Orange Chocolate Cantucci Biscuits. Crunchy, sweet Italian cookies studded with melting chocolate chips and bright orange zest — perfect for dunking in small glasses of Vin Santo.
This recipe is straightforward and forgiving. These orange chocolate cantucci take under ten minutes to prepare before they go into the oven to be twice-baked until crisp and delicious.
Cantucci are traditional Italian biscuits from Prato in Tuscany, twice-baked until dry and crisp. They were originally made with chopped almonds, but many variations exist. Their dry texture makes them long-lasting and ideal for dunking in something sweet like Vin Santo, a warming Italian dessert wine often enjoyed in cooler months.
Cantucci or Biscotti?
In Italian these cookies are called cantucci, though English speakers commonly refer to them as biscotti. In Italian the word biscotti can mean cookies in general, which can cause some confusion.
These cookies are especially popular in Italy during the festive season and colder months, when cosy drinks and warm baking fill the house. I love that comforting, festive feel — it makes baking them a joy.
For this version I use dark chocolate chips and lots of fresh orange zest. Chocolate and orange are a classic pairing that lifts the flavour of these cantucci and works beautifully in every bite.
The method is simple: combine the dry ingredients with eggs and a little runny honey for subtle sweetness. Mix to form a dough, fold in the chocolate chips, then divide the dough and shape it into two flat logs. Brush with the reserved egg white and bake until golden.
When the logs are cool enough to handle, slice them diagonally into oval-shaped cookies and return them to the oven at a lower temperature to dry out until crisp but not browned. Serve them warm so the chocolate is soft and oozing, or let them cool for a firmer bite. They’re wonderful dunked into Vin Santo or enjoyed with a big cup of tea.
If you make these orange chocolate cantucci, please rate the recipe and leave a comment — feedback is always appreciated.
More sweet treats;
- Chocolate hazelnut ice cream
- Apple olive oil cake
- Soft Amaretti Cookies (Amaretti Morbidi)
- Tiramisu ice cream
- Homemade Nutella chocolate spread
- White chocolate and pistachio cantucci
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Orange Chocolate Cantucci
By Emily
Ingredients
- ~2 cups (250g) plain flour, plus extra for dusting
- 3 eggs, large
- 1/2 tbsp runny honey
- ~3/4 cup (150g) sugar
- zest of 1 orange
- ~1/3 lb (150g) dark chocolate chips or roughly chopped dark chocolate
- 1 pinch of smoked salt, or regular salt
Instructions
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Preheat the oven to 180°C (350°F / gas mark 4). In a large bowl, combine the flour, sugar, salt and orange zest. Whisk 2 whole eggs and 1 egg yolk in a small bowl (reserve the egg white) and stir in the honey. Make a well in the flour mixture and add the eggs and honey. Using a fork, gradually work the flour into the eggs until a dough forms.
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Fold in the chocolate chips and knead lightly until evenly distributed; add a little extra flour if the dough is too sticky. Divide the dough in two and shape each half into a flat log about 2cm thick and 4cm wide. Place the logs on lined baking trays, brush with the reserved egg white and bake for about 20 minutes until lightly golden.
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Reduce the oven temperature to 130°C. When the logs are cool enough to touch, slice them diagonally into individual cantucci. Lay the slices flat on a baking tray and bake for another 15–20 minutes until crisp but not coloured. Serve warm or cooled.
Notes
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless noted otherwise.
- When using canned or jarred tomatoes, choose quality brands for best flavour.
- Vegetable sizes assume medium unless specified.
- All recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be treated as an estimate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.