Name: Dark Chocolate Orange Biscotti
Prep time: 20 min
Cook time: PT-489356H11M29S
Total time: PT-489356H11M29S
Cuisine: Italian-Inspired
Ingredients: 2 cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; ¾ cup granulated sugar; 2 large eggs; 1 tablespoon orange zest; 1 teaspoon vanilla extract; 4 tablespoons unsalted butter, melted and slightly cooled; ¾ cup dark chocolate chunks or chips

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These dark chocolate orange biscotti are crisp, flavorful, and perfect for dunking into coffee or tea. I love the bright citrus from the orange zest balanced with the rich bitterness of dark chocolate — it’s a sophisticated twist on a classic Italian cookie. Twice-baked for that signature crunch, these biscotti are ideal for holiday cookie tins, afternoon snacks, or a cozy morning treat.

Why You’ll Love This Recipe

I love how these biscotti are both elegant and easy to make. The orange zest brings a fresh, vibrant flavor that pairs beautifully with deep, melty chunks of dark chocolate. They’re sturdy enough to pack and gift, but not so hard that I can’t enjoy one on its own. And because they’re baked twice, they stay crisp for days — making them the kind of cookie I always like to have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Orange zest
Vanilla extract
Unsalted butter, melted and slightly cooled
Dark chocolate chunks or chips

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a large bowl, I beat the sugar and eggs until light and slightly thickened, then stir in the orange zest, vanilla, and melted butter.
I gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms.
I fold in the dark chocolate chunks.
With lightly floured hands, I divide the dough in half and shape each portion into a log, about 10 inches long and 2 inches wide, placing them on the prepared baking sheet.
I bake the logs for 25–30 minutes, until firm and golden.
I let them cool for about 10 minutes, then slice them diagonally into ½-inch thick pieces.
I lay the slices cut side down on the baking sheet and return them to the oven for 10–12 minutes, flipping halfway through, until dry and crisp.
I let them cool completely on a wire rack before storing or serving.

Servings and timing

This recipe makes about 20–24 biscotti. It takes around 20 minutes to prepare, 25–30 minutes for the first bake, and another 10–12 minutes for the second bake, so I usually have them ready in just over an hour.

Variations

Sometimes I dip one end of each biscotti in melted dark chocolate and let it set for an extra-decadent finish. I’ve also added chopped toasted almonds or hazelnuts for added crunch. If I want a spiced version, I mix in a pinch of cinnamon or cardamom. For a slightly softer texture, I reduce the second bake time by a couple of minutes.

storage/reheating

I store these biscotti in an airtight container at room temperature for up to 2 weeks. They don’t need reheating, but if I want to warm one up, I pop it in the toaster oven for a minute or two. They also freeze well — I freeze them in a zip-top bag and thaw at room temperature whenever I need a quick treat.

FAQs

Why are biscotti baked twice?

The double baking gives them their signature crisp texture. I bake them once as a whole log, then again after slicing to dry them out and make them perfectly dunkable.

Can I use chocolate chips instead of chunks?

Yes, I use whichever I have on hand. Chunks give bigger bursts of chocolate, but chips melt nicely into the dough too.

Can I make these biscotti gluten-free?

Yes, I substitute a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they still bake up beautifully.

How do I keep the biscotti from crumbling when slicing?

I let the logs cool for about 10 minutes after the first bake, then use a serrated knife and a gentle sawing motion for clean slices.

What’s the best way to zest an orange?

I use a microplane zester and only take the bright orange part of the peel — not the bitter white pith underneath.

Conclusion

These dark chocolate orange biscotti are a crisp, flavorful treat that’s perfect for pairing with a hot drink or gifting during the holidays. I love their simple elegance, bright citrus notes, and the deep richness from the dark chocolate. Whether I’m baking a batch for myself or sharing them with friends, these biscotti always feel special.