Buttery Orange Biscotti (Two Ways)

Buttery biscotti with orange, pine nuts, and rosemary on a red napkin next to a mug of coffee, more biscotti and Christmas table decor in the background.

4.31 from 13 votes

Buttery Orange Biscotti (Two Ways)

Add this buttery orange biscotti recipe to your holiday cookie assortment. There are two versions to try - chocolate-dipped and orange-rosemary. Both are flavored with orange zest, orange liqueur, and pine nuts. They're perfect for gift giving.

Prep Time15

Cook Time50

Total Time1 5

Course: Baking

Cuisine: Italian

Servings: biscotti

Author: Lynne Webb

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter softened
1 cup sugar
2 eggs lightly beaten
1/2 teaspoon vanilla extract
1 tablespoon orange liqueur (see notes for an alcohol-free substitution)
Zest of 1 large orange about 1-1/2 tablespoons

For the orange-rosemary version:

1/2 cup pine nuts toasted
1 to 1-1/2 tablespoons fresh rosemary finely chopped
1 egg beaten with 1 tablespoon water

For the chocolate-dipped version:

1/2 cup semi-sweet chocolate chips
1/4 cup pine nuts toasted and roughly chopped

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper, dust it with a generous amount of flour, and set aside.
Sift the flour, baking powder, and salt together in a medium bowl.
In a separate, larger bowl, cream the butter and sugar together. Add the eggs, vanilla, orange liqueur, and orange zest and beat until light and smooth.
Gradually add the dry ingredients and combine gently with a spatula. Don't overmix. NOTE: If you're making the orange-rosemary version, stir the pine nuts and chopped rosemary in now. If you're making the chocolate-dipped version, skip to the next step. (See notes for cutting quantities and making one log of each.)
Spoon the dough onto the prepared baking sheet in two equal portions. With well-floured hands, form each portion into a 10 x 2-inch log about 3/4-inch high.
Smooth and shape the logs evenly, flouring your hands again if needed. NOTE: If you're making the orange-rosemary version, brush liberally with the egg wash after you've formed the logs. If you're making the chocolate-dipped version, skip to the next step.
Bake for 25 to 30 minutes, turning the pan once midway through to ensure even cooking. When the logs are done, they will be golden in color and may have developed a few slight cracks on the top. Remove from the oven and cool for 10 minutes. Lower the oven temperature to 325°F.
Using a serrated or bread knife, cut each log on the diagonal into 3/8-inch thick slices. Line the baking sheet with a fresh sheet of parchment (no flour needed) and arrange the biscotti about 1/2 inch apart.
Bake for 10 minutes. Remove the biscotti from the oven, flip each one over, then bake for an additional 10 minutes. Remove from the oven and cool the biscotti on wire racks.

For the chocolate-dipped biscotti:

Let the biscotti cool completely to room temperature for about 30 minutes.
Place the chips in a microwave-safe measuring cup and cook on 50% power for 1 to 1-1/2 minutes, then stir. Continue heating in 15-second increments, stirring each time, until completely melted and smooth.
Line a baking sheet with wax paper. Working one biscotti at a time, dip one end into the melted chocolate, place on the wax paper, and sprinkle immediately with some chopped pine nuts.
Repeat with the remaining biscotti and allow the chocolate to harden completely before storing or serving.

Notes

For an Alcohol-Free Version

Substitute 1/2 teaspoon orange extract for the orange liqueur and add 2 teaspoons of milk.

Splitting the Recipe: Orange Rosemary & Chocolate Dipped

If you want to make a half batch of each variety:

Cut the quantities of pine nuts, rosemary, and chocolate chips in half.
Once you've combined the wet and dry ingredients into a dough, remove half of it from the mixing bowl for the chocolate-dipped version and proceed through forming the log on the baking sheet with that portion.
With the remaining dough, mix in the reduced quantity of pine nuts and rosemary, then proceed with forming that log on the baking sheet and brushing it with the egg wash.
Baking time is the same for both varieties. Follow the recipe instructions for the chocolate-dipped version.

How to Store Biscotti

Because these biscotti are made with butter, they have a slightly shorter shelf life than those made without butter. Here's how to store them:

Biscotti can be stored in a tightly sealed container for up to 10 days. You can also refrigerate (or freeze and defrost) them, just be sure to bring them to room temperature before serving.

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