Recipes » Desserts » Chocolate Orange Biscotti
T. Colin Campbell Center for Nutrition Studies

Chocolate Orange Biscotti

By 4 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 5(4)
Infused with notes of bright citrus and chocolate, this biscotti takes a classic cookie to another level. It’s great for the holidays, and also the perfect thing to prepare for friends and family who are gluten free.
Prep: 10 mins Cook: 40 mins Yield: 8 biscotti
Gluten Free Soy Free

Here, I take Italian biscotti and convert them into Paximadia (Greek biscotti) with just a few sleights of hand and ingredients. Sesame seeds, orange juice, and orange zest, make these tastes as authentic as if they were from a bakery in Mykonos. These Greek biscotti are twice baked and slightly sweet. The texture on the outside is light and crisp and the inside is just a bit chewy with a fragrant orange essence from the zest.

Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022).

Ingredients

Ingredients

Biscotti

  • 1 ½ cups almond flour
  • ½ cup gluten-free oat flour
  • 2 Tbsp cacao powder
  • 2 Tbsp ground flaxseed meal
  • ¼ cup toasted sesame seeds
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup orange juice
  • ½ cup coconut sugar
  • 1 Tbsp orange zest

Toppings

  • Sesame seeds
  • Chopped almonds
  • Chopped walnuts
  • Chopped pumpkin seeds
  • Chopped chocolate chips
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

Biscotti

  • 1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  • 2. Add the almond flour, oat flour, cacao powder, flaxseed, sesame seeds, baking soda, and baking powder to a large bowl and stir to combine.
  • 3. Make a well in the middle of the dry ingredients. Add the orange juice, coconut sugar, and orange zest and stir until incorporated.
  • 4. Form the dough into a log and flatten it so that it's about 8 inches long and 4 ½ inches wide. Sprinkle the nut, seed, and chocolate chip toppings evenly over the top of the dough. Place the log on the prepared cookie sheet.
  • 5. Bake until the kitchen is filled with the aroma of chocolate, about 25 minutes. Rotate the baking sheet from front to back halfway through baking.
  • 6. Transfer the log from the baking sheet to a cutting board. Slice the log into 1-inch slices, slicing at an angle with a wet serrated knife. Arrange the slices on the baking sheet cut side down and return them to the oven. Bake the slices until they are toasted on the outside and a little soft on the inside, about 15 minutes.
  • 7. Transfer the baking sheet from the oven to a wire rack and let sit for about 10 minutes before removing the cookies to cool completely.

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