Orange, Ginger & Dark Chocolate Biscotti

Crisp almond biscotti flavoured with fragrant orange zest, fiery stem ginger, and dipped in bittersweet dark chocolate.


This is my second Bake-Off themed bake! The signature bake in the second episode was Biscotti. I have only ever made biscotti once before, and I stuck to the classic almond flavour, so I was really keen to try making them again with some more adventurous flavours!

This recipe was from my Delia Cakes recipe book, which has a recipe for almond biscotti, But I have added orange zest and stem ginger into the biscuits, and dipped them in dark chocolate.


I really enjoyed making biscotti, I thought it was surprisingly quick and easy, so I will definitely try them again with some different flavour combinations.

These would be a great treat to bring round to a friends house, so I will be bringing these along to Fiesta Friday#82, hosted by Angie, and cohosted by Kaila @ GF Life 24/7 and Sarah @ Sarah’s Little Kitchen. Happy Friday everyone!

Variations: The possibilities with biscotti are almost endless! I think I might try an almond biscotti, flavoured with lemon, and dipped in white chocolate.


Ingredients: Makes 10-12 Biscuits

  • 110g self raising flour
  • 25g ground almonds
  • 75g caster sugar
  • 50g whole almonds
  • 1 egg
  • 3 pieces of stem ginger
  • 1 orange
  • 150g dark chocolate


To Make:

Preheat the oven to 170C and line a baking tray with greaseproof paper.

Combine the flour, ground and whole almonds, sugar, orange zest and finely chopped stem ginger in a large bowl and give it a good mix. Then add the egg and the vanilla extract and mix it together first with a wooden spoon and then using your hands to bring the mixture together to form a smooth dough.

Now place the dough on a lightly floured surface and, using your hands, roll it into a log about 28cm long. Put it on the lined baking sheet and bake it near the centre of the oven for 30 minutes.

Reduce the oven to 150C.

Cut the log into 10-12 slices, around 1cm thick, on the diagonal. Then place back onto the baking tray, and bake in the oven for a further 20-30 minutes, until golden brown and crispy.

Leave to cool completely on a wire rack. Once cooled dip the biscotti in melted dark chocolate and leave to set.

Serve and enjoy!


6 thoughts on “Orange, Ginger & Dark Chocolate Biscotti”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s