking sheet. Place the scoops next to each other to create a rough log or row. Then use a spatula to gently smooth out the top.
  • Recipe adapted from Union Square Cafe via The New York Times.
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