A cool marble cutting board hosts a fresh sliced orange to the left. A glass holds four Chocolate & Orange Biscotti that are fanned out. Two more biscotti sit crossed in front of the glass. Raw cocoa nibs are sprinkled diagonally across the oranges and biscotti. In the background, are the leaves of a hibiscus plant.

Tempting 2-Step Chocolate Orange Biscotti

Published on September 12, 2021 in Desserts, All Recipes

Cozy up to a hot cup of coffee with these deliciously dunkable and Tempting 2-Step Chocolate Orange Biscotti. Cacao nibs deliver big dark chocolate flavor in every bite! And the classic combination of chocolate and orange in this cookie is simply elegant.

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Biscotti are one of my favorite cookies. The combination of flavors and sizes is limitless. Some are simple and elegant, while others are dipped and coated extravagantly. And they are all delicious when paired with a hot cup of coffee or tea. My absolute favorite is a recipe that my sister and I make together over the holidays that sports an unusual, but addictive combination of citrus, almond and black pepper. They are spicy, festive and delicious! However, I love the rich, dark color and flavor of these chocolate orange biscotti as well. And they are not overly sweet.

A rustic olive wood serving board proudly displays a tall stack of freshly baked Easy Orange and Fennel Pizzelle in 30 Minutes. Succulents provide a natural backdrop, while a sliced, fresh orange and fennel seeds are strewn across the board. — Orange and Fennel Pizzelle

I also love a good pizzelle. I grew up eating them. Typically, my mother made these cookies for special events or holidays and they were always flavored with anise. They remain my favorite, but I also enjoy playing with different flavor combinations such as my recipe for Easy Orange and Fennel Pizzelle in 30 Minutes. Although not traditional, it’s a very respectable and delicious alternative.

I love the floral notes that the orange blossom water brings to this crisp little cookie. The fennel seeds release their familiar, licorice notes throughout the wafer.

Cacao Nibs for the win in these Tempting 2-Step Chocolate Orange Biscotti!

In this recipe for Tempting 2-Step Chocolate Orange Biscotti, the addition of cacao nibs not only delivers an extra boost of dark chocolate flavor, it also keeps these cookies from becoming overly sweet.

I have a soft spot for nibs. I often use them in baking when I want a boost of chocolate flavor without any added sugar. They also bring a crunchy texture to a bake without having to use nuts – which is exactly how I used them in my recipe for Cuatro Choco Lime Cookies.

I prefer to use Navitas Organic Cacao Nibs in these Tempting 2-Step Chocolate Orange Biscotti.. They are fairly easy to find at your local health food store or you can have them shipped directly to your door through a number of grocery services.

Tempting 2-Step Chocolate Orange Biscotti

Recipe by Maria Ostrander Course: DessertCuisine: ItalianDifficulty: Intermediate

servings

Prep time

minutes

Resting time

minutes

Baking time

minutes

This recipe yields two logs of dough (18 cookies) total.

Ingredients

1 3/4 cup A. P. Flour
1/4 cup Dutch Process Cocoa
1/4 cup Cacao Nibs
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. espresso powder
1/8 tsp. salt
4 oz. unsalted European style butter, room temperature
1 cup granulated sugar
2 eggs
1 3/4 tsp. orange zest
1/2 tsp. vanilla
1/2 tsp. almond extract

Directions

Prepare the biscotti dough
Cut two sheets of parchment paper to approximately 16 inches x 10inches. Set aside.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Add cacao nibs and set aside.
In a 5-quart capacity stand mixer, cream together the butter and sugar over medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the orange zest, vanilla and almond extract until thoroughly incorporated. Scrape down the sides of the bowl again.
Add the eggs one at a time to the creamed sugar mixture. Scrape down the sides of the bowl between each egg.
Add the flour mixture to the wet ingredients and mix on medium-low speed until completely combined. The dough will be fairly wet and sticky.
Divide the dough into two equal portions. Using a little flour to keep you hands from sticking, gently shape the dough into a log in the center of each parchment sheet. Roll the dough up into a cylinder and twist the ends of the paper to create a tight roll. Chill the dough logs for 2 hours before baking.
Baking the biscotti
Preheat oven to 350 degrees F.
Remove dough logs from parchment paper and place them on a baking sheet that has been lined with fresh parchment. The dough logs will expand considerably, so I recommend one log per sheet.
Bake at 350 degrees F. for approximately 30 minutes. The dough should have spread to the size of a small loaf of bread during the first bake. It’s ready to remove from the oven when it is dry to the touch on top and feels firm in the middle.
Immediately after removing the biscotti log from the oven, gently slide the parchment sheet onto a cutting board. Slice gently across the log into 3/4 inch cookies while still warm. Each log will yield 9 cookies (not including the ends).
Reduce oven temperature to 170 degrees F.
Space the biscotti on the tray and return them to the oven for one hour to dry out. Remove from oven and allow to cool completely.
Store in an airtight container at room temperature for up to two weeks.

Notes

NOTE: Raw logs of dough can be stored in the freezer in an airtight container or freezer bag for up to two months. Baked biscotti can be stored in an airtight container for up to two weeks.
Can I use a nonstick baking mat instead of parchment? Yes, but I find parchment is easier when it comes time to slice the biscotti. If baking on a Silpat mat, you’ll want to use spatulas to help transfer the log to the cutting board. Do not cut directly on the Silpat mat as this can damage the mat.