Candied Orange Peel Biscotti (Printable)

Crisp twice-baked biscotti with candied orange peel and dark chocolate for a flavorful treat.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 2 large eggs
05 - 2/3 cup granulated sugar
06 - 1/4 cup unsalted butter, melted and cooled
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon fresh orange zest

→ Mix-ins

09 - 3/4 cup candied orange peel, finely chopped
10 - 3/4 cup dark chocolate (60-70%), roughly chopped

# How To Make It:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat eggs and sugar until light and creamy. Whisk in melted butter, vanilla extract, and orange zest.
04 - Add dry ingredients to egg mixture and stir until just combined. Fold in candied orange peel and dark chocolate.
05 - Divide dough in half. With floured hands, shape each half into a 10-inch long, 2-inch wide log on the prepared baking sheet, spacing them 2 inches apart.
06 - Bake for 25 minutes until golden and firm. Remove from oven and cool for 15 minutes.
07 - Reduce oven temperature to 300°F.
08 - Using a serrated knife, slice logs diagonally into 3/4-inch thick slices. Arrange slices cut side down on the baking sheet.
09 - Bake for 12 minutes, flip biscotti, then bake for another 10-12 minutes until dry and crisp. Cool completely on a wire rack.

# Expert Advice:

01 -
  • They stay crisp for days without going stale, making them perfect for unexpected guests or morning coffee emergencies.
  • The candied orange cuts through the dark chocolate with brightness, so you get complexity with every bite instead of just sweetness.
  • One recipe yields 24 cookies, but people always ask for the recipe after tasting just one.
02 -
  • The second bake is non-negotiable—it's what makes them biscotti instead of just biscuits, and underbaking will leave you with soft cookies that stale instead of staying crisp.
  • Temperature consistency matters more than visual color; a lower oven that runs long will crisp them better than a blast of high heat that browns the outside before the inside dries.
  • Fresh orange zest is the difference between tasting bright citrus and tasting like generic flavor; the candied peel alone isn't enough without that fresh oil.
03 -
  • Invest in a serrated knife just for baking—it's the only tool that slices biscotti without crushing them, and it makes the whole process feel less stressful.
  • Room temperature ingredients blend together faster and more evenly, which sounds trivial but genuinely affects the texture of the final cookie.
  • The moment the biscotti are completely cool, transfer them to an airtight container; even five minutes of exposure to air will start the softening process.
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