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Dark Chocolate-Orange Biscotti


Recipe courtesy of Chef Michael Williams, Winston, Mount Kisco 

“This is a classic Italian, twice-baked cookie,” says Chef Williams, “to be enjoyed with a hot beverage during the holidays. Dunking is allowed!”

Makes 80 biscotti

1 cup unsalted butter, softened
2 cups granulated sugar, plus more for sprinkling on top
4 eggs
1 tsp vanilla extract
Zest of 2 oranges
5 cups all-purpose flour
1½ tsp baking soda
1½ tsp baking powder
1 tsp kosher salt
¼ cup King Arthur Black Cocoa Powder
2 cups white chocolate, semi-finely chopped
2 egg whites, lightly beaten



Preheat oven to 325°F.

Cream butter and 2 cups sugar in a mixer fitted with paddle attachment on high speed until fluffy. Lower speed to medium, and add eggs, vanilla, and orange zest and continue mixing until fully incorporated (approximately 2 minutes).

Separately, sift together flour, baking soda, baking powder, salt, and cocoa powder. Reduce mixer speed to low and gradually add the dry ingredients and the white chocolate chunks to the wet ingredients. (Do not overmix!) Continue carefully mixing, scraping down the sides as needed until the dough is incorporated.

Divide the dough into quarters. Wrap in plastic and chill 4 hours or overnight. Roll dough into logs, approximately 14” long. Lay the logs on parchment-lined baking sheets, leaving at least 4 inches between them. Brush with egg whites and sprinkle sugar on top.

Bake for 25 minutes. Remove from oven and allow to cool to room temperature. Reduce oven temperature to 200°F. Cut into â…“” slices and lay cut-side up on the baking pan, and bake for 10 minutes; flip over and bake for another 10 minutes.

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