Candied Orange Biscotti Delight

There is something deeply comforting about the ritual of biscotti — twice-baked, unhurried, and made to be shared. These Candied Orange Biscotti bring the warmth of an Italian pasticceria right into your kitchen, filling the air with the bright, caramelized scent of orange and vanilla as they bake to a perfect golden crisp. Studded with jewel-like pieces of candied orange peel and laced with fresh orange zest, every bite offers a balance of citrusy sweetness and satisfying crunch. Whether you dip them into a morning espresso or enjoy them alongside a glass of dessert wine at the end of a long day, these biscotti are a small, beautiful luxury that takes just over an hour to make.

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Biscotti have been a cornerstone of Italian baking for centuries, prized precisely because their twice-baked dryness made them last — ideal for long journeys and leisurely afternoons alike. This recipe honors that tradition while leaning into the sun-soaked flavors of the Mediterranean: fragrant orange zest folded right into the dough, and generous chunks of candied orange peel that soften just slightly during baking, creating little pockets of sweet, chewy citrus throughout the crisp cookie. The optional sliced almonds add a gentle nuttiness and a pleasant textural contrast. Once you have mastered the two-stage baking process, you will find it entirely approachable — and the results are nothing short of extraordinary.

Ingredients

• Dry Ingredients
• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Wet Ingredients
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1/4 cup (60 ml) unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 tablespoon finely grated orange zest
• Mix-Ins
• 2/3 cup (100 g) candied orange peel, diced
• 1/2 cup (60 g) sliced almonds (optional)

Instructions

Step 1 — Preheat and prepare

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2 — Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt.

Step 3 — Beat wet ingredients

In a large bowl, beat sugar and eggs until pale and thick (about 2 minutes). Mix in melted butter, vanilla extract, and orange zest.

Step 4 — Combine

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 5 — Fold in mix-ins

Fold in candied orange peel and sliced almonds, if using.

Step 6 — Shape the logs

Divide dough in half. On the prepared baking sheet, shape each half into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide. Flatten slightly.

Step 7 — First bake

Bake for 25 minutes, until lightly golden and set. Remove from oven and cool for 10 minutes.

Step 8 — Reduce temperature

Reduce oven temperature to 300°F (150°C).

Step 9 — Slice

Using a serrated knife, slice the logs diagonally into 1/2-inch (1.25 cm) thick biscotti. Lay slices cut side down on the baking sheet.

Step 10 — Second bake

Bake for 10 minutes, then flip biscotti and bake for another 10 minutes, until crisp and golden.

Step 11 — Cool

Cool completely on a wire rack before serving or storing.

Zusatztipps für die Zubereitung

Damit deine Biscotti gelingen, lohnt es sich, ein paar Details zu beachten. Lasse die Teigstangen nach dem ersten Backgang unbedingt die vollen 10 Minuten auskühlen, bevor du sie aufschneidest — so bröckelt der Teig beim Schneiden nicht. Verwende ein scharfes Sägemesser und führe es mit ruhigen, gleichmäßigen Sägebewegungen durch den Teig, ohne zu drücken. Die Biscotti sind nach dem zweiten Backgang noch etwas weich; sie werden beim vollständigen Abkühlen auf dem Rost erst richtig knusprig. Verwende daher unbedingt ein Kühlgitter statt eines Tellers.

Varianten und Anpassungen

Diese Biscotti lassen sich wunderbar abwandeln. Wer keine Mandeln verwenden möchte, kann sie einfach weglassen oder durch gehackte Pistazien ersetzen — das ergibt eine schöne grüne Farbtupfer-Note, die wunderbar zur Orange passt. Für eine besonders festliche Variante tauche die abgekühlten Biscotti zur Hälfte in geschmolzene dunkle Schokolade und lasse sie auf Backpapier fest werden. Wer es milder mag, greift zu weißer Schokolade. Das Rezept kann außerdem glutenfrei adaptiert werden, wenn du eine geeignete glutenfreie Mehlmischung verwendest — achte dabei darauf, auch das kandierte Orangeat auf mögliche Glutenkontamination zu prüfen.

Serviervorschläge

Candied Orange Biscotti sind der klassische Begleiter zu einem starken Espresso oder Cappuccino — einfach kurz in die Tasse tauchen und den Moment genießen. Ebenso wunderbar harmonieren sie mit einem süßen Dessertwein wie Vin Santo oder einem leicht gekühlten Moscato. Auf einer Käseplatte machen sie sich hervorragend neben mildem Frischkäse oder reifem Pecorino. Als Mitbringsel hübsch in Zellophan verpackt und mit einem Band gebunden, sind sie ein herzliches, selbstgemachtes Geschenk für jeden Anlass.

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Once you have pulled these golden, aromatic biscotti from the oven and let them cool to their satisfying, resonant crunch, you will understand why this style of cookie has endured for so long. They are patient and purposeful — baked twice, built to last, and meant to be savored slowly. A batch of 24 biscotti keeps beautifully in an airtight container for up to two weeks, making them one of the most rewarding things you can bake ahead. Share them with friends over coffee, tuck a few into a gift box, or keep them all for yourself for two weeks of daily, citrus-scented joy. However you enjoy them, these Candied Orange Biscotti are a reminder that the simplest ingredients, treated with a little care and patience, can produce something truly special.

Recipe FAQs

→ What gives the biscotti its crisp texture?

Biscotti are baked twice: first as logs and then sliced and baked again to achieve their signature crispness.

→ Can I substitute almonds in this biscotti?

Yes, you can replace almonds with pistachios or omit nuts entirely to suit your preference.

→ How does the candied orange peel affect the flavor?

Candied orange peel adds a sweet, citrusy burst that balances the cookie's crunch and richness.

→ What is the best way to store these cookies?

Store in an airtight container at room temperature for up to two weeks to maintain freshness.

→ Are these cookies suitable for dipping?

Yes, their firm texture makes them perfect for dipping in coffee or dessert wine without falling apart.