Candied Orange Peel Chocolate

There is something deeply satisfying about a biscotti that has been baked not once, but twice — each pass through the oven drawing out more crunch, more depth, more of that irresistible golden character. These Candied Orange Peel and Dark Chocolate Biscotti are a celebration of Italian baking tradition at its finest: crisp, aromatic, and studded with jewel-like pieces of fragrant candied orange peel and roughly chopped dark chocolate. Whether you reach for one alongside your morning espresso or tuck a few into a linen-lined tin to share with friends, these biscotti have a way of making any moment feel a little more special. The combination of bright citrus and bittersweet chocolate is a classic pairing, and here it is rendered in a form that keeps beautifully for up to two weeks — if they last that long.

Save

Biscotti have their roots in the Tuscany region of Italy, where they were prized for their longevity on long journeys. The word itself means "twice cooked," and that dual baking is what transforms a soft, egg-enriched dough into the famously hard, dry cookies we know today. In this recipe, a whisper of freshly grated orange zest works in harmony with the finely chopped candied orange peel to perfume the entire batch, while the dark chocolate adds pockets of richness in every bite. The result is a biscotti that feels both classic and a little luxurious — the kind you might find in a small artisan pasticceria tucked along a cobblestone street in Florence.

Ingredients

• Dry Ingredients
  • 2 cups (250 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
• Wet Ingredients
  • 2 large eggs
  • 2/3 cup (130 g) granulated sugar
  • 1/4 cup (60 ml) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon orange zest (freshly grated)
• Add-ins
  • 3/4 cup (100 g) candied orange peel, finely chopped
  • 3/4 cup (120 g) dark chocolate (60–70%), roughly chopped

Instructions

Step 1

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

Step 2

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

Step 3

In a large bowl, beat the eggs and sugar until light and creamy. Whisk in the melted butter, vanilla extract, and orange zest.

Step 4

Add the dry ingredients to the egg mixture and stir until just combined. Fold in the candied orange peel and dark chocolate.

Step 5

Divide the dough in half. With floured hands, shape each half into a 10-inch (25 cm) long, 2-inch (5 cm) wide log on the prepared baking sheet, spacing them apart.

Step 6

Bake for 25 minutes, until golden and firm. Remove from oven and let cool for 15 minutes.

Step 7

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

Step 8

Using a serrated knife, slice the logs diagonally into 3/4-inch (2 cm) thick slices. Arrange slices cut side down on the baking sheet.

Step 9

Bake for 12 minutes, flip the biscotti, then bake for another 10–12 minutes, until dry and crisp. Cool completely on a wire rack.

Zusatztipps für die Zubereitung

Für ein besonders gleichmäßiges Ergebnis empfiehlt es sich, die Doughstangen vor dem ersten Backen mit leicht angefeuchteten Händen zu glätten — so entstehen gleichmäßige Scheiben beim Schneiden. Die Butter sollte vollständig abgekühlt sein, bevor sie unter die Eier-Zucker-Masse gerührt wird, damit die Eier nicht gerinnen. Beim Falten der kandierten Orangenschale und der Schokolade nur so lange rühren, bis alles gleichmäßig verteilt ist — zu viel Rühren macht den Teig zäh. Für extra Dekadenz kann eine Seite jedes ausgekühlten Biscottis in geschmolzene dunkle Schokolade getaucht und anschließend auf Backpapier zum Aushärten gelegt werden.

Varianten und Anpassungen

Diese Biscotti laden zu vielen kreativen Abwandlungen ein. Wer eine andere Zitrusnote bevorzugt, kann die kandierte Orangenschale einfach durch kandierte Zitronenschale ersetzen — das ergibt einen etwas frischeren, leicht herberen Charakter. Die Menge an Orangenabrieb lässt sich ebenfalls nach persönlichem Geschmack anpassen. Wer es weniger süß mag, kann die Schokolade durch eine Variante mit höherem Kakaoanteil (über 70%) ersetzen. Alle anderen Zutaten und Mengenangaben bleiben dabei unverändert, um das bewährte Ergebnis dieser klassischen italienischen Kekse zu gewährleisten.

Serviervorschläge

Diese Biscotti entfalten ihr volles Aroma, wenn sie kurz in einen starken Espresso oder ein Glas Vin Santo, den traditionellen toskanischen Dessertwein, getaucht werden. Sie passen ebenso wunderbar zu einem nachmittäglichen Milchkaffee oder einer Tasse schwarzem Tee. Auf einer Desserttafel angerichtet — vielleicht neben etwas Schlagsahne oder einem kleinen Stück Parmigiano Reggiano — machen sie eine elegante Figur. In eine schöne Blechdose verpackt, sind sie auch ein herzliches und lang haltbares Mitbringsel.

Save

Once you have mastered this recipe, you will find yourself returning to it again and again — for holiday gift tins, for lazy Sunday mornings, for the simple pleasure of dunking a golden, crackling slice into a well-made cup of coffee. These Candied Orange Peel and Dark Chocolate Biscotti are proof that some of the most rewarding baking asks very little of you: a handful of pantry staples, a little patience through two rounds in the oven, and the willingness to let something become truly, properly crisp. With a yield of 24 biscotti and a shelf life of up to two weeks, every batch is an invitation to slow down, share generously, and savor the Italian art of twice-baked perfection.

Recipe FAQs

→ What makes biscotti crisp?

The twice-baking method removes moisture, resulting in a dry, crunchy texture perfect for dipping.

→ Can I substitute candied lemon peel?

Yes, using candied lemon peel offers a different citrus note while maintaining a similar texture.

→ What type of chocolate works best?

Dark chocolate with 60-70% cacao provides a rich flavor that pairs well with the orange peel.

→ How should biscotti be stored?

Store in an airtight container at room temperature for up to two weeks to preserve crispness.

→ Is it necessary to cool biscotti before the second bake?

Yes, cooling the logs allows easier slicing and helps maintain their shape during the second bake.