Cookie Recipes

Chocolate-Orange Biscotti

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

Chocolate-Orange Biscotti

Yield: 4 dozen cookies


  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder, unsweetened
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter (room temperature)
  • 1 cup C&H Pure Cane Granulated Sugar
  • 2 large eggs
  • 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 cookie 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 cookie sheet and return to oven until crisp, about 15 minutes.
  15. Cool completely.


Recipe and photo used with permission from: C&H Sugar, Inc.

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