Candied Orange Peel Biscotti (Printable Version)

Twice-baked biscotti with fragrant candied orange peel and rich dark chocolate for a crisp finish.

# 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 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 Make:

01 - Preheat oven to 350°F (175°C). 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 (150°C).
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.

# Cooking Tips:

01 -
  • They stay impossibly crisp for weeks, making them the perfect excuse to always have something elegant in your pantry.
  • The texture contrast between the brittle cookie and the slightly chewy candied peel is genuinely addictive.
  • They're fancy enough to gift but easy enough that you won't stress about impressing anyone.
02 -
  • The second bake is where the magic happens—don't skip it or you'll end up with chewy cookies instead of crackling biscotti that stand up to coffee.
  • Under-baking is the most common mistake I see, and it results in soggy, disappointing biscotti that crumbles instead of snaps cleanly.
03 -
  • Use a serrated bread knife for slicing your baked logs—the gentle sawing motion prevents crushing the structure, while a regular knife tends to compress the cookie.
  • Don't skip the cooling period between the first and second bake, as the logs need to firm up enough that slicing produces clean pieces instead of crumbs.
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