Candied Orange Peel Biscotti (Printable)

Twice-baked Italian biscotti with candied orange peel and dark chocolate for a crisp, flavorful treat.

# What you 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 orange zest, freshly grated

→ Add-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 the flour, baking powder, and salt.
03 - In a large bowl, beat the eggs and sugar until light and creamy. Whisk in the melted butter, vanilla extract, and orange zest.
04 - Add the dry ingredients to the egg mixture and stir until just combined. Fold in the candied orange peel and dark chocolate.
05 - Divide the 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 apart.
06 - Bake for 25 minutes, until golden and firm. Remove from oven and let cool for 15 minutes.
07 - Reduce oven temperature to 300°F.
08 - Using a serrated knife, slice the logs diagonally into 3/4-inch thick slices. Arrange slices cut side down on the baking sheet.
09 - Bake for 12 minutes, flip the biscotti, then bake for another 10-12 minutes, until dry and crisp. Cool completely on a wire rack.

# Expert Advice:

01 -
  • Perfect for make-ahead treats that actually improve with time, staying fresh for up to two weeks
  • The combination of candied orange peel and dark chocolate creates a sophisticated flavor profile that's neither too sweet nor too bitter
  • Twice-baking creates an exceptionally crisp texture that's ideal for dunking without falling apart
  • Makes 24 biscotti, perfect for sharing at gatherings or gifting to friends and family
  • Medium difficulty level makes this an achievable project for home bakers ready to try something special
02 -
  • Make sure your butter is cooled after melting to avoid scrambling the eggs when you mix them together
  • Don't overmix the dough once you add the flour—stir just until combined to keep the biscotti tender before baking
  • Flouring your hands generously makes shaping the sticky dough into logs much easier and prevents sticking
  • Use a quality serrated bread knife for slicing—a smooth blade will compress the logs and create uneven slices
  • For the cleanest slices, wipe your knife between cuts to remove any buildup of chocolate or dough
  • The biscotti will seem slightly soft when they first come out of the oven but will crisp up completely as they cool
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