Biscotti with Almonds/Orange/Chocolate
Submitted by sperrine
Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.
YIELD
60 servingsPREP
25 minCOOK
20 minREADY
45 minThese biscotti lean a little richer than the classic almost-fat-free Italian style. The butter and amaretto in this dough give the cookies a tender bite that softens just enough in coffee without crumbling, while still holding their shape during the second bake. It’s a Saturday-morning biscotti, not a stark espresso-bar biscotti.
The three flavor layers are what makes this version stand out: toasted slivered almonds, fresh orange zest, and chocolate chips. Each works independently, but the combination is what elevates the whole. Orange zest brightens the buttery dough; almonds bring nutty texture; chocolate gives every other bite a sweet melted-pocket finish.
Toast the almonds before adding. The recipe specifies blanched, toasted, slivered, and that toasting step is non-negotiable. Raw almonds taste like a chalky afterthought. Toasted almonds give the biscotti its depth.
The twice-bake is the technique that defines biscotti. The first bake (about 45 minutes) cooks the dough through into long loaves. The second bake (15 to 20 minutes after slicing) dries each cookie into its signature snap. Don’t shortcut the second bake; underbaked biscotti will go stale and chewy instead of crisp.
Pro Tips
- Use a serrated knife for slicing the cooled logs. Saw gently to avoid crumbling and crushing the chocolate chips.
- Lay the cut slices flat on the baking sheet for the second bake. They crisp evenly that way.
- If the biscotti soften in storage, return them to a low oven (300°F or 150°C) for 10 minutes to crisp back up.
- Make these for gifts. They keep for weeks in a sealed tin.
Variations
- Swap amaretto for Frangelico for a hazelnut twist.
- Use pistachios and dried cranberries for a Christmas-leaning variation.
- Dip half of each cooled cookie in melted dark chocolate for a fancier finish.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In an electric mixing bowl, combine butter, sugar, orange peel and vanilla; beat until light and creamy.
Sift together the dry ingredients.
With the mixer on slow, add dry ingredients to butter mixture and mix until thoroughly combined.
Slowly add eggs and amaretto. Add almonds and chocolate just until combined.
Remove dough to a floured surface and form into two flat logs about 4 inches wide and the length of your cookie sheet.
Lay the logs onto buttered sheets and place on lower rack of the oven. Bake until lightly browned, about 45 minutes. Remove to a rack to cool.
With a serrated knife, cut the loaves into half-inch slices, placing the cut slices flat oon the cookie sheet.
To make crisp, return them to the lower rack of the oven and cook until golden, 15 to 20 minutes.
Remove the slices to a wire rack to cool then store in an airtight container. Use a decorative tin for gift giving. NOTE: If the biscotti lose their crispness, repeat the crisping stage.
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