Citrus Biscotti With Chocolate Drizzle

These citrus biscotti with chocolate drizzle are crisp and golden, made with fresh orange zest, orange juice, and yellow cornmeal. Finished with a rich drizzle of dark chocolate. These twice-baked Italian cookies are perfect for enjoying with a cup of coffee, hot tea, or hot chocolate any time of year. This simple recipe comes together quickly, so be sure to print the recipe card for your next baking day.

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Equipment: Citrus Biscotti with Chocolate Drizzle

• Handheld electric mixer or stand mixer
• Large bowl or large mixing bowl
• Wire rack or cooling rack
• Cutting board
• Airtight container
• Large baking sheet or baking tray
• Parchment paper
• Rubber spatula or wooden spoon
• Sharp serrated knife
• Citrus zester
• Metal Spatula
• Measuring cup
• 1 1/2 tsp. measuring spoon
• 1 tsp. measuring spoon
• 1 cup measuring cup
• 1/4 measuring cup
• Small bowl

Ingredients:

• 3/4 cup – Yellow cornmeal – gives these biscotti their crunch
• 2 cups – All-purpose flour – you can use gluten-free flour
• 3 large eggs – room temperature
• 1 cup – Sugar
• 1 1/2 tsp. – Baking powder
• 1 tsp. – Salt
• Orange juice – (1/2 fresh orange) – see Cindy’s note below before baking
• 1 tbsp. orange zest – (about 2 oranges)
• 1 tbsp. lemon zest – (about 3 lemons)
• 1 3/4 cups – Dark chocolate or semi-sweet chocolate chips (white chocolate chips are a great option)

Step 1: Combining Dry Ingredients and Setting the Oven Temperature

First, preheat the oven temperature to 325 degrees f. Place parchment paper on a large baking sheet or baking tray. In a large bowl, combine the dry ingredients. Add 2 cups of all-purpose flour, 3/4 cup of yellow cornmeal, 1 1/2 tsp. baking powder, and 1 tsp. salt. Whisk the dry ingredients together.

Cindy’s Tip: I’ve been baking for more than 30 years, and whisking the flour mixture first is one of the easiest ways to ensure even results.

Step 2: Combine the Sugar and Eggs

Using a large mixing bowl with an electric mixer or a large bowl of a stand mixer, mix on medium-high and beat the eggs and sugar, about 3-5 minutes. Scrape down the sides of the bowl with a rubber spatula. The mixture should be pale yellow and fluffy.

Step 3: Adding Orange and Lemon Zest to Flour

Add the orange and lemon zest to the flour. Adding the lemon and the orange zest to the flour before mixing helps release the essential oils, enhancing the flavor throughout the flour mixture and biscotti dough.

Cindy’s Note: When zesting the orange part of the peel. Avoid the white pith underneath because it can affect the flavor of your cookies.

Step 4: Combine the Dry Ingredients with the Wet Ingredients

Add the wet ingredients to the large mixing bowl and add the orange juice.

Combine the flour and the wet ingredients. Set the mixer on low speed. This prevents flour from falling out of the large mixing bowl. Combine flour, a large spoonful of flour at a time, with the egg mixture. Only combine flour until just blended. Do not overmix the biscotti dough. The dough will be sticky. Let the biscotti dough stand for 5 minutes.

Cindy’s Tip: If you aren’t an experienced baker, don’t worry if you still see a little flour after mixing. Finish combining it by hand with a rubber spatula or wooden spoon. It’s a simple step that helps keep the biscotti light.

Step 5: Divide Dough and Transfer to Baking Tray

Scoop dough with a rubber spatula or wooden spoon onto the prepared baking sheet. Divide dough in half and shape into 4-inch logs. Wet fingertips with a little water to shape your biscotti logs. Shape a smooth top and the sides of each biscotti log.

Step 6: Bake and Cut Cooled Biscotti

For the first bake, bake for about 35 minutes until lightly golden brown. Cool for 5 minutes on the baking sheet. Using a sharp serrated knife, cut each biscotti log into 1/2 thick slices.

For the second bake, arrange the cut side of each biscotti cut side down on the same large baking sheet. Bake until golden brown, for about 25 minutes. Cool the chocolate orange biscotti on the baking tray for 5 minutes.

Use a metal spatula to transfer the biscotti to a cooling or wire rack. Let them cool completely.

Step 7: Melting Chocolate for Drizzling

Once the biscotti have cooled completely, it’s time to add the melted chocolate drizzle. I use a Wilton Candy Melt because it keeps the chocolate smooth while I work. If you don’t have one, don’t worry, the microwave works too.

Place the chocolate chips in a small microwave-safe bowl and heat them in 15-second intervals, stirring well after each one. It should take about 11/2 minutes total, but every microwave is different, so watch the chocolate carefully to prevent overheating.

Dip the tip of a fork or teaspoon into the melted chocolate nd drizzle it across each biscotti. Repeat in the opposite direction for a crisscross pattern. It adds just the right amount of melted chocolate, which makes these chocolate orange biscotti even more delicious.

Cindy’s Tips: If you’re using white chocolate chips instead of dark or semi-sweet chocolate, stir in 1/2 to 1 teaspoon of coconut or a neutral vegetable oil before melting. White chocolate is delicate and can seize or become thick and grainy if it’s heated too quickly. Melting it slowly and stirring often will give you a smooth chocolate for drizzling. I also recommend not using a wooden spoon. Wood spoons contain moisture.

Storge Tips:

These citrus biscotti with chocolate drizzle can be made in advance. Store them in an airtight container for up to 4 days. Biscotti also freezes well. Place a small piece of wax or parchment paper between each biscotti before storing in an airtight container for up to 3 months for the best quality.

What is Biscotti?

These citrus biscotti are known as twice-baked cookies. They’re traditional Italian cookies baked on a large baking sheet covered with parchment paper. The biscotti dough is divided and shaped into logs and goes through a first bake.

After the first bake, let each biscotti log cool slightly before slicing it into 1/2 inch – 3/4 inch slices with a sharp serrated knife. Arrange the slices in a single layer and return them to the oven for the second bake. The second bake is what creates their crisp texture, making these crunchy cookies making them perfet for dipping into a hot cup of coffee, hot chocolate, or a cup of hot tea.

Why Use Yellow Cornmeal?

Yellow cornmeal gives these biscotti cookies their texture and subtle nutty flavor. It also adds great golden color and keeps the crisp bite these are known for.

Cindy’s Note: I’ve made them both ways over the years. My family prefers them a little softer, so I add fresh orange juice to the dough. The juice adds moisture, creating a slightly less crunchy cookie than a traditional biscotti. If you enjoy crisp traditional biscotti, leave out the juice. Either way, they are amazing!

Variations:

• Orange Cranberry Biscotti – Fold 1/4 cup of dried cranberries into the dough before shaping the logs. Dried cranberries and orange are a delicious combination. The cranberries add natural sweetness with a bit of tartness. It pairs great with the citrus flavor.
• White Chocolate Citrus Biscotti – Replace the dark chocolate drizzle with white chocolate chips. White chocolate has a sweeter flavor that pairs especially well with orange and lemon.
• Crunchy Lemon Biscotti – For lemon lovers, add 2 tablespoons of lemon zest. The extra zest, combined with the cornmeal, creates a classic lemon biscotti with citrus flavor and crunchy texture. If you enjoy a softer version, use 1 tablespoon of zest and add lemon juice from 1/4 of a lemon. Drizzle with melted white chocolate for the perfect combination of tart and sweet.

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