Orange Dark Chocolate Biscotti (Bakery-Style)

Crisp edges with a lightly tender center, bright orange flavour, and rich dark chocolate throughout. The trick is rubbing the zest into the sugar first — it releases the oils and makes a noticeable difference in flavour. A light orange glaze and dark chocolate drizzle make these feel straight from a bakery case. Ingredients Dry 2 cups (250g) all-purpose flour 1 cup (200g) granulated sugar 1 tsp baking powder ½ tsp salt Optional: ¼ tsp cinnamon or a small pinch espresso powder Wet 2 large eggs + 1 egg yolk ¼ cup (60ml) melted butter 1 tbsp vanilla extract Zest of 1–2 oranges 2 tbsp fresh orange juice Mix-ins ¾–1 cup chopped dark chocolate or dark chocolate chunks (60–70% works best). Author's note: I cheated a bit by using orange dark chocolate! Orange Glaze (optional) 1 cup icing sugar 2–3 tbsp fresh orange juice Optional: pinch of orange zest Dark Chocolate Drizzle (optional) Melted dark chocolate for drizzling Instructions 1. Prep Preheat oven to 325°F (165°C). Line a baking sheet with parchment. 2. Bloom the zest Rub orange zest into the sugar with your fingers until fragrant. This releases the oils and intensifies the orange flavour throughout. 3. Make the dough Whisk flour, baking powder, salt, and optional cinnamon or espresso powder. In a separate bowl, whisk eggs, egg yolk, melted butter, vanilla, and orange juice. Combine wet and dry ingredients to form a soft, slightly sticky dough. Fold in chopped dark chocolate. If the dough feels overly loose or sticky, add 1–2 tbsp flour. 4. Shape Divide dough into 2 logs. With lightly floured or damp hands, shape each about 1 inch thick. 5. First bake Bake for 25–30 minutes, until set and lightly golden. Cool for 15 minutes. 6. Slice Using a serrated knife, cut into ½–⅝ inch slices on a slight diagonal. 7. Second bake Reduce oven to 300°F (150°C). Bake slices for 8 minutes, flip, then bake another 5–7 minutes. Edges should be crisp while centers remain slightly tender — pull them before they feel fully dry. 8. Finish For extra dessert-style biscotti, drizzle with orange glaze, add a dark chocolate drizzle, or use both together for a bakery-style finish. Allow glaze or chocolate to set before storing. Pro Tips Chopped chocolate gives better texture than mini chips — the irregular pieces melt into pockets rather than distributing evenly. Butter creates a softer, richer crumb than oil — worth it if you have it on hand. Don't overbake during the second bake — they continue to crisp as they cool. A tiny pinch of flaky salt on top pairs beautifully with the dark chocolate and orange. To freeze: cool completely (and let any glaze fully set), then freeze in a single layer for 30–60 minutes before stacking in an airtight container or freezer bag. Keeps well for up to 2 months. Thaw at room temperature for 20–30 minutes — no reheating needed. To re-crisp edges after thawing, bake at 300°F (150°C) for 3–5 minutes. Note: glaze and chocolate drizzle may soften slightly after freezing; for best presentation, freeze unglazed and add finishes after thawing.

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