Candied Orange Biscotti Delight (Printable)

Twice-baked Italian cookies with orange zest and candied peel, perfect for coffee or dessert wine.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Mix-Ins

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

# Step-by-Step Guide:

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.
03 - In a large bowl, beat sugar and eggs until pale and thick, approximately 2 minutes.
04 - Mix in melted butter, vanilla extract, and orange zest to the egg mixture.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Fold in candied orange peel and sliced almonds if using.
07 - Divide dough in half. On prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide. Flatten slightly.
08 - Bake for 25 minutes until lightly golden and set. Remove from oven and cool for 10 minutes.
09 - Reduce oven temperature to 300°F.
10 - Using a serrated knife, slice logs diagonally into 1/2-inch thick biscotti. Lay slices cut side down on baking sheet.
11 - Bake for 10 minutes, then flip biscotti and bake for another 10 minutes until crisp and golden.
12 - Cool completely on a wire rack before serving or storing.

# Expert Suggestions:

01 -
  • Classic Italian technique: Twice-baking gives these biscotti their signature crunch and long shelf life.
  • Bright citrus flavor: Fresh orange zest and chewy candied orange peel deliver a vibrant, layered orange taste in every bite.
  • Simple pantry ingredients: Made with flour, eggs, sugar, butter, and a handful of flavorful mix-ins you likely already have.
  • Versatile and customizable: Add almonds, swap in pistachios, or dip in dark chocolate for an elevated treat.
  • Keeps beautifully: Store in an airtight container for up to 2 weeks — perfect for gifting or batch baking ahead.
  • Vegetarian-friendly: No meat or gelatin, naturally suited to a vegetarian diet.
02 -
  • Cool before slicing: Let the baked logs rest for the full 10 minutes before cutting to prevent crumbling.
  • Use a serrated knife: A gentle sawing motion with a serrated knife gives you clean, even slices without squashing the log.
  • Even thickness matters: Cut slices to a consistent 1/2-inch (1.25 cm) thickness so they bake evenly during the second round.
  • Don't skip the flip: Turning the biscotti halfway through the second bake ensures both cut sides dry out evenly for maximum crunch.
  • Cool on a rack: Biscotti firm up as they cool — always transfer to a wire rack so air circulates underneath and they crisp all the way through.
  • Check your candied peel: If using store-bought candied orange peel, check the label for gluten or nut contamination if you are baking for someone with allergies.
  • Chocolate dip upgrade: For extra indulgence, dip cooled biscotti in melted dark chocolate and allow to set on parchment paper before storing.
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