Chocolate biscotti sliced on board

Double chocolate & orange biscotti

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 15 mins Cook: 1 hr plus cooling


Makes 8-10

Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa

Nutrition and extra info

  • Vegetarian

Nutrition: per biscotto (10)

  • kcal171
  • fat7g
  • saturates2g
  • carbs21g
  • sugars11g
  • fibre2g
  • protein4g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 110g self-raising flour
  • 1 tbsp cocoa powder
  • 60g ground almonds
  • 75g golden caster sugar
  • 50g dark chocolate chips
  • 40g candied peel
  • 1 large orange, zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 large egg and one egg yolk, beaten
  • 1 tsp vanilla extract
  • ¼ whole nutmeg, grated (optional)



    One of the most useful of spices for both sweet and savoury


  1. Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.

  2. Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).

  3. Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.

  4. Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th May, 2020
Followed everyone's advice and left to cool before cutting - worked a treat. Didn't have any cocoa powder, so swapped for chai latte powder that we had left over. Gave it a wonderfully exotic and spicy flavour which complemented the chocolate and orange well. The batch won't last long in the house!!
20th Dec, 2019
These came out lovely, though I agree with the below that they're a little bit crumbly when you cut them. Make sure to let them cool as much as possible and use a gentle touch when slicing to minimise the crumbling. I also found that the mixture was quite wet when kneading it - I added a few pinches of flour and cocoa powder to make it a bit easier to work with which I found helped a lot.
20th Dec, 2019
I like this recipe, nice and easy. I didn't have any ground almonds at home, it was raining, so I used desiccated coconut which gave a nice bit of texture and flavour.
23rd Dec, 2017
I made these yesterday,they were a little crumbly to cut, I think next time I will let them cool slightly before cutting to see if this helps. I will also add some nuts next time
You Ripper...
3rd Dec, 2017
Mine fell apart when I sliced them after the first half an hour, no idea why but clearly I've done something very wrong...
Frantic Flapjack
20th Nov, 2017
Never made biscotti before. Dead easy to make and a lovely flavour. Made them yesterday. They're all gone today!
4th Dec, 2017
How long do these last for? Just wondering whether to be extra prepared for Christmas and make them now!
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. You can keep this for a couple of weeks in an airtight container.
20th Dec, 2019
Wait until the finished biscotti slices have entirely cooled, then dip into melted dark chocolate. Pop in the fridge to set. Very indulgent!
Want to receive regular food and recipe web notifications from us?