An Italian biscuit, these orange chocolate biscottis have notes of orange zest and are studded with gooey chunks of chocolate.
These are a take on the class Italian almond biscottis. Biscottis are twice-baked, dry, crunchy, and are sometimes dunked in an Italian dessert wine.
These biscottis, however, are nut-free and I highly suggest dunking them in a warm holiday beverage. They are so tender, crunchy, and buttery.
Orange and chocolate screams Christmas season to me, so virtually I had to include those flavor notes in this biscotti.
These crunchy biscuits contain no butter and milk. To create that buttery texture coconut oil is used.
For the orange flavor in this recipe I used finely chopped orange peel. This was wasn’t my intent, but I didn’t have a microplane at the time. I just peeled off the orange peel then finely chopped it up. It created a beautiful zesty flavor and I don’t think I would want it any other way. That being said, I highly recommend to do the same.
These biscottis contain simple ingredients, such as:
Flour, baking powder, salt, cinnamon, cardamom, and sugar for the dry ingredients.
Melted coconut oil and vanilla extract for the wet ingredients.
And of course, finely chopped (or zest) orange peel and chopped dark chocolate.
Sound heavenly? I think so too.
These Orange Chocolate Biscottis are…
- Crunchy and tender
- Sweet, zest, and slightly rich
- Simple and easy
- Oh so delicious
An Italian biscuit, these orange chocolate biscottis have notes of orange zest and are studded with gooey chunks of chocolate.
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup finely chopped orange peel or sub zest of one medium orange
- ½ cup melted coconut oil
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
- ⅓ cup finely chopped dark chocolate
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
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To a large mixing bowl, whisk together the flour, sugar, baking powder, salt, spices, and orange peel. Pour in melted coconut oil. Use a wooden spoon or spatula to combine until incorporated. Slowly add in non-dairy milk 1 tbsp at a time while stirring. Once the dough starts to come together, form it into a ball. The texture should be slightly dry, but smooth enough to cohesively come together.
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Cut the dough ball in half and transfer to the prepared baking sheet. Form each half into a rectangle about 9" long, 3" wide, and 1/2" thick. Leave several inches between each dough half. (Optional): Sprinkle over some coarse sugar. Bake for 25 minutes. Remove from oven and let cool for 10 minutes. Reduce oven temp. to 325.
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Using a sharp serrated knife, cut each rectangle crosswise into 1-1.5" thick slices. Place the slices upright back on to the baking sheet. Bake for another 25 minutes until biscottis are mostly dry and golden brown. Allow cooling for 10-15 minutes. The more they cool the dryer and crispier the texture will be.
