The cantucci orange and chocolate are delicious dry cookies that are prepared in no time.

Quick and easy, fragrant and delicious.

These dry cookies are a very versatile recipe that you can show off all year round.

Great to give as a gift at Christmas, to serve with a good liqueur wine such as moscato wine or vin santo, to accompany coffee or afternoon tea … in short, there is no excuse not to prepare these cookies orange and chocolate.





Makes about 3 dozen


  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick/4 oz./113g) unsalted butter, room temperature
  • 2 large eggs
  • 2 tablespoons Grand Marnier or other orange liqueur
  • 1 tablespoon grated orange peel
  • 1 cup almonds, lightly toasted, coarsely chopped
  • 6 ounces bittersweet (not unsweetened) chocolate, chopped




Line a large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in a medium bowl to blend.

Using an electric mixer, beat sugar and butter in a large bowl to blend.

Beat in eggs 1 at a time, then Grand Marnier and orange peel.

Add flour mixture and beat until blended.

Stir in toasted almonds and chocolate.

Gather dough together; divide in half.

Wrap in plastic and freeze 20 minutes to firm.

Position rack in center of oven; preheat to 350°F/180°C.

Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log.

Transfer logs to prepared baking sheet, spacing 2 inches apart.

Bake until light golden, about 30 minutes.

Transfer parchment with logs to rack.

Cool 20 minutes. Reduce oven temperature to 300°F/150°C.

Place 1 log on cutting board.

Using serrated knife, cut log on diagonal into 1/2-inch-thick slices.

Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 minutes.

Cool completely on rack.

(Can be made 1 week ahead. Store in airtight container.)

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