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Zesty Orange Cardamom Biscotti with White Chocolate Drizzle

By Beginnerbakes Editorial TeamPublished Apr 15, 2026 | Updated Oct 17, 2026
Italian-American 120 mins Beginner-friendlyEasyStep By StepCookie

This easy Zesty Orange Cardamom Biscotti recipe combines bright citrus zest with aromatic cardamom spice and a luscious white chocolate drizzle. Perfect for beginner bakers, these crisp Italian-American cookies make ideal holiday treats or everyday snacks. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 50 minutes; additional elapsed time 55 minutes; total about 120 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Zesty Orange Cardamom Biscotti with White Chocolate Drizzle
Prep 15 min
Cook 50 min
Total 120 min
Servings 18
Difficulty easy
Cuisine Italian-American

Recipe Details

Prep15 min
Cook50 min
Total120 min
Servings18
Difficultyeasy
CuisineItalian-American
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Ingredients

Servings 18
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 medium oranges (about 2 tablespoons)
  • 1 cup (175g) white chocolate chips or chopped white chocolate

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, baking powder, ground cardamom, and salt until evenly combined.
  3. In a large bowl, beat the sugar and eggs together with a whisk or hand mixer until smooth and slightly thickened, about 2 minutes. Stir in the vanilla extract and orange zest.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon just until a stiff dough forms. The dough will be slightly sticky-this is normal and expected.
  5. Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Space the logs apart to allow for spreading during baking.
  6. Bake the logs for 25 minutes until they are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes on the baking sheet.
  7. Reduce the oven temperature to 300 degrees F (150 degrees C). Transfer the cooled logs to a cutting board. Using a serrated knife, slice each log diagonally into ½-inch thick biscotti cookies.
  8. Place the biscotti cut-side down on the baking sheet. Bake again for 20 to 25 minutes, flipping each biscotti halfway through baking, until crisp and golden brown.
  9. Remove biscotti from the oven and allow to cool completely on a wire rack.
  10. While the biscotti cool, melt the white chocolate in a microwave-safe bowl in 20-second increments, stirring after each, until smooth.
  11. Drizzle the melted white chocolate over the cooled biscotti using a spoon or fork. Allow the drizzle to set at room temperature before serving or storing.
  12. Store biscotti in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.

Timing note

Allow for preparation, 25 minutes first baking, 10 minutes cooling, 20-25 minutes second baking, complete cooling and setting the white chocolate drizzle.

Storage

Allow the biscotti and white chocolate drizzle to cool and set fully, then store airtight at room temperature for up to 2 weeks or freeze for longer storage.

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