Candied Orange Peel Biscotti (Printable)

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

# Method:

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 -
  • They stay crisp for weeks, which means you can make a batch and pretend you're fancy all month long.
  • The candied orange peel and dark chocolate combination is sophisticated without being intimidating, even if baking usually makes you nervous.
02 -
  • The second bake at a lower temperature is non-negotiable because rushing it with high heat browns the outside while leaving the inside soft, defeating the entire purpose.
  • Candied orange peel quality makes or breaks this recipe, so taste it before using because some brands are too waxy or overly sweet.
03 -
  • Beat your eggs and sugar for the full two minutes to incorporate air that creates the ideal crumbly texture rather than a dense cookie.
  • Let melted butter cool completely before adding to eggs because hot butter can cook the eggs and create a grainy mixture instead of a smooth batter.
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