Biscotti is Italian for 'twice cooked' as the biscuits are first baked as a log shape, then sliced and baked again until they get super crunchy! These Chocolate Orange Biscotti are flavoured with cocoa powder, mixed peel and orange zest. I've also dipped them in Terry's chocolate orange! They are great for dunking in hot drinks as they really soak up the liquid. Biscotti do commonly have nuts in them but I've made these nut free and just focused on that delicious combination of orange and chocolate!
How to make Chocolate Orange Biscotti
In a mixing bowl stir together the flour, baking powder, cocoa powder, salt, sugar, mixed peel and orange zest.
Then add the eggs and milk and make a log shape on a lined baking tray measuring approximately 35cm long and 10cm wide. Bake it for 30 minutes.
Leave it to cool for another 30 minutes, then use a serrated knife to carefully slice the cooked dough and placed the slices onto lined baking trays. Then bake the slices again for 30 minutes, turning them over at the 15 minutes mark. They should be nice and crisp and when you press them in the middle there should be no give.
Once the slices are fully cool, dip the ends in melted Terry's Chocolate Orange and add some orange sprinkles. Leave them to set on some baking paper.
Tips for making the Chocolate Orange Biscotti:
- I'm not a tea and coffee drinker, but I've been reliably informed that these are great dunked in tea or coffee! I love them with hot chocolate!
- I dipped the biscotti in Terry's Chocolate Orange, but you could dip it in regular milk chocolate, dark chocolate, white chocolate, or even leave them un-dipped
- If your biscotti are too soft, then they have not been baked enough
- You can freeze the biscotti for up to 3 months, well wrapped or in an airtight container
Recommended equipment & ingredients*
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More chocolate orange recipes...
- Chocolate Orange Pancakes
- Terry's Chocolate Orange Fudge
- Vegan Chocolate Orange Cheesecake
- Chocolate Orange Loaf Cake
- Chocolate Orange Baked Donuts
- Terry's Chocolate Orange Cheesecake (No Bake)
- Chocolate Orange Brownies
- Chocolate Orange Custard Tart
- Chocolate Orange Cake
- Chocolate Orange Drip Cake
- Chocolate Orange Cookies
- Chocolate Orange Ice Cream (No Churn)
- Chocolate Orange Cupcakes
- Chocolate Orange Rocky Road
Chocolate Orange Biscotti
For the biscotti
- 260 g Plain flour
- 1 tsp Baking powder
- 160 g Caster sugar
- ¼ tsp Salt
- 50 g Cocoa powder
- 145 g Mixed peel
- 1 Orange zest only
- 3 Eggs large
- 50 ml Milk
- 1 Terry's chocolate orange melted
- Orange sprinkles optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a large baking tray with baking paper
- For the biscotti dough stir the plain flour, caster sugar, cocoa powder, baking powder and salt together in a mixing bowl
- Then stir in the mixed peel and orange zest
- Add the eggs and milk, and stir to make a sticky dough
- Tip the dough onto the baking tray and shape it into a rectangle, approximately 35cm long and 10cm wide
- Bake the dough for 35 minutes. Then leave it to cool on the tray for about 30 minutes
- Using a serrated knife, trim off the ends, then carefully slice the cooked dough into about 1" slices and place them onto lined baking trays
- Bake the slices again for 30 minutes, turning them over halfway through. They are done when you press the middle and there is no give and they feel dry
- Melt the Terry's chocolate orange, you can do this in a microwave safe bowl. Microwave the chocolate for 30 seconds, stir, then microwave in 10 second intervals and stir in between until fully melted
- Dip in one of the edges of each biscotti. Add orange sprinkles if you like. Leave to set on some baking paper
- Store the biscotti in an airtight container and eat within 2 weeks
If you like this, check out more of my Biscuit recipes!
NB. This post is NOT in anyway sponsored by Terry's - I just love their product!