Candied Orange Biscotti Delight

There is something wonderfully unhurried about biscotti. Twice-baked and gloriously crisp, these Italian cookies carry centuries of tradition in every golden slice. Our Candied Orange Biscotti bring a bright, citrusy spirit to that timeless craft — each piece studded with jewel-like pieces of candied orange peel, fragrant with freshly grated zest, and delicately crunchy with toasted sliced almonds. Whether you dip them into a morning espresso, a midday cup of tea, or a small glass of dessert wine at the end of a long day, they reward patience with every bite.

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The magic of biscotti lies in their simplicity. A humble dough of flour, eggs, sugar, and butter is brought to life with the warmth of vanilla and the bold perfume of orange zest. After the first bake, the logs emerge golden and fragrant. Then comes the second bake — the step that transforms them from soft cookies into the distinctively crisp, shelf-stable treats that have made biscotti beloved the world over. This recipe yields 24 biscotti, making it a generous batch well-suited to sharing or savoring over the course of a week or two.

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

Step 2

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

Step 3

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

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

Step 5

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

Step 6

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

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

Step 8

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

Step 9

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

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

Step 11

Cool completely on a wire rack before serving or storing.

Zusatztipps für die Zubereitung

Achte darauf, die Biscotti nach dem ersten Backen ausreichend abkühlen zu lassen, bevor du sie schneidest — mindestens 10 Minuten. So lassen sie sich sauberer und ohne Krümeln mit dem Sägemesser aufschneiden. Verwende beim Schneiden eine ruhige, sägende Bewegung, um die Scheiben gleichmäßig zu halten. Für ein besonders edles Finish kannst du die abgekühlten Biscotti in geschmolzene dunkle Schokolade tauchen und anschließend vollständig aushärten lassen.

Varianten und Anpassungen

Die Mandeln in diesem Rezept sind optional und lassen sich problemlos durch andere Zutaten ersetzen oder ganz weglassen. Pistazien sind eine wunderbare Alternative und verleihen den Biscotti eine schöne grüne Farbe sowie einen milden, buttrigen Geschmack. Für eine nussfreie Version lässt man die Nüsse einfach weg — der Orangengeschmack trägt das Gebäck auch alleine. Wer es noch aromatischer mag, kann zusätzlich einen Teelöffel Orangenlikör in den Teig einarbeiten.

Serviervorschläge

Candied Orange Biscotti sind der ideale Begleiter zu einem starken Espresso oder einem cremigen Cappuccino. Klassisch reicht man sie auch zu einem süßen Dessertwein wie Vin Santo. Für festliche Anlässe oder als Geschenk lassen sie sich wunderschön in Zellophan einpacken und mit einem Band verzieren. Auf einem Dessertbuffet machen sie neben anderen Gebäcken ebenso eine gute Figur wie als eleganter Abschluss eines mehrgängigen Menüs.

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Homemade Candied Orange Biscotti are a small act of generosity — toward yourself and anyone lucky enough to share them. With just over an hour of your time, a handful of pantry staples, and the bright perfume of orange filling your kitchen, you can produce a batch of 24 beautifully crisp cookies that will last for weeks and delight at every occasion. Bake a batch, wrap some up as a gift, and keep the rest close to your coffee cup. You have earned it.

Recipe Q&A

→ How do I achieve the perfect biscotti crispness?

Bake the shaped logs at the initial temperature until golden, then slice and bake again at a lower temperature to ensure they become fully crisp and dry.

→ Can I substitute almonds in the biscotti?

Yes, pistachios can be used as an alternative, or you can omit nuts entirely for a nut-free option.

→ What is the purpose of candied orange peel in this preparation?

The candied peel adds bursts of sweetness and a chewy texture that complement the citrus zest and crunchy biscotti.

→ What are suggested pairings for these biscotti?

They pair wonderfully with coffee, espresso, or dessert wines, enhancing their crisp citrus flavors.

→ How should these biscotti be stored to maintain freshness?

Store them in an airtight container at room temperature for up to two weeks to keep their crisp texture.