Indulge in the combination of citrus and rich chocolate with these delicious citrus biscotti drizzled with chocolate recipe card.
Jump to RecipeThis delectable treat is not only a simple recipe to make but also light and refreshing, bursting with flavor that will leave your taste buds filled with joy.
Enjoy an afternoon treat with your favorite cup of coffee, hot tea, or hot chocolate. These biscotti are sure to become one of your favorite treats.
These chocolate orange biscotti are perfect for sharing with friends or savoring all by yourself.
Get ready because your taste buds will have a love affair with the amazing flavor.
What’s Biscotti?
Why is the name Biscotti?
Biscotti are Italian cookies and it means twice-baked cookies. It’s a sliced cookie that has a long oval-shaped dough that has been baked, cut into individual pieces using a sharp serrated knife, and goes back into the oven for a second bake.
This gives biscotti cookies texture, low moisture, and extra crunch. The cookie is also usually long and somewhat narrow.
Citrus Biscotti with Dark Chocolate Drizzle
These cookies are delicious with a combination of orange and melted chocolate drizzled on top.
Biscotti is the perfect sweet dessert to enjoy on a warm evening.
Sharing Other Ingredients To Add
I share other ideas to add to this biscotti recipe at the end of this blog post. Trust me, you will not want to miss these delicious additional biscotti recipe additions.
Biscotti made with cornmeal are often crunchy cookies But soft cookie lovers rejoice, I will share the trick below for getting a very crunchy biscotti.
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Step 1: Preheating The Oven And Combine Dry Ingredients
Preheat the oven to 325 degrees f.
Line a large baking sheet or baking pan with parchment paper.
Combine the flour, yellow cornmeal, baking powder, and salt in a large bowl. Lightly combine ingredients with a whisk.
Once the dry ingredients are combined, add the tablespoon of zest and whisk together.
Step 2: Beat Eggs And Sugar
Beat the eggs, sugar, and orange juice with an electric mixer. The biscotti dough should be pale yellow and fluffy and takes 3 minutes.
Step 3: Spoon In The Flour
Spoon the flour mixture into the wet ingredients. Combine flour just until it’s almost combined. The biscotti dough will be soft and sticky.
Let dough sit for 5 minutes.
Transfer the dough to the prepared baking sheet using a rubber spatula or wooden spoon.
Divide dough into two thick dough forms and space them evenly.
Step 4: Flatten Dough First Bake Citrus Biscotti
With a little water, moisten your hands and shape the dough into an 11×4-inch biscotti log.
Bake until lightly brown, about 35 minutes.
Cool the biscotti logs for 5 minutes on the baking sheet.
Cut logs crosswise into 1/2-inch thick slices using a sharp serrated knife.
Arrange the biscotti in a single layer cut side on the baking sheet. Place the slices in the oven for the second time.
Bake until the biscotti are pale, 10 minutes.
Step 5: Cooling, Melting Chocolate, Drizzling And Storage
Cool the Biscotti on the baking sheet for 5 minutes. Using a metal spatula transfer the Biscotti to a rack to cool completely.
Melt the chocolate using a Candy Melt such as Wilton candy melt or Microwave. If using a microwave, melt the chocolate at 20-second intervals and stir until melted to avoid seizing the chocolate. The total time to melt chocolate is 1 1/2 minutes.
Once the chocolate is melted, drizzle the chocolate using a fork on top of the biscotti.
NOTE: if you are using regular dark chocolate, put the biscotti in the refrigerator to set for about 15 minutes.
This biscotti can be made ahead, and biscotti freeze very well too.
Store in an airtight container at room temperature for up to 4 days. These cookies can be frozen for up to 3 months.
I hope you enjoy this easy citrus biscotti with chocolate drizzle ad give these a try. Do you make these easy sweet treats too? I’d love to know if you give these a try too!
Discover a world of flavor possibilities with this versatile biscotti recipe!
