Chocolate-Orange Biscotti

These are always a hit! Do remember to reduce the oven temperature for the second bake as I've been guilty of forgetting that and having to throw away a batch (or two) (I know, the horror!)!

• Amo Coquere

• 4/8/2021

Not sure why anyone would make this without doubling the recipe! I have been making it about once per month, and I eat most of them myself! Double the recipe. Also, I have never wrapped anything in plastic for the freezer. Just put each half of the doubled recipe in a bowl and then within each bowl divide the dough into two parts. Put those bowls in the fridge (as instructed) and 20 minutes later the four "loaves" are ready to shape. Don't be shy about using chocolate chips. Do add some orange extract to the recipe.

• rgdudl

• Etna, NY

• 3/30/2016

I love this recipe, as I do the chocolate-orange combination, and have been making this for years. I reviewed it years ago, but apparently BA has purged its system of many older reviews. Over the years, I have doubled the amount of orange peel and used pure orange oil, which I suggested in my original review as what commercial bakers use. This time I substituted a dark chocolate-orange bar from Belgium I found at Aldi. A great eating chocolate bar BTW. Since the bar has bits of almond, I switched to using almond instead of pecans. I doubt it is possible to get a real orange flavor, as people expect, but I still love this recipe. It is very easy and comes out very well.

• mswindycty

• Chicago

• 3/27/2016

This recipe was good but next time I will double the orange zest. I used a generous 1 tbsp. of zest but still found the orange flavor to be very subtle (to the point of undetectable by some of my "tasters"). I chopped up Ghirardelli semi-sweet chocolate chips, which seem larger than standard chips. Next time, I might use mini chocolate chips to save time. Despite the critiques, I do plan on making these again. I was asked for the recipe by several people, which makes it a winner in my book.

• buen_provecho

• 12/9/2013

This recipe turned out great. My suggestion for upping the orange factor is brushing the cut ends with a layer of Grand Marnier (or whatever orange liquor you used) before the second bake. That really helped bring out the citrus taste.

• marisombre

• philadelphia, pa

• 10/7/2013

Great recipe! I use orange oil every time, it's much easier and not expensive compared to some other cooking oils. I like it best when I use bar chocolate (65%) and sort of shave it off the sides of the bar with a heavy butcher's knife. This method is much easier than chopping and gives a great texture. I also use the butcher's knife to cut the logs without crumbling though I have used a bread knife in the past.

• enigmakat

• 4/24/2013

Every time I make this recipe, every single person who's tasted it has said, "Best Biscotti Eva!" and refuses to let me change a thing. Nuff said.

• Anonymous

• Whistler Foodie

• 3/5/2013

My husband is the oficial biscotti baker at Christmas. A long tradition for us with our usual favs. He made this recipe for me after I stubled upon it searching for Christmas ideas. This is the BEST biscotti recipe and the cookies are the best I've ever tasted. We skipped the GM and used good quality orange extract and dark chocolate. Will be making this again for sure!

• msanza

• Wilmington,NC

• 12/24/2012

I have made this biscotti to give away as Christmas gifts for the past 5 years and it is always a huge hit! I have friends that ask for these biscotti. The grated orange peel with the Grand Marnier give them a great flavor! Awesome recipe.

• Anonymous

• Oceanside, Ca.

• 12/16/2012

Made this and the Pistachio, Raspberry, and White Chocolate Biscotti for a Foodies Italian dinner a few weeks ago and still getting requests for the recipe. It was very easy and a huge hit! Used 3 eggs instead of 2 and added little drizzle of orange oil for extra orange flavor. Cut pecans and chocolate in very small pieces to avoid crumbling when cutting. Used a very sharp bread knife and the log cut very easily. Great base recipe!

• mgiere

• Fort Collins, CO

• 11/18/2012

This biscotti is the BOMB! Consistently delicious and easy, there is no better treat for a casual afternoon of sweets snacking and coffee drinking. These tasty treats are also perfect for care packages as they keep exceptionally well in the mail. One thing I've noticed is that it is better to err on the side of undercooking the logs (by about five minutes each round) or they will come out very hard and crumbly; go based on color - taking them out when they are still very light the first round will ensure that they end up ideally crunchy with a beautiful golden color.

• phaia

• 8/5/2012

Wonderful biscotti. My only suggestion is to use a little less chocolate because I found that if I had used the full amount the chocolate would overpower every aspect of the biscotti. But if you are going for a dessert biscotti than the chocolate can't hurt. I also think it can't hurt to add more orange zest.

• Zyanyakb

• Seattle

• 2/14/2012

Great biscotti! I didn't have any orange oil on hand, so I used 2 T of frozen orange juice concentrate. I learned this trick from a recipe for cheesecake that I have and it's the perfect flavor of orange. The chocolate orange combination is perfect!

• kmek

• 1/22/2012

light and delicious with a nice hint of orange. a christmas staple.

• hcb23

• columbus, oh

• 1/3/2012

Yowzers, this recipe friggen rocks. Easy too. I took the advise of another before baking and used ORANGE EXTRACT, didnt bother with zest, and used twice as much. Safeway has it for $4 a bottle. Orange flavor is right there with the rich Ghiradelli chocolate chips I used (chopped). ROCKS!

• lacymilonas

• 9/26/2011