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Chocolate Dipped Orange Biscotti

Chocolate dipped orange biscotti are twice-baked until dry and crisp, with finely grated orange zest and a smooth semisweet chocolate coating. Their firm texture makes them ideal for dunking in coffee or tea.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling 10 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Italian
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the biscotti
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 2 eggs large, room temperature
  • 0.25 cup unsalted butter melted and cooled
  • 1 tablespoon orange zest finely grated
  • 1 teaspoon vanilla extract
For the chocolate dip
  • 6 oz semisweet chocolate finely chopped

Equipment

  • 1 large rimmed baking sheet
  • 1 microwave

Method
 

Make the biscotti
  1. Heat the oven to 350°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  4. Whisk the eggs, melted butter, orange zest, and vanilla in a medium bowl.
  5. Stir the egg mixture into the flour mixture until a soft dough forms.
  6. Divide the dough in half.
  7. Shape each half into a 12-by-2-inch log on the prepared baking sheet, spacing the logs at least 3 inches apart.
  8. Bake for 25 to 30 minutes, until the logs are set and lightly golden.
  9. Cool the logs on the baking sheet for 10 minutes.
  10. Reduce the oven to 325°F.
  11. Transfer the logs to a cutting board.
  12. Slice each log diagonally into 1/2-inch-thick pieces with a serrated knife.
  13. Arrange the slices cut-side down on the baking sheet.
  14. Bake for 10 to 12 minutes, turn them over, then bake for another 10 to 12 minutes, until dry and crisp.
  15. Transfer the biscotti to a wire rack and cool completely.
Make the chocolate dip
  1. Melt the chopped chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each interval, until smooth.
  2. Dip one end of each cooled biscotti in the chocolate.
  3. Place the biscotti on parchment until the chocolate is set.

Notes

For evenly crisp biscotti, slice the logs diagonally to a consistent 1/2-inch thickness. Store in an airtight container at room temperature for up to 1 week; freeze for up to 2 months. For a dairy-free option, use plant-based butter and dairy-free semisweet chocolate.