Chocolate Dipped Orange and Hazelnut Biscotti
This chocolate-dipped orange and hazelnut biscotti is a twice-baked Italian cookie that combines roasted hazelnuts and bittersweet chocolate with fresh orange zest for a bright, crispy dunking cookie.
This chocolate-dipped orange and hazelnut biscotti is a twice-baked Italian cookie that combines roasted hazelnuts and bittersweet chocolate with fresh orange zest for a bright, crispy dunking cookie.
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In a large bowl of a standing mixer fitted with a paddle attachment, cream together 2 tbsp butter, ¼ cup granulated sugar, and 1 tsp orange zest on medium speed, about 3 minutes. Add 1 egg and 1 tsp vanilla extract and beat on medium low until combined, about 1 minute.
In a medium bowl, whisk together 1 cup all purpose flour, ½ tsp baking powder, and ¼ tsp kosher salt. Add the flour mixture to the butter mixture and mix together on low until just combined, about 1 minute. Add ⅓ cup hazelnuts and mix for another 30 seconds.
Cut a piece of parchment so that it fits inside a Suvie pan and lay the parchment on a flat surface. Transfer the dough from the bowl to the parchment and mold it into a 9" x 2 ½" log (lightly wet your hands if dough becomes too sticky). Lay the log and parchment in a Suvie pan and insert the pan into the top zone of your Suvie. Input settings and cook now. Bake at 325°F for 35 minutes.
After baking, remove pan from Suvie and let cool completely in pan, about 30 minutes.
Once cool, transfer the log to a cutting board and use a serrated knife to make ½" slices on the bias. The log should yield about 14 total cookies. Distribute the slices cut-side up between two Suvie pans, insert the pans into your Suvie, input settings, and cook now, flipping biscotti halfway through baking. Bake at 325°F for 40 minutes.
Towards the end of baking, melt the chocolate chips in a heatproof bowl at 50% power in the microwave for 1 minute. Stir the chocolate chips and continue microwaving in 15 second intervals until fully melted.
Once the bake is finished, remove the biscotti from the pan and dip halfway in melted chocolate at an angle. Lay dipped biscotti on Suvie roasting racks, insert racks into Suvie pans, and place pans in the fridge to allow chocolate to set, about 15 minutes.
Store cooled biscotti in an airtight container at room temperature for up to 2 weeks; they do not require refrigeration and reheat crisply in a 250°F oven for 5 minutes if they soften.
The first bake sets the dough into a log, which is then cooled and sliced. The second bake removes moisture from the slices, creating the signature hard, crunchy texture ideal for dunking in coffee or tea.
Yes, but the result will be sweeter and less complex. Bittersweet chocolate balances the orange brightness and hazelnut richness. Use quality milk chocolate if substituting.
Store in an airtight container at room temperature for up to 2 weeks. The low moisture content keeps them crisp longer than most cookies.
Yes. Refrigerate wrapped dough for up to 24 hours, then bake. This actually improves flavor development. Let it come to room temperature for 20 minutes before shaping.
Cool the baked log for 10–15 minutes, then slice at a 45-degree angle with a serrated knife using a gentle sawing motion. This angle is traditional and helps them stand upright during the second bake.
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