Chocolate Dipped Orange Biscotti Recipe - Allrecipes.com
Chocolate Dipped Orange Biscotti Recipe
  • READY IN hrs

Chocolate Dipped Orange Biscotti

Recipe by  

"A delightful combination of chocolate and orange. A perfect cookie for any occasion."

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Ingredients Edit and Save

Original recipe makes 10 cookies Change Servings
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  • PREP

    25 mins
  • COOK

    50 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  2. In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.
  3. Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.
  4. Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.
  5. Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2007

delicious biscotti! after reading all the reviews, i modified the recipe slightly. i added ~1/2 C more flour, a little more sugar and baking powder, 1 t orange extract, and 2 T oil. it was so easy to make- i can't wait to make it again! next time though, i'd make them a little smaller, so we get more cookies.

 
Most Helpful Critical Review
Oct 05, 2007

This recipe would have gotten a much higher rating from me if it was accurate. It is clear, however, from the amount of flour, that it is not. One cup is barely enough to turn the one and a half eggs into a batter, much less a dough. I actually believe that this must be a typo, and that you need to use 2 cups. After adding an extra cup of flour, this recipe became a kneadable dough, and came out exactly as I would expect biscotti to come out, as a firm, dense cookie, and not-too-sweet taste. If I could, I'd mark four stars for taste, one star for inaccuracy.

 

82 Ratings

Jul 23, 2003

Outstanding Biscotti, Peg! The orange/chocolate combination makes a party for your tastebuds! I love this recipe. I didn't change a thing, followed your instructions to the letter and came out with perfect tasting and perfect looking cookies.

 
Dec 09, 2003

The dough was way too wet to handle but I molded it into a log and baked it anyway. It turned out great! Next time I will add just a bit more orange zest. My fussy father couldn't get enough.

 
Dec 10, 2005

Not bad. Though, a warning: if you're planning on doubling (or tripling) this recipe, you'll need to add more flour -- until the dough becomes easy to handle. I didn't have almonds, used white chocolate chunks. Very orange-y.

 
Dec 03, 2005

everytime I make these, They turn out wonderfully! Don't over back the log in the oven for too long, or I find it will crumble easily when cut into pieces. But the taste is amazing. Instead of dipping one whole side in chocolate, I have dipped an end in chocolate too (so that when dunked in coffee or hot chocolate) it tastes wonderful!!! I have also drizzled the chocolate over one side to give it a "professional" look like the ones in the stores. Everytime I make these they go fast. They're perfect for bake sales, cookie exchanges, or just to have around the house with your cup-o-jo!

 
Jan 02, 2005

I was very pleased with these and they got good reviews from my friends. I did add 1/2 tsp of orange extract because I wanted to make sure you could taste the orange flavor, and it seemed just right. I also rolled them in sliced almonds after dipping them in chocolate for decoration.

 
Feb 12, 2009

Thanks for this great recipe. We like it best plain with just almonds and 1 tsp vanilla. The other change I made to the recipe is 1/2 tsp baking powder and no baking soda and it has a way better flavour. I also cut it thinner, about 1/2 inch slices on the diagonal. It lasts really well - I've even mailed it to my son in Serbia. He calls it "Mum's world famous biscotti."

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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