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Orange Coconut Chocolate Biscotti

Orange Coconut Chocolate Biscotti dipped in Chocolate Submitted by MHC
Orange Coconut Chocolate Biscotti dipped in Chocolate Submitted by MHC


2 cups all-purpose flour 1 teaspoon. baking powder ¼ teaspoon. salt 1 tablespoon. orange zest ¾ cup sugar 3 large eggs ½ teaspoon. vanilla 1 tablespoon. Dutch-processed cocoa powder ¾ cup shredded coconut ¾ cup finely chopped pecans

Nutritional information

No nutrition information available


Preheat your oven to 325 degrees. In a medium bowl, lightly combine the flour, baking powder, salt, and orange zest with a spoon. In a standmixer, mix the sugar, eggs, and vanilla on low for about two minutes until the mixture is fluffy. Add the cocoa powder and mix on low until just combined. Add the shredded coconut and mix on low until just combined. With the mixer still on low, gradually add the dry ingredients until just combined. Stir in the chopped nuts. With wet hands, divide the dough in half and shape the dough into two logs on a baking sheet covered with parchment paper. Bake at 325 degrees for 30-35 minutes until slightly golden and hardened on top. Let the logs cool for about five minutes on the baking sheet until they're cool enough to handle. Cut the logs (on a slight diagonal is pretty!) into one to one and a half inch slices. Place the slices back on the baking sheet (with the inside of the dough facing up), and bake another 10-12 minutes until crispy and golden. These biscotti are tasty with your coffee and even better dipped in some melted chocolate!