Candied Orange Biscotti Delight (Printable)

Twice-baked Italian cookies infused with orange zest and studded with sweet candied orange peel.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups (250 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup (150 g) granulated sugar
05 - 2 large eggs
06 - 1/4 cup (60 ml) unsalted butter, melted and cooled
07 - 1 teaspoon pure vanilla extract
08 - 1 tablespoon finely grated orange zest

→ Mix-Ins

09 - 2/3 cup (100 g) candied orange peel, diced
10 - 1/2 cup (60 g) sliced almonds, optional

# Method:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat sugar and eggs until pale and thick, approximately 2 minutes. Incorporate melted butter, vanilla extract, and orange zest.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
05 - Fold in candied orange peel and sliced almonds if using.
06 - Divide dough in half. Shape each portion into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet. Flatten slightly.
07 - Bake for 25 minutes until lightly golden and set. Remove from oven and cool for 10 minutes.
08 - Reduce oven temperature to 300°F.
09 - Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti. Lay slices cut side down on the baking sheet.
10 - Bake for 10 minutes, then flip biscotti and bake for another 10 minutes until crisp and golden.
11 - Cool completely on a wire rack before serving or storing in an airtight container.

# Expert Advice:

01 -
  • They stay crisp for weeks, so you can feel organized and sophisticated with dessert always ready.
  • Dunking them into morning coffee or evening wine feels like a small, justified luxury.
  • The twice-baked technique means you get bakery-quality texture without the intimidation factor.
  • Orange and almond is that flavor combination that tastes fancy but requires zero culinary school.
02 -
  • The second bake is non-negotiable for that signature biscotti crunch; underbaked and they'll soften within days, overbaked and they become tooth-crackingly hard, so watch closely in those final minutes.
  • If your dough seems too sticky after you fold in the candied peel, don't panic and don't add flour—slightly sticky dough makes more tender biscotti, and the parchment paper does the real work of keeping things manageable.
03 -
  • The candied orange peel makes or breaks these, so if yours looks crystallized or hard, dice it into smaller pieces so it stays chewy and delightful rather than teeth-challenging.
  • A serrated knife with a gentle sawing motion (not pressure) is your friend when slicing the logs—you're looking for clean cuts, not crushed edges.
  • If you're dipping them in chocolate, let it set at room temperature or in the fridge so it hardens properly and you get that satisfying snap when you bite through.
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