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Chocolate-Orange Biscotti

Chocolate-Orange Biscotti

A classic, twice-baked cookie - deep, rich, nutty chocolate with a subtle hint of orange.


  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder, unsweetened
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup butter (1 1/2 sticks), unsalted at room temperature
  • 1 cup C&H Pure Cane Granulated Sugar
  • 2 eggs, large
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest, finely grated
  • 1 cup almonds or hazelnuts, toasted and chopped
  • 1/2 cup chocolate chips, semisweet


  1. Heat oven to 350 degrees F.
  2. In medium mixing bowl whisk together flour, cocoa powder, baking soda and salt.
  3. In large bowl, beat together butter and sugar until light and fluffy.
  4. Add eggs, vanilla extract and orange zest and beat until well blended.
  5. Stir in flour mixture to form a stiff dough.
  6. Stir in nuts and chocolate chips.
  7. Shape dough into a rough ball and place in freezer to chill, about 15 minutes.
  8. Line a baking sheet with baker’s parchment paper.
  9. Drop large spoonsful of dough down the length of the sheet, 1 inch from the end.
  10. Repeat with the remaining dough to form a second strip.
  11. Using floured fingers, form each strip into a flat log 14 inches long and 2 inches wide.
  12. Bake for about 25 minutes or until slightly firm to the touch.
  13. Cool for about 5 minutes, then, cut logs diagonally with a serrated knife into 3/4-inch slices.
  14. Arrange cut-side down on the baking sheet and return to oven until crisp, about 15 minutes.
  15. Cool completely.

Yield: 4 dozen cookies

Recipe and photo credit (used with permission): C&H Sugar Company, Inc.

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