Candied Orange Peel Chocolate Biscotti (Printable Version)

Twice-baked biscotti with candied orange peel and dark chocolate, offering a crisp texture and fragrant flavor.

# Ingredient List:

→ 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 orange zest, freshly grated

→ 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 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 Tips:

01 -
  • They stay crisp for weeks, so you can make a batch and actually enjoy them slowly instead of devouring them all at once.
  • Dipping them in coffee or wine feels fancy but the recipe is forgiving enough that even your first attempt tastes sophisticated.
  • The candied orange peel and dark chocolate combination tastes like you spent hours in a pastry shop, but you only spent an afternoon in your kitchen.
02 -
  • The second bake is non-negotiable—underbaked biscotti will soften in storage and lose that satisfying crunch that makes dunking worthwhile.
  • Diagonal slices aren't just pretty; they create more surface area for crisping and they're easier to hold without your fingers getting sticky.
  • If you skip cooling the melted butter before adding it to the eggs, you'll scramble them, and there's no coming back from that.
03 -
  • Use a serrated bread knife for slicing; it saws through without crushing the way a chef's knife would, especially important once the logs have cooled and hardened.
  • If your orange peel pieces are large, chop them smaller than you think you should—they soften during baking and oversized pieces can feel fibrous or tough in the final cookie.
  • Room temperature ingredients mix more smoothly, so take your eggs out of the fridge 30 minutes before you start baking.
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