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Next time you make this biscotti recipe
- add dried cranberries
- and mini chocolate chips
Option 2
- orange glaze add the orange juice with powdered sugar
- sprinkle toasted almonds
Crunchy Lemon Biscotti
- lemon zest
- lemon juice
- creamy white chocolate drizzle
Citrus Biscotti with Dark Chocolate
Equipment
- 1 electric mixer or stand mixer
- 1 large baking sheet
- 1 cooling rack
- 1 large bowl
- 1 Small bowl microwave safe bowl
- 1 1 cup measuring cup
- 1 3/4 cup measuring cup
- 1 1 cu measuring cup
- 1 rubber spatula or metal spatula
- 1 Sheet of Parchment paper
- 1 Wilton Candy Melt or Microwave optional
- 1 1/2 teaspoon measuring spoon
- 1 tablespoon measuring spoon
- 1 teasppoon measuring spoon
- 1 large cutting board
- 1 sharp serrated knife
Ingredients
- 2 cups Measure for Measure Gluten Free Flour or All Purpose Flour
- 3/4 cup Fine Yellow Cornmeal If you can't find fine cornmeal add regular yellow cornmeal to a food processor and grind it a bit
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 large room temperature eggs
- 1 cup Sugar
- 1 bag Ghirardelli dark chocolate wafers or 1 3/4 cups dark chocolate chips
- 1/4 piece fresh orange for orange juice
Instructions
- Set the oven temperature to 325 degrees F.
- Line a large baking sheet or baking pan with parchment paper.
- Combine the flour, yellow cornmeal, baking powder, and salt in a large bowl. Lightly combine ingredients with a whisk.Once the dry ingredients are combined, add the tablespoon of zest and whisk together.
- Beat the eggs, sugar, and orange juice with an electric mixer.The biscotti dough should be pale yellow and fluffy and takes 3 minutes.
- Spoon the flour mixture into the wet ingredients. Combine flour just until it's almost combined. The biscotti dough will be soft and sticky. Let dough sit for 5 minutes.
- Transfer the dough to the prepared baking sheet using a rubber spatula or wooden spoon. Divide dough into two thick dough forms and space them evenly.
- With a little water, moisten your hands and shape the dough into an 11×4-inch biscotti log.
- Bake until lightly brown, about 35 minutes.
- Cool the biscotti logs for 5 minutes on the baking sheet.
- Cut logs crosswise into 1/2-inch thick slices using a sharp serrated knife.
- Arrange the biscotti in a single layer cut side on the baking sheet. Place the slices in the oven for the second time. Bake until the biscotti are pale, 10 minutes.
- Cool the Biscotti on the baking sheet for 5 minutes.
- Using a metal spatula transfer the Biscotti to a rack to cool completely.
- Melt the chocolate using a Candy Melt such as Wilton candy melt or Microwave. If using a microwave, melt the chocolate at 20-second intervals and stir until melted to avoid seizing the chocolate. The total time to melt chocolate is 1 1/2 minutes.
- Once the chocolate is melted, drizzle the chocolate using a fork on top of the biscotti. NOTE: if you are using regular dark chocolate, put the biscotti in the refrigerator to set for about 15 minutes
- This biscotti can be made ahead, and biscotti freeze very well too.
- Store in an airtight container at room temperature for up to 4 days. These cookies can be frozen forvup to 3 months.
Notes
Citrus Biscotti With Chocolate
 Set the oven temperature to 325 degrees F. Line a large baking sheet or baking pan with parchment paper. Tip: When zesting the orange, do not add the pith. (the white beneath the orange skin) This will make the orange flavor bitter.
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Sounds Yummy. xoxo Kris
They look delicious, Cindy. xo Laura
They’re so good
Melted chocolate is the best!!
YES!!
You had me at the words chocolate drizzle, these sound divine!
They are so good
I have never made biscotti before! It looks so yum with the chocolate drizzled over it! Will pin so I can try it some time! Thanks!