Candied Orange Peel Biscotti (Print Version)

Twice-baked biscotti with fragrant candied orange peel and rich dark chocolate, ideal for pairing with coffee or wine.

# 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 freshly grated orange zest

→ Add-ins

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

# How To:

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 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 prepared baking sheet, spacing them 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 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 Tips:

01 -
  • They're sturdy enough to dunk in coffee without falling apart, which sounds small until you're actually doing it at breakfast.
  • The candied orange peel adds a brightness that keeps these from tasting heavy, even with all that chocolate.
  • Once you make them, you'll have cookies that last for weeks, which means less baking stress and more sneaky snacking.
02 -
  • Don't skip the cooling time between the first and second bake; trying to slice warm dough crumbles it into a mess instead of clean pieces.
  • The second bake is about drying them out completely, not browning them further, so watch closely in that last 10 minutes so they don't burn.
  • Fresh candied orange peel from a specialty shop tastes worlds better than the grocery store kind that's been sitting in plastic.
03 -
  • Dip one end of each cooled biscotti in melted dark chocolate and let it set on parchment before storing; this adds luxury and makes them feel like a gift rather than a snack.
  • Store in an airtight container with a piece of bread tucked in the corner—it keeps them crisp by absorbing excess moisture, and you can replace the bread every few days.
  • These actually taste better after a day or two, once the flavors settle and mellow together.
Go Back