Candied Orange Peel Chocolate (Printable)

Twice-baked Italian biscotti with fragrant orange peel and dark chocolate for a crisp, flavorful treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt

→ Wet Ingredients

04 - 2 large eggs
05 - 0.67 cup granulated sugar
06 - 0.25 cup unsalted butter, melted and cooled
07 - 1 teaspoon pure vanilla extract
08 - 0.5 teaspoon fresh orange zest

→ Add-ins

09 - 0.75 cup candied orange peel, finely chopped
10 - 0.75 cup dark chocolate (60-70%), roughly chopped

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat eggs and sugar until light and creamy. Whisk in melted butter, vanilla extract, and orange zest.
04 - Add dry ingredients to egg mixture and stir until just combined. Fold in candied orange peel and dark chocolate.
05 - Divide dough in half. With floured hands, shape each half into a 10-inch long, 2-inch wide log on prepared baking sheet, spacing them 2 inches 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 logs diagonally into 0.75-inch thick slices. Arrange slices cut side down on baking sheet.
09 - Bake for 12 minutes, flip biscotti, then bake for another 10-12 minutes until dry and crisp. Cool completely on wire rack.

# Expert Suggestions:

01 -
  • Twice-baked perfection: The double baking process gives every slice an exceptional crunch that holds up beautifully when dipped in coffee or dessert wine.
  • Sophisticated flavor: Candied orange peel and dark chocolate (60–70%) create a grown-up, layered taste that feels both indulgent and refined.
  • Long shelf life: Stored in an airtight container, these biscotti stay fresh for up to 2 weeks — perfect for gifting or enjoying over time.
  • Vegetarian-friendly: Made without any meat or gelatin, suitable for vegetarian diets.
  • Elegant and versatile: Equally at home on a dessert platter, a coffee table, or tucked into a gift box for a thoughtful homemade present.
02 -
  • Use a serrated knife: A sharp serrated knife is essential for slicing the logs cleanly without crumbling — use a gentle sawing motion rather than pressing straight down.
  • Cool the logs before slicing: Allow the baked logs to rest for the full 15 minutes before cutting; slicing too early causes crumbling and uneven edges.
  • Watch the second bake: Oven temperatures vary — check the biscotti at the 10-minute mark during the second bake to avoid over-browning the chocolate pieces.
  • Chocolate dip option: For extra indulgence, dip one end of each cooled biscotti in melted dark chocolate and let set on parchment paper before serving.
  • Storage: Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as moisture will soften the cookies.
  • Allergen awareness: These biscotti contain eggs, wheat (gluten), milk (butter), and chocolate, which may contain traces of nuts or soy. Always check labels on store-bought candied orange peel and chocolate for additional allergens.
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