Orange almond biscotti with a neat dark chocolate dip.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Chocolate-Dipped Orange Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 160 minutes: 30 hands-on, 0 chilling or resting, 50 whole-batch cooking and 80 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
- Serrated knife
Orange almond biscotti with a neat dark chocolate dip.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make dough
- 1Make doughHeat oven to 350°F (175°C), or 325°F (165°C) fan. Whisk flour, sugar, baking powder and salt. Stir in eggs, cooled butter and vanilla. Fold in the listed nuts, fruit, seeds or chips; reserve dipping chocolate if listed.
First bake
- 2First bakeShape two logs about 10 inches long and 2 inches wide on a lined sheet, 3 inches apart. Bake 25–30 minutes until the dough feels set and the tops are lightly golden.
Slice and dry
- 3Slice and dryRest 15 minutes. Reduce oven to 300°F (150°C), or 275°F (135°C) fan. Slice into 28 diagonal pieces about 1/2 inch thick. Bake cut-side down 10 minutes, turn and bake another 10 minutes.
Cool and finish
- 4Cool and finishCool on a rack 30 minutes. Melt the reserved dark chocolate gently, dip each biscotto halfway, and let set on parchment about 35 minutes. Total cooling and setting includes the 15-minute log rest.
Chef’s Science & Pro Tips
Ingredient science
Rest logs before cutting so slices hold together.
Technique & texture
Use a serrated knife and a light sawing motion through nuts or fruit.
Finishing & serving
Keep water out of melted chocolate so it does not seize.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 weeks | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Refresh uncoated biscotti at 300°F (150°C) for 5–8 minutes, then cool. |
Notes
- Rest logs before cutting so slices hold together. Use a serrated knife and a light sawing motion through nuts or fruit. Keep water out of melted chocolate so it does not seize. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Why do my slices crumble?
Allow the 15-minute rest and use a sharp serrated knife.
Can I make thick slices?
Thicker slices need more drying; use 1/2 inch as specified.
Are they meant to be crisp?
Yes. The second bake dries the crumb for dipping in coffee.
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