You can bake a delightful treat with this Orange Dark Chocolate Chip Biscotti recipe. These crunchy, citrusy cookies are perfect for dipping in coffee or tea, offering a sophisticated and satisfying snack. Making your own biscotti is simpler than you think, and the fresh orange zest paired with rich dark chocolate chips creates an irresistible flavor combination.
Key Ingredients & Substitutions
- All-purpose flour: You can substitute with a 1:1 gluten-free baking blend if needed.
- Granulated sugar: Brown sugar can be used for a deeper, molasses-like flavor.
- Eggs: No direct substitution is recommended for the best texture in Biscotti Recipes.
- Orange zest: Lemon zest works well for a different citrus note.
- Dark chocolate chips: Milk chocolate chips or white chocolate chips are good alternatives.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- 3/4 cup dark chocolate chips
How Much Time Will You Need?
- Prep time: 20 minutes
- Cook time: 50-60 minutes
- Total time: 1 hour 10 minutes – 1 hour 20 minutes
- Servings: 24 cookies
- Tools needed: Baking sheets, parchment paper, mixing bowls, whisk, rubber spatula, sharp knife.
Step-by-Step Instructions
1. Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier for your biscotti.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined for consistent results in your biscotti.
3. Mix Wet Ingredients
In a separate medium bowl, lightly beat the eggs. Stir in the vanilla extract and orange zest. These wet ingredients will infuse your biscotti with flavor.
4. Form the Dough
Pour the wet ingredients into the dry ingredients. Mix until just combined, then fold in the dark chocolate chips. The dough will be stiff, which is normal for biscotti.
5. Shape the Logs
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10-12 inches long and 2 inches wide. Ensure the logs are spaced apart to allow for spreading.
6. First Bake
Bake for 30-35 minutes, or until the logs are firm and lightly golden. Remove from the oven and let them cool on the baking sheet for 10-15 minutes. This first bake is crucial for the structure of your biscotti.
7. Slice the Biscotti
Reduce the oven temperature to 300°F (150°C). Using a sharp, serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces. This creates the classic biscotti shape.
8. Second Bake (Toast)
Arrange the sliced biscotti cut-side up on the baking sheet. Bake for another 20-25 minutes, flipping them halfway through, until they are golden brown and crisp. This second bake gives biscotti their signature crunch.
9. Cool and Enjoy
Transfer the baked biscotti to a wire rack to cool completely. Once cooled, your delicious Orange Dark Chocolate Chip Biscotti are ready to enjoy!
Variation Ideas
- Nutty Twist: Add 1/2 cup chopped almonds or pistachios with the chocolate chips.
- Spice It Up: Include 1/2 teaspoon ground cinnamon or nutmeg with the dry ingredients.
- Glazed Finish: Drizzle cooled biscotti with melted dark chocolate or a simple powdered sugar glaze.
- Double Citrus: Add a touch of orange extract (1/4 teaspoon) with the vanilla for an extra orange punch.
Storage Instructions
Store your Orange Dark Chocolate Chip Biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, you can freeze them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ)
Q: Why is my biscotti not crunchy?
A: Ensure you bake them for the full time during the second bake, and even longer if necessary, until they are very dry and crisp.
Q: Can I use different chocolate in these biscotti recipes?
A: Yes, you can use milk chocolate, white chocolate, or even chocolate chunks.
Q: Why did my biscotti logs spread too much?
A: Overmixing the dough or too much moisture can cause spreading. The dough should be quite stiff.
Q: Can I prepare the dough ahead of time?
A: You can prepare the dough and refrigerate it for up to 24 hours before shaping and baking.
Q: What is the best way to slice biscotti without crumbling?
A: Use a sharp, serrated knife and slice gently when the logs are still slightly warm after the first bake.
Q: What if I don’t have parchment paper for my biscotti?
A: You can lightly grease and flour your baking sheet instead, though parchment paper is recommended for easy removal.
