Candied Orange Peel Biscotti (Printable)

Crisp biscotti studded with candied orange peel and dark chocolate, perfect for coffee or dessert wine pairing.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt

→ Wet Ingredients

04 - 2 large eggs
05 - 0.67 cup granulated sugar
06 - 0.25 cup unsalted butter, melted and cooled
07 - 1 teaspoon pure vanilla extract
08 - 0.5 teaspoon orange zest, freshly grated

→ Add-ins

09 - 0.75 cup candied orange peel, finely chopped
10 - 0.75 cup dark chocolate 60-70%, roughly chopped

# How-To Steps:

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.
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 ingredient mixture 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 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 logs diagonally into 0.75-inch thick slices. Arrange slices cut side down on 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're sturdy enough to survive a dunking in your morning espresso without falling apart, which is honestly half the battle with cookies.
  • The candied orange and dark chocolate combination tastes like you spent hours fussing in the kitchen when really you just mixed a few things together.
  • They last for weeks in a tin, making them perfect for gifting or sneaking off to with a cup of coffee when nobody's looking.
02 -
  • The second bake is where the magic happens, where these cookies transform from soft to crisp, so don't skip it or rush it because flipping them halfway through matters.
  • If your biscotti come out too soft, they didn't bake long enough the second time, so make a note for next time and remember that a few extra minutes won't hurt them.
  • Slicing while the logs are still slightly warm is your secret weapon because they slice cleanly without crumbling, but wait until they're cool enough to handle safely.
03 -
  • Use a serrated knife that you keep specifically for slicing bread and biscotti, because a dull knife will crush the cookies rather than cutting them cleanly.
  • If your candied orange peel comes in large pieces, chop it finer than you think you need to, because this ensures every bite has those citrus bursts instead of large chunks that feel unbalanced.
  • Flip the biscotti halfway through the second bake even if they look perfectly done on one side, because this ensures they dry out evenly and crisp up all the way through.
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