Candied Orange Biscotti Delight (Print Version)

Twice-baked biscotti featuring orange zest and candied peel, ideal alongside coffee or dessert wine.

# What You 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

# How To Make It:

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 into 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. Shape each portion into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet. 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. Arrange slices cut side down on the baking sheet.
11 - Bake for 10 minutes, flip biscotti, and bake for another 10 minutes until crisp and golden.
12 - Transfer biscotti to a wire rack and cool completely before serving or storing.

# Expert Advice:

01 -
  • Beautifully crisp texture: The twice-baking method ensures a satisfying crunch that holds up perfectly when dipped.
  • Bright, citrusy flavor: Both fresh orange zest and sweet candied orange peel deliver layers of vibrant citrus throughout every bite.
  • Long shelf life: Stored in an airtight container, these biscotti stay fresh for up to 2 weeks — ideal for gifting or keeping on hand.
  • Easily adaptable: Swap almonds for pistachios or leave them out entirely for a nut-free version.
  • Elegant and versatile: Perfect for coffee breaks, dessert platters, holiday gifts, or elegant tea time spreads.
02 -
  • Cool before slicing: Always allow the baked logs to rest for at least 10 minutes before cutting to prevent crumbling.
  • Use a serrated knife: A serrated knife with a gentle sawing motion gives you clean, even slices without squashing the logs.
  • Chocolate dip upgrade: For extra indulgence, dip the cooled biscotti in melted dark chocolate and allow to set fully before storing.
  • Check your candied peel: If using store-bought candied orange peel, check the label for potential gluten or nut contamination.
  • Storage tip: Keep biscotti in an airtight container at room temperature for up to 2 weeks — they actually improve in texture after the first day.
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