Dark Chocolate Orange Biscotti

dark chocolate orange biscotti

dark chocolate orange biscotti on a black plate

Not all biscotti are created equal and there is no one perfect way to make it, but I found my favorite. And it’s unlike any biscotti I’ve ever tasted before. Crunchy without breaking your teeth, crumbly in all the best ways, melts in your mouth, and super flavorful with a brown-sugar base. This, my friends, is my best base recipe for biscotti.

From this base recipe, I’ve done almonds & chocolate, mocha & hazelnut, and my favorite: white chocolate pistachio & cranberries. Maybe you prefer biscotti plain? Just add a sprinkle of cinnamon. To be honest, this biscotti tastes incredible with as much stuff or as little stuff as you want. But I like the stuff. And today we’re adding walnuts, lots of zippy orange zest, and plenty of dark chocolate.

So you get an idea of how the process works, here’s a video:

The general layout of biscotti making:

  1. make biscotti dough
  2. divide in half
  3. flatten into two slabs
  4. bake
  5. slice
  6. bake a little longer

Let’s start with the biscotti dough. Traditionally, the only wet ingredient in biscotti is egg, but I like to add a little butter and oil for a more flavorful and rich cookie. The butter is worked into the dough the same way I add it to scones, pie crust, and biscuits. Cold and cut into the dry ingredients. What’s the point? This method ensures that the butter doesn’t melt in the dough prior to baking. Instead, the cold butter will melt in the oven. This helps create pockets of crumbly flakes.

You only need 1 Tablespoon of oil, but it really does make a difference. Less teeth-breaky. What else? I sweeten the biscotti with brown sugar and add just enough baking powder for a little lift. Today’s goodies are cinnamon + orange zest + fresh OJ + walnuts, so add those too.

2 images of biscotti dough in a glass bowl and formed into a ball

2 balls of orange biscotti dough

Divide the biscotti dough in half, then shape into 2 long slabs. Brush with an egg wash. Why an egg wash? To make the tops super shiny and delightfully crisp. Bake the slabs on separate baking sheets so they have enough breathing room. You can just bake both sheets in the oven at once.

Bake Twice!

Now here’s what makes biscotti so unique. It’s baked twice! After the slabs bake for about 25 minutes, cut into slices, then bake the cookies for 8 minutes on each side. That’s a total oven time of 40-45 minutes. Sounds like that length of time would dry out a cookie, no? That’s why we add butter and a smidge of oil. Our biscotti will be crunchy, but the fat guarantees it won’t taste dry.

2 images of orange biscotti dough rolled into a rectangle and slicing biscotti cookies

orange biscotti cookies after baking

A generous dunk into dark chocolate finishes things off in the fanciest way possible. By the way, this type of chocolate dunk is the best type of chocolate dunk. I used to only dip one end of the biscotti into chocolate, but that’s clearly wrong.

Each bite should be a chocolate bite!!

dunking orange biscotti into a bowl of dark chocolate

dark chocolate orange biscotti

If you like biscotti (cool kid!) and you’re intimidated to try it at home or if you don’t like biscotti because you, too, think it tastes like cardboard sticks… I encourage you to try my biscotti recipe. You don’t need to chill the dough, no need for a rolling pin, no mixer required, and no cookie cutters involved!

dark chocolate orange biscotti on a black plate

And this concludes my 5th annual cookie palooza. I feel our cookie sheets and mixers deserve a major break after this, but we all know that won’t happen. Happy baking!!

See all cookie palooza recipes.

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dark chocolate orange biscotti

Dark Chocolate Orange Biscotti

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 25 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian


No more dry or bland biscotti, this dark chocolate orange biscotti has so much flavor!


  • 2 and 1/3 cups (291g) all-purpose flour (spoon & leveled), plus more for work surface + hands
  • 1 cup (200g) packed light or dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • zest from 1 orange (about 2 scant Tbsp)
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • 3/4 cup (95g) chopped walnuts*
  • 3 large eggs
  • 2 Tablespoons (30ml) fresh orange juice
  • 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or water
  • two 4 ounce (226g) semi-sweet or bittersweet chocolate bars, coarsely chopped*


  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  2. Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
  3. Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8×4-inch long rectangle, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
  4. Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
  5. Melt the chopped chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.
  6. Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.


