Chocolate & Orange Biscotti Recipe | Yarrow Cookery School
- The Yarrow Cookery School
- Dec 3
- 2 min read
A Yarrow Cookery School favourite biscotti recipe for December
There’s something wonderfully comforting about a twice-baked biscuit in winter. Crisp, toasty, just sweet enough, and perfect with a strong coffee — these biscotti-style biscuits are an easy win when you want something homemade that also stores beautifully for up to two weeks!
This version is adapted from a recipe we love, with a few seasonal tweaks: a good teaspoon of cinnamon, and plenty of fresh orange zest to lift everything. They taste like December in biscuit form. They also make lovely edible gifts!
Chocolate & Orange Biscotti Ingredients
Makes: 18–20 biscuits
80g butter, softened
100g caster sugar
80g whole egg (about 2 small eggs)
210g plain flour
2g baking powder (about ½ tsp)
2g flaky sea salt
75g currants
75g desiccated coconut
1 tsp ground cinnamon
Zest of 1/2 orange
100g dark chocolate
100g dark chocoalate, melted for dipping (optional)
Chocolate & Orange Biscotti Method
Preheat the oven to 195°C / 175°C fan.
Cream the butter and sugar until light and slightly fluffy (about 2 minutes). Scrape down the bowl, then beat in the eggs.
Mix the flour, baking powder, salt, cinnamon, dark chocolate, currants, coconut and orange zest in a separate bowl. Add the dry mixture to the butter mixture and fold until a soft dough forms.
Line a clean tray with desiccated coconut. Divide the dough into two and roll each into a 2cm × 5cm × 25cm rectangle log. Roll each rectangle gently in the coconut to coat, then place on a lined baking tray.
Bake for 25–30 minutes, until golden brown and starting to crack on the surface. Leave to cool on the tray for 20 minutes.
Slice the logs into 2cm-thick diagonal pieces with a serrated knife.
Reduce the oven temperature to 160°C / 140°C fan.
Lay the slices flat and bake for another 25 minutes, flipping halfway through. Transfer to a cooling rack.
For a firmer, crunchier biscotti, simply bake a few minutes longer.
Optional: Melt the dark chocolate and dip the ends or halfway. Allow to set on a lined tray.
Store in an airtight container for up to 2 weeks.
Looking to Learn More? Join Us at Yarrow Cookery School
If you enjoy recipes like this Chocolate & Orange Biscotti, you might love joining us for a class at Yarrow Cookery School here in East Lothian, just 18 minutes from Edinburgh. We run a wide range of hands-on cookery classes — from Scottish Field to Fork and Pasta & Prosecco evenings to seafood, baking and family-friendly workshops.
We’re also the UK’s first fossil-fuel-free cookery school, set in a beautifully restored 450-year-old steading in Longniddry. Many guests visit us for a day out, a celebration, or simply to learn something new in a relaxed, welcoming environment.
If you’re looking for a thoughtful present, our gift cards can be used for any class in 2026 and are one of our most popular Christmas gifts.
If you’re searching for a unique space, our steading is available for venue hire, ideal for meetings, creative workshops, photography, away days and small events.
We’d love to welcome you soon! Explore all upcoming dates and experiences on our website.
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