These Chocolate Orange Biscotti are a nut free and low fat biscuit flavoured with cocoa powder, mixed peel and orange zest. I've also dipped them in Terry's chocolate orange for extra decadence! They are great for dunking in hot drinks as they soak up the liquid very well. Biscotti do commonly have nuts in them but I've made these nut free and focused on the delicious combination of orange and chocolate!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the eggs) are at room temperature before you start baking.
- If you don't have caster sugar (superfine sugar) you can use granulated sugar instead.
- Dipping the biscuits in the melted chocolate orange is optional, but highly recommended! You can also drizzle the biscuits all over with melted chocolate. Or use another type of chocolate like dark or white.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
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.
What is biscotti?
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! They are known as cantucci in Italy and they originated from Tuscany. The Italians like to dip them in wine as well as coffee!
How should the biscotti be stored and can they be frozen?
The biscotti are best stored in an airtight container and they should retain their crunchiness for up to 2 weeks. You can also freeze the biscotti for up to 3 months, well wrapped or in an airtight container.
Can this recipe be made gluten free or dairy free?
Yes, you will need to replace the plain flour with a gluten free plain flour blend. Gluten free flour can often need a little extra moisture, so you may need to add 1 or 2 tablespoons of extra milk to the recipe. Check the packet of your gluten free flour to see what is recommended. For a dairy free version, replace the milk with a dairy free milk.
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
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
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 sponsored by Terry's Chocolate Orange - I just love their product!