Candied Orange Peel Biscotti (Printable)

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

# Directions:

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 let 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 Advice:

01 -
  • Classic Italian technique: The twice-baked method gives these biscotti their signature crunch, making them ideal for dipping in coffee or dessert wine.
  • Vibrant flavour pairing: Candied orange peel and dark chocolate (60–70%) are a timeless combination — citrusy brightness balanced by deep cocoa richness.
  • Long shelf life: Stored in an airtight container, these biscotti stay crisp and delicious for up to 2 weeks, making them a wonderful make-ahead treat.
  • Vegetarian-friendly: Every ingredient in this recipe is vegetarian, so they are easy to share with a wide range of guests.
  • Endlessly customisable: Swap the candied orange peel for candied lemon peel, or dip finished biscotti in melted dark chocolate for an extra layer of indulgence.
02 -
  • Cool before slicing: Allow the baked logs to rest for a full 15 minutes before cutting — slicing too early causes crumbling and uneven edges.
  • Use a serrated knife: A gentle sawing motion with a serrated knife gives you clean, even slices without crushing the chocolate pieces.
  • Low and slow for the second bake: The reduced temperature of 300°F (150°C) dries the biscotti out gently without over-browning, delivering a perfectly even crisp.
  • Check your labels: If using store-bought candied orange peel or dark chocolate, check the packaging for potential allergens such as nuts, soy, or dairy traces.
  • Chocolate dipping option: For an extra touch of indulgence, dip one end of each cooled biscotti in melted dark chocolate and allow to set completely before serving or storing.
Go Back