  1. Make Ahead Instructions: Biscotti can be frozen for up to 3 months, with or without chocolate. Thaw overnight in the refrigerator and bring to room temperature before dipping in chocolate and/or serving.
  2. Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | Measuring Cups | Pastry BlenderZester | 2-qt Double Boiler | Cookie Sheet | Silpat Baking Mat | Cooling Rack | Pastry Brush | Black Plate
  3. Nuts: You can leave out the walnuts or replace with another type of nut. Or try 3/4 cup of dried cranberries instead!
  4. Chocolate: Chocolate bars are typically sold in 4 ounce bars. I suggest Ghirardelli, Baker’s brand, or Lindt. You can use chocolate chips, but they don’t melt down as smoothly.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.


  1. I love it. Thank you Sally.

  2. Andrea @ Cooking with a Wallflower says:

    These biscotti look amazing, Sally! And they would be perfect for gifting too.

  3. Another epic cookie palooza!! It is so much fun anticipating the next cookie recipe that will be posted. Can we do this again next week?? (No??). You have given us so many great recipes to fill our trays with that deciding which ones to make is going to be difficult, but exciting. Hope to be baking all weekend!! 

    1. Just a side note. From looking at your photos, I assume that the orange zest is sprinkled on the chocolate when done, but that note didn’t make it to the party!!!

    2. I’m so happy you enjoyed all of the cookie craziness! Probably not next week… but is it weird that I’m already thinking about next year? 😉

  4. Anne-Marie Bolton says:

    I get requests all the time for your chocolate-dipped almond biscotti as my family and friends LOVE it (even those non-biscotti lovers) so definitely have to make this recipe once I’m fully recovered from my surgery – my husband will love this as chocolate orange is his favourite

  5. Oh my! My favorite combination…orange and dark chocolate! These will be on my cookie list this year! Thank you Sally! Have a blessed day!

  6. Wow, what a finale, these biscotti! Wonderful flavour combination with the walnuts, orange and dark chocolate, love it!
    Thank you so much, Sally, for this cookie palooza! 🙂

  7. I have never liked biscotti, for the same reasons you stated, but I’m willing to give this one a try! I know a lot of coffee drinkers, so this could be wonderful to gift to others this holiday season.

  8. These Biscotti + A Mimosa on Christmas Morning = Perfection. I can’t wait to try them. Orange and Chocolate is one of my favorite flavor combos for the holidays! I do have one quick question- while I love that no mixer is required, what do you think about making the dough in a food processor? I’m just kind of obsessed with mine because it makes these type of desserts come together so much quicker especially when there are nuts involved. I know that you aren’t always a fan of recommending a food processor because it can alter dough consistency, so I just thought I’d ask! Can’t wait to see that massive final cookie display with all of your delicious recipes 😉 I think this was my favorite year yet for Cookie Palooza. And with a newborn yet? Girl!!!!

  9. Wow! Thank you for the recipe! I love that you mentioned no stand mixer or fancy equipment required since I don’t have any! 

  10. Sue Ringsdorf says:

    Love the look of these, Sally! Do you take orders? I’d like to place one! 🙂

  11. Sally, such a journey youve been on and now a beautiful daughter-so happy for you and your recipes and blogging! My fave!
    As far as the Biscotti. Bonnie has a very thin version called Thinaddictives. Looks like a flat very thin version of the larger one. Do you think it would work if I tried this recipe by slicing them very thinly and rebaking. Or would the recipe need to be adjusted. I’m a WW  and I can have 3 slices and their have a wonderful crunch. But expensive. I’d love to be able to make them myself. HELP!
    And Merry Christmas. 

  12. I make biscotti every year! It’s one of my seasonal favourites for gift giving because (a) they go great with coffee, and (2) they are already “stale” so they have a much longer shelf-life than any other Christmas cookie.

    They are meant to be dry – originally they were dried out so that they were able to last long sea voyages. Hence, the chocolate dip and cup of joe 🙂

  13. RedHairedLady says:

    Oh, be still my heart!! If there’s one thing I love better than dark chocolate, it’s dark chocolate with orange! These look absolutely amazing! I’m not a biscotti lover, but I must try these!

    1. I never was either until I made my own. I hope you try them and love them! 🙂

  14. I’ve never really like storebought biscotti – you’re right it’s far too break-your-teeth-crunchy – but every homemade version I’ve ever tried has been delicious! I’ve never it made it myself personally, but my Italian friend’s grandmother ALWAYS had a cookie jar full of biscotti around the house; traditional Italian recipe. I hope to try baking them myself soon 🙂

    1. Let me know how you like them when you give them a try!

  15. Wow these look so good!! I haven’t tried to make biscotti yet, but maybe it is time for me to start! I just wanted to comment and say, too, that this years Cookiepalooza was fantastic! I’ve been following for the last several and this one was the best one yet!! I can’t believe it is over for another year, but I am super excited to see what is coming up next!

