Orange Chocolate Chip Biscotti. Crisp biscotti dipped in chocolate then sprinkled with orange zest! This easy biscotti recipe is perfect for Christmas cookie exchanges! Try it as a fun cooking project with the kids over the holidays. They’ll love dipping the biscotti in the chocolate and sprinkling them with pecans and orange zest!
I’ve never been much of a biscotti fan, but now I’m 100% on board. This Orange Chocolate Chip Biscotti is absolutely bursting with flavor! It’s crunchy, nutty with the perfect amount of orange flavor. It’s also super chocolatey. I added chocolate chips to the cookie batter and also dipped them in chocolate after they had cooled. The velvety chocolate with the zesty orange is the perfect combination for biscotti!
This biscotti recipe is a lot easier to make than you think. It comes together like a simple cookie dough then gets baked in logs, sliced then baked again to make it extra crisp.
After the biscotti cools I dip them in melted chocolate and sprinkle on chopped pecans and orange zest. This orange biscotti dipped in chocolate makes such a pretty presentation and is perfect for the holidays!
- How to make the BEST Orange Chocolate Biscotti
- What is biscotti?
- What kind of chocolate can I use in this chocolate and orange biscotti recipe?
- What kind of orange liqueurs can I use in this Orange Chocolate Chip Biscotti?
- How to store chocolate orange biscotti
- Need some more cookie recipes to bake during the holidays? Try these:
The full ingredient list and measurements are listed in the printable recipe below.
- Chocolate Chips: I used semi-sweet chocolate chips, but dark or milk chocolate would work too!
- Orange zest: Orange zest packs a powerful citrusy punch to these cookies!
- Grand Manier: The orange liqueur adds even more of an orange flavor to this recipe, as well as a syrupy sweetness.
- Pecans: They add just a little extra crunch, and a delicious, nutty aroma.
How to make the BEST Orange Chocolate Biscotti
- Toast the pecans: Preheat oven to 300 degrees, and spread chopped pecans on a baking sheet. Toast them for 15 minutes in the oven, stirring once. Then turn off the oven and set the pecans aside.
- Make the biscotti cookie batter: Combine flour, baking powder, and salt in a medium bowl. In a stand mixer with the paddle attachment cream butter and sugar until fluffy, 2-3 minutes. Add in the eggs one at a time, scraping the sides of the bowl after each addition. Then, add in the Grand Marnier and orange peel and mix until combined. Slowly add in the flour mixture and beat just until combined. Fold in pecans and chocolate chips.
- Freeze and cut the biscotti batter: Divide the dough in half and wrap each half in plastic wrap. Place the wrapped batter in the freezer for 20 minutes to firm it up. Preheat the oven to 350 degrees. Sprinkle some flour on your countertop and remove the logs from the freezer. Form each half into 14 inches long by 2-3 inches wide logs. Transfer the logs to a baking sheet lined with parchment paper.
- Bake twice: Bake for 30 minutes or until golden brown. Remove from the oven and allow the logs to cool for 20 minutes. Reduce the oven temperature to 300 degrees. Using a serrated knife cut the logs into 1/2 inch thick slices. Place the biscotti slices upright on the same baking sheet you used before. Bake for 30 minutes more minutes, or until golden brown. Allow the biscotti to cool completely on a cooling rack.
- Dip in chocolate: Melt 2 cups of chocolate chips or chocolate bars either in a microwave-safe bowl in the microwave at 10-20 second intervals, or in a heatproof bowl over a pot of simmering water on the stove, stirring until fully melted. Dip one end of the biscotti in the melted chocolate. You can use a spoon to help coat the biscotti in chocolate if dipping is tricky. Place the chocolate-dipped orange biscotti on parchment paper to dry, and sprinkle it with orange zest and/or crushed pecans.
What is biscotti?
Biscotti, also known as cantucci, is a twice-baked, crunchy Italian cookie that originated in Prato, Tuscany. It is traditionally made with almonds, and they are served with Vin Santo which is an Italian dessert wine that you can dip biscotti in. Today, biscotti comes in all different flavors, and are very popular in the US around Christmas time.
What kind of chocolate can I use in this chocolate and orange biscotti recipe?
I used semi-sweet chocolate chips for both the biscotti and the dip, but any kind of chocolate will work! Milk or dark chocolate would taste amazing in this. If you’re using a chocolate bar instead of chocolate chips, just finely cut the chocolate before folding it into the batter. Dark Chocolate Orange Biscotti is AMAZING!
What kind of orange liqueurs can I use in this Orange Chocolate Chip Biscotti?
Grand Marnier is my first choice in this recipe, but Cointreau, Da Mhile, or Orange Triple Sec could also work.
How to store chocolate orange biscotti
- Store: Biscotti keeps well in an airtight container on the counter for up to 2 weeks. An airtight tin is the perfect container to store biscotti in.
- Freeze: In an airtight container in the freezer for up to 4 months. Thaw and serve when you are ready to eat!
Need some more cookie recipes to bake during the holidays? Try these:
- Chocolate Chip Christmas Cookies
- Hot Chocolate Cookies
- Oatmeal Chocolate Chip Cookies
- Andes Mint Cookies
- Thick Chocolate Chip Walnut Cookies
- The BEST Chocolate Chip Cookies
Orange Chocolate Chip Biscotti
- 1 cup chopped pecans
- 2 cups plus 2 tablespoons all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup light brown sugar
- 2 large eggs
- 2 tablespoons Grand Marnier or other orange liqueur
- 2 tablespoons grated orange zest
- 3/4 cup semi sweet chocolate chips
- Preheat oven to 300 degrees.
- Spread chopped pecans on a baking sheet and toast for 15 minutes in the oven, stirring once.
- Turn off the oven and remove the toasted pecans, set aside.
- Combine flour, baking powder, and salt in medium bowl.
- In a stand mixer with the paddle attachment cream butter and sugar until fluffy, 2-3 minutes.
- Add in eggs one at a time scraping the sides of the bowl after each addition.
- Add in the Grand Marnier and orange peel and mix until combined.
- Slowly add in the flour mixture and beat just until combined.
- Fold in pecans and chocolate chips.
- Divide the dough in half and wrap each half in plastic wrap. Place in the freezer for 20 minutes to firm.
- Meanwhile preheat oven to 350 degrees.
- Flour your countertop and remove the logs from the freezer. Form each log into 14 inches long by 2-3 inch wide logs.
- Transfer the logs to a baking sheet lined with parchment paper.
- Bake for 30 minutes or until golden brown.
- Remove from the oven and allow the logs to cool for 20 minutes.
- Reduce the oven temperature to 300 degrees.
- Using a serrated knife cut the logs into 1/2 inch thick slices.
- Place the biscotti slices upright on the same baking sheet you used before.
- Bake for 30 minutes or until golden brown.
- Allow the biscotti to cool completely on cooling rack.
Adapted from Epicurious