Candied Orange Peel Biscotti

There's something magical about the ritual of twice-baking that transforms simple dough into the crisp, golden treasures known as biscotti. These Candied Orange Peel and Dark Chocolate Biscotti bring together the bright, sunny sweetness of candied citrus with the deep richness of dark chocolate, creating an irresistible contrast in every bite. Born from Italian tradition, biscotti—literally meaning "twice-cooked"—are designed for dunking in your morning espresso or evening Vin Santo, softening just enough to release their aromatic flavors while maintaining that satisfying crunch.

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The beauty of these biscotti lies in their versatility and keeping quality. Unlike soft cookies that lose their appeal after a day or two, biscotti are meant to be stored and savored over time. The candied orange peel adds chewy bursts of citrus brightness throughout each slice, while chunks of 60-70% dark chocolate provide pockets of bittersweet richness. A hint of fresh orange zest in the dough amplifies the citrus notes, creating layers of flavor that unfold with each crunchy bite.

Ingredients

• Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
• Wet Ingredients: 2 large eggs, 2/3 cup (130 g) granulated sugar, 1/4 cup (60 ml) unsalted butter (melted and cooled), 1 teaspoon pure vanilla extract, 1/2 teaspoon orange zest (freshly grated)
• Add-ins: 3/4 cup (100 g) candied orange peel (finely chopped), 3/4 cup (120 g) dark chocolate 60-70% (roughly chopped)

Instructions

Step 1: Prepare Your Workspace

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: Prepare Wet Mixture

In a large bowl, beat the eggs and sugar until light and creamy. Whisk in the melted butter, vanilla extract, and orange zest.

Step 4: Combine and Fold

Add the dry ingredients to the egg mixture and stir until just combined. Fold in the candied orange peel and dark chocolate.

Step 5: Shape the Logs

Divide the dough in half. With floured hands, shape each half into a 10-inch (25 cm) long, 2-inch (5 cm) wide log on the prepared baking sheet, spacing them apart.

Step 6: First Bake

Bake for 25 minutes, until golden and firm. Remove from oven and let cool for 15 minutes.

Step 7: Adjust Temperature

Reduce oven temperature to 300°F (150°C).

Step 8: Slice the Logs

Using a serrated knife, slice the logs diagonally into 3/4-inch (2 cm) thick slices. Arrange slices cut side down on the baking sheet.

Step 9: Second Bake

Bake for 12 minutes, flip the biscotti, then bake for another 10-12 minutes, until dry and crisp. Cool completely on a wire rack.

Zusatztipps für die Zubereitung

The key to perfect biscotti is patience during the cooling and slicing process. After the first bake, allow the logs to cool for the full 15 minutes—this firms them up enough to slice cleanly without crumbling. Use a sharp serrated knife and a gentle sawing motion to create even slices. If the logs are too hot, they'll compress and tear; too cool, and they may crack. During the second bake, keep a close eye on the biscotti as they can go from perfectly crisp to overdone quickly. They should feel dry to the touch and sound hollow when tapped. Remember that they'll continue to crisp as they cool on the wire rack.

Varianten und Anpassungen

These biscotti are wonderfully adaptable to your taste preferences and dietary needs. For a different citrus profile, substitute candied lemon peel for the orange—it will give a brighter, more tart flavor. You can also experiment with the chocolate: try milk chocolate for a sweeter version, or go with 70-85% dark chocolate for an even more intense, sophisticated bite. For extra indulgence, dip one end of each cooled biscotti in melted dark chocolate and let it set on parchment paper before serving. If you want to add nuts, fold in 1/2 cup of toasted almonds or hazelnuts along with the chocolate and orange peel. For a gluten-free version, substitute a quality gluten-free flour blend, though the texture may be slightly more delicate.

Serviervorschläge

Biscotti are traditionally served alongside coffee or dessert wine, and these Orange and Chocolate Biscotti are no exception. Pair them with a strong espresso or cappuccino for breakfast or an afternoon pick-me-up—the coffee's bitterness perfectly complements the sweet orange and chocolate. For an elegant dessert presentation, serve them with a glass of Vin Santo, Italian sweet wine, or even a tawny port. The wine softens the biscotti just enough to release their flavors beautifully. They also make a sophisticated addition to a cheese board, particularly with creamy cheeses like mascarpone or ricotta. For gifting, arrange them in a clear cellophane bag tied with ribbon, or stack them in a decorative tin. Store in an airtight container at room temperature for up to two weeks, though they rarely last that long!

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Creating these Candied Orange Peel and Dark Chocolate Biscotti is more than just following a recipe—it's participating in a centuries-old Italian tradition that celebrates the art of slow baking and patient craft. Each batch fills your kitchen with the warm aromas of butter, vanilla, and orange, while the twice-baking process creates that signature snap that makes biscotti so satisfying. Whether you're baking them for a special occasion, stocking your cookie jar, or preparing thoughtful homemade gifts, these biscotti deliver on every level: they're beautiful, delicious, practical, and genuinely impressive. So gather your ingredients, clear your afternoon, and discover why these twice-baked treasures have earned their place in kitchens around the world.

Recipe FAQs

→ What gives these biscotti their crisp texture?

Twice-baking the sliced dough removes moisture, resulting in a firm, crunchy texture perfect for dipping.

→ Can I substitute the orange peel with another ingredient?

Yes, substituting candied lemon peel offers a different citrus note while maintaining the sweet, tangy flavor.

→ How should I store these biscotti for best freshness?

Store in an airtight container at room temperature for up to two weeks to keep them crisp and flavorful.

→ What type of chocolate works best in this preparation?

Dark chocolate with 60-70% cocoa content provides a rich contrast to the citrus, balancing sweetness and bitterness.

→ Are these biscotti suitable for vegetarians?

Yes, they contain no meat products and use common vegetarian ingredients including eggs, flour, and butter.

→ How can I enhance the presentation of these biscotti?

Dipping one end in melted dark chocolate adds visual appeal and extra richness to the final product.