    1. I love hearing that people get excited about Cookie Palooza as I do! 🙂 This year did seem to go buy quickly but I’m already thinking about he next one. Let me know when you try the biscotti!

  16. Thank you for this wonderful array of cookies.. I have truly enjoyed the series.. some already made and frozen to be baked in the next two weeks.. will be adding this one to my list to do just a few days before Christmas.

  17. Sally,
    My mother was just saying how much she likes biscotti. It is something I have never made, because like you, I am not a big fan. This recipe seems yummy as I love orange and chocolate.
    Thanks for such wonderful cookie recipes!!

  18. These look amazing. Would be a perfect addition for my Holiday Cookie Baking Class in Los Angeles. Thank you Sally for all the amazing cookie recipes you’ve posted this season!

    1. You’re welcome Patricia– and thank YOU!

  19. I think you forgot to write when to put the zest in the batter- I assumed it went in with dry ingredients. They turned out so delicious!

  20. Hi Sally, what changes would you suggest to make these in mini form? Divide the dough in 4 parts? What about baking time? Thanks!

    1. Hi Sana! Yep, I would shape into 4 slabs instead of 2. Bake time should be around 15-16 minutes for the slabs and 5ish minutes on each side for the sliced cookies.

  21. Wow this biscotti looks scrumptious . It seems that its texture is slightly tilted to that of scones, which is bit crumbly and buttery. Think I should give it a go!

  22. I am making them right now, but the zest from my 1 orange only turned out to be 1 scant Tbsp, not 2. A little worried. Should I zest an extra orange to get the 2 scant Tbsp, or is it fine as is?

    1. It will be just fine, but if you want more orange flavor– I’d grab another orange to zest.

  23. I just made these 2 days ago and they are still delicious! The orange truly shines through. The only critique I have is that the dough turned out to be a bit wet and I had to add in 1/4 cup of extra flour in order to be able to knead the dough. After shaping the dough into a rectangle, the dough dried out a little, so they turned out well in the end. 🙂 Thanks Sally!

    1. I’m happy that you enjoyed them, Annaliese!

  24. This was my first time making biscotti and it was a huge success!! I didn’t have orange zest, but I added a little bit of orange extract and almond extract (I just love the smell!) and it was so delicious! Thanks for a great recipe, Sally!

    1. I’m so happy you tried it for the first time!

  25. Just made these. I was worried they would be a disaster because my dough was very wet and unworkable. I weighed the flour so I know I used the right amount. So I ended up adding quite a bit more than 2 additional tablespoons of flour while kneading. But even so, they were tasty in the end. Chocolate and orange are one of my favorite combinations.

  26. I baked these last night. I used a scale to measure out the ingredients, but as others noted, my dough was still very sticky with 290g flour. I just kept adding flour until it held together. The baking times recommended were perfect, and I love the flavor and the texture. I rubbed orange zest with some sparkling sugar and sprinkled that on top of the chocolate, which was really tasty. With a lot of biscotti, the chocolate coating is the only worthwhile bit – that’s not the case with these!

    1. I’m so happy that the entire cookie was enjoyed – and not just the chocolate! 😉

  27. Taylor Migalla says:

    We made this recipe to send to family. It was my first attempt at biscotti. I followed the recipe exactly and they were absolutely delicious. They survived the shipping to our family too. (They sent pictures so it wasn’t them just being polite). Thank you for sharing the recipe. We will definitely be making this again.

  28. I just made these…they are beautiful. I doubled the recipe as I’m giving them out at Christmas. I added a tsp of orange extract to the liquid and doubled the zest (I used 4 oranges) which left plenty to sprinkle on top, which I would recommend to make it super festive. I made them a little bigger because of the doubled batter and size of my pans. I ended up with 30 instead of 36. I should have left them in a little longer…a few fell apart but I’ll eat those with my coffee 🙂 Thanks for the recipe! All my cookies this year are from your recipes. I’m making the cranberry pistachio white chocolate next! 🙂

    1. I’m so happy that you enjoyed these! I hope they are a hit with your Christmas guests!

  29. I made these and they are so delicious. The orange comes thru And nuance should the cookie is the best possible way.

  30. Sally, I’ve been following your blog for awhile now and finally made my first cookie! (I am not a baker but love looking at/reading about yummy desserts!) my family is Italian so I figured this would be the perfect treat for the holiday weekend. And to my great surprise – they turned out amazing! Even with my lack of baking skills. 🙂 Thank you for the great recipe!

    1. YAY! I’m so happy you took the plunge and made your first cookie! Can’t wait to hear what you bake next 🙂

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