Description
These Homemade Chocolate Dipped Orange Biscotti are crisp, flavorful Italian cookies featuring toasted almonds, bright orange zest, and a boozy hint of orange liqueur and spiced rum. Twice-baked to achieve the perfect crunch and dipped in rich bittersweet chocolate, they make an elegant treat for coffee breaks or festive occasions.
Ingredients
Dry Ingredients
- 2 ¾ cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup granulated sugar
- 8 Tablespoons unsalted butter (melted)
- 2 Tablespoons orange flavored liqueur
- 2 Tablespoons dark spiced rum
- ½ teaspoon vanilla extract
- 3 large whole eggs
- 1 teaspoon orange zest (approximately 1 large orange)
Nuts
- 1 cup whole almonds
Chocolate Coating
- 1 pound bittersweet chocolate (chopped finely)
Instructions
- Preheat and Toast Almonds: Preheat your oven to 350°F (175°C). Spread the almonds evenly on a sheet pan and toast them in the oven for 10 to 12 minutes, tossing halfway through, until they are lightly browned and fragrant. Set them aside to cool.
- Prepare Wet Mixture: In a large bowl, combine the granulated sugar, melted butter, orange liqueur, dark spiced rum, vanilla extract, and orange zest. Mix these ingredients together until well incorporated.
- Chop Almonds and Add Eggs: Once the toasted almonds have cooled, chop them finely and add them to the wet mixture. Then add the whole eggs and stir to combine thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt to remove any lumps and ensure even distribution.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a thick, sticky dough forms. Cover the bowl tightly with plastic wrap and chill the dough for 30 minutes to firm it up.
- Shape Loaf and First Bake: After chilling, turn the dough out onto a lined baking sheet. Wet your hands slightly and shape the dough into a loaf approximately 8 inches by 13 inches in size. Bake in the preheated oven for 20 to 25 minutes until the loaf is golden brown. Remove and let cool for 15 minutes.
- Slice and Second Bake: Transfer the cooled loaf to a cutting board. Using a serrated knife, slice the loaf into 12 equal pieces, then cut each piece in half to make 24 biscotti. Place the biscotti cut-side down on unlined baking sheets and bake for an additional 15 to 20 minutes until golden and crispy. Transfer to a wire rack to cool completely.
- Melt Chocolate: Place the chopped bittersweet chocolate in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each, until the chocolate is about 75% melted. Remove from microwave and stir until the chocolate is fully smooth.
- Dip Biscotti in Chocolate: Dip each biscotti’s ends into the melted chocolate and place them on parchment or wax paper to set completely. Allow the chocolate to firm up before serving or storing.
Notes
- Grinding almonds coarsely instead of finely will provide more crunch in the biscotti.
- You can substitute orange liqueur with orange juice concentrate or omit it for a non-alcoholic version.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- If you do not have a microwave, melt the chocolate using a double boiler.
- Ensure biscotti are completely cooled before dipping in chocolate to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
