Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chocolate-Orange Biscotti

Anna Williams

Yield: Yields about ten dozen 2-1/2-inch cookies.

These fragrant and chocolatey cookies are an inventive departure from more Christmasy-looking cookies while still being sparkly, festive, and full of delicious nuggets like hazelnuts, candied orange peel, and chocolate chunks. Another bonus for holiday giving: The biscotti are sturdy enough to travel well, arriving at their destination unbroken and as delicious as the day you baked them.


For the dough:

  • 2-1/2 cups whole skin-on hazelnuts
  • 12 oz. high-quality bittersweet or semisweet chocolate
  • 8 oz. (1 cup) unsalted butter, completely softened at room temperature
  • 4 large eggs
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 2 Tbs. instant espresso powder or finely ground coffee
  • 3/4 cup high-quality Dutch-processed cocoa powder, sifted
  • 1 cup candied orange peel
  • 18 oz. (4 cups) unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. kosher salt

For finishing:

  • 4 egg whites
  • 1 tsp. best-quality orange extract 
  • 3/4 cup granulated sugar


Mix the dough.

  • Position oven racks in the middle and top of the oven and heat the oven to 350°F. Toast the hazelnuts on a baking sheet until they’re well browned, about 10 minutes. Let cool. You won’t need to skin them—the skins taste great—but if the nuts are bigger than 1/2 inch, chop them roughly. Chop the chocolate into slivers that are a scant 1 inch long and 1/8 inch wide.
  • With an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Add the eggs one at a time. Add the brown and white sugars, vanilla extract, almond extract, espresso powder, and cocoa powder, scraping down the sides of the bowl as needed. Add the candied orange peel, flour, baking powder, and salt. Add the hazelnuts and chocolate slivers, mixing just to combine. The dough will be stiff and a bit sticky. Let the dough rest for 15 to 30 minutes before shaping.

Shape and bake the dough.

  • Line two large baking sheets with parchment. Divide the dough into six equal pieces. Using as little flour as possible on the work surface, roll each piece into logs that are 12 to 14 inches long and 1-1/4 inches wide, working out the air pockets as you go. (If you’re working ahead, wrap the logs in plastic wrap and refrigerate them overnight). Transfer the logs to the lined baking sheets, setting the dough about 3 inches apart, patting the sides to smooth and straighten. In a small bowl, beat the egg whites with the orange extract until foamy. Brush the tops and sides of the logs with some of the whites. Sprinkle with 1/4 cup of the sugar. Bake until firm in the center, about 35 minutes, rotating the sheets to ensure even baking. Set the sheets on racks until the logs are cool enough to handle and so the dough won’t compress when you cut it, about 30 minutes.

Bake the second time.

  • Reduce the oven to 300°F and line the baking sheets with fresh parchment, if needed. With a serrated knife, saw the strips into 1/2-inch-thick slices, cutting crosswise. Lay the slices flat on the baking sheets. Brush the tops with the beaten egg white and sprinkle with another 1/4 cup of the sugar. Bake about 15 minutes, rotating the baking sheets as needed. Turn the biscotti over. Brush again with the egg white and sprinkle with the remaining 1/4 cup sugar. Bake another 10 to 15 minutes, watching carefully to make sure the chocolate doesn’t burn. The centers will feel somewhat soft even when fully baked; they’ll harden as the cookies cool. Set the baking sheets on racks, letting the cookies cool and crisp completely on the sheets. If stored airtight, the biscotti will keep for about two weeks.

For a more intense chocolate flavor, replace the chocolate and cocoa with a 9.2-oz. bar of Scharffen Berger 62% semisweet chocolate along with 3/4 cup each Scharffen Berger nibs and cocoa.


Rate or Review

Reviews (6 reviews)

  • Burdee | 12/23/2018

    I just finished making these. I like them, but there are a few things I would recommend changing.

    For one, it would save you a lot of trouble if you use chocolate chips instead of a block of chocolate. It melts anyway and nobody can tell whether you used chips or slivers.

    Also dont bother glazing with egg white/orange extract and sugar. It looks strange and makes the biscotti even messier to eat. It also does not add any orange flavour. I added the zest of one orange and a half teaspoon of orange extract to the batter and also did the egg white/extract glaze and can barely taste any orange. I would recommend adding more.

    Also you only need half the hazelnuts. They recommend waaay too many.

    Otherwise theyre good. Nice and chocolatey.

  • Kat_NYNY | 12/06/2016

    Major disappointment. It had four 4-star reviews but guess what. Three of those are repeats. Definitely not worth the cost in time and ingredients. IF I were to make this again - doubtful- I'd use half the amount of nuts FOR SURE, about 1/2 cup less flour, more orange peel or some zest, and plain old chocolate chips. I so much regret spending my time on this failure of a recipe.

  • Denisedr | 12/22/2015

    Made these for Christmas gifts. Fabulous and easy. Everyone raved. Didn't have candied orange peel so substituted crystallized ginger.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial