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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Chocolate Chip Mandarin Biscotti

Blockbuster sticks of crisp, buttery biscotti, fragrant with butter, vanilla, and graced with fresh orange flavor, and shot through with Swiss chocolate. There's a trick in this recipe btw - always mix the zest with the sugar in the recipe - that way the citrus flavors is imparted throughout.

1 cup unsalted butter, melted or very softened
2 cups sugar
Zest of one large orange, finely minced
5 eggs
1 tablespoon pure vanilla extract
1 teaspoon pure (Boyajian) orange oil
¼ teaspoon almond extract
1 teaspoon chocolate extract, optional (Nielsen Massey)
4 ½ - 5 cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
2 cups chocolate chips or chopped chocolate, preferably Swiss semi sweet chocolate

Sugar Toss
1 ½ cups sugar 
¼ teaspoon cinnamon 
1 teaspoon vanilla powder, 
¼ cup cocoa (optional)


1 cup confectioners’ sugar 
Water or cream, as required (1-2 tablespoons)
1 teaspoon pure vanilla extract
 ½ teaspoon chocolate extract   

Preheat oven to 350 F. Stack two baking sheets together and line the top one with parchment paper.  In a mixer bowl, blend the butter with the sugar and zest (this disperses the orange flavor), and then add in the eggs and extracts and blend well. Fold in the flour, baking powder and salt and blend, and then fold in the chocolate chips. Let batter stand 5-10 minutes.

Using wet hands, spread batter out onto baking sheet, into a log of 12 inches or so long, and 4-5 inches wide. Pat to shape into a neat shape.

Bake until set up and done, about 45-60 minutes. If biscotti starts to brown but still does not appear set, reduce oven temperature to 325 F and bake until set.   Cool well, and then slice into diagonal sticks, about ¾ inch wide. Place back on baking sheet (you will probably need two parchment lined baking sheets to hold all the biscotti in one layer and not squish them)|. 

Bake at 325 F 20-30 minutes, turning once, to lightly brown and crisp biscotti.  

For the Sugar Toss,  mix sugar and other ingredients in a large bowl and gently roll each cooled biscotti in sugar.  Alternatively, you can mix the Glaze ingredients until smooth and smear a side of each biscotti with glaze (instead of the Sugar Toss)

Wrap each biscotti in wax paper and keep in a cool place.

Makes 2-3 dozen

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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