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Crisp, lightly sweet, and perfect for dunking, these biscotti are studded with chewy bits of candied orange peel that add bright citrus flavor to every bite. They’re ideal with coffee or tea, make wonderful edible gifts, and store beautifully for weeks.
Equipment Needed
• Mixing bowls
• Whisk
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Chef’s knife
• Cutting board
• Serrated knife
• Wire cooling rack
Tips
• Chop the candied orange peel finely so it distributes evenly through the dough
• Use room-temperature eggs for better mixing and texture
• Don’t overmix—the dough should just come together
• Shape logs evenly so biscotti bake and slice uniformly
• Let the logs cool slightly before slicing to prevent crumbling
• Slice with a gentle sawing motion using a serrated knife
• Bake the second time low and slow for a crisp texture without burning
• These biscotti pair beautifully with dark chocolate drizzle if you want an upgrade
Candied Orange Peel Biscotti
Description
These biscotti are a heavenly combination of zesty orange and crunchy almonds, making for the perfect treat with your morning coffee or a sweet afternoon snack.
Ingredients
Ingredients for Candied Orange Peel Biscotti
Instructions
Preparing the Dough
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Preheat Your Oven
Set your oven to 350°F (175°C) to ensure it’s hot and ready for the biscotti. Preheating is key for achieving that perfect crunch.Make sure to use an oven thermometer to verify the temperature if your oven tends to run hot or cold. -
Mix the Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. This is your foundation, so make sure it’s well combined!Sifting the flour can help prevent lumps and create a lighter texture. -
Cream the Butter and Sugar
In another bowl, beat together 1/2 cup of unsalted butter (softened) and 3/4 cup of granulated sugar until it’s light and fluffy—about 3-5 minutes. This step is crucial for incorporating air for a nice rise.Use an electric mixer for better results, but a sturdy whisk will work in a pinch! -
Add Eggs and Flavorings
Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract and the zest of one orange for that citrus pop.For extra flavor, you can add a splash of orange liqueur, like Grand Marnier, if you have it on hand. -
Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix; you want it smooth but not tough!Fold in the candied orange peel gently to maintain its chunkiness throughout the dough.
Shaping the Biscotti
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Form the Logs
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on a parchment-lined baking sheet. Make sure they’re spaced apart to allow for spreading.Wet your hands slightly to prevent the dough from sticking while shaping. -
First Bake
Bake the logs in the preheated oven for 25-30 minutes, or until they start to turn golden brown. They should be firm to the touch.Keep an eye on them during the last few minutes to avoid over-baking.
Slicing and Second Bake
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Cool and Slice
Once baked, let the logs cool on the baking sheet for about 10 minutes. Then, transfer them to a cutting board and slice them diagonally into 1/2-inch thick pieces.Using a serrated knife will give you cleaner cuts and prevent crumbling. -
Second Bake for Crunch
Place the sliced biscotti back on the baking sheet, cut side up, and bake for an additional 10-15 minutes, turning them halfway through, until they are golden and crisp.This second bake is what gives biscotti its signature crunch, so don’t rush it!
Cooling and Storing
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Cool Completely
Let the biscotti cool on a wire rack. Patience is key here! Allowing them to cool completely will ensure they remain crunchy.If you want to dip them in chocolate later, make sure they are fully cooled before doing so. -
Storage Tips
Store your biscotti in an airtight container at room temperature for up to 2 weeks. They can also be frozen for longer storage.To maintain their crunch, avoid storing them in the fridge, as moisture can make them soft.
Note
- Use fresh, organic oranges for the best flavor and minimal bitterness in the peel.
- Blanch the orange peels in water to remove excess bitterness before candying.
- Cook the peels in simple syrup until they become translucent—this indicates they have absorbed enough sugar.
- Allow the candied peels to dry completely before chopping to prevent clumping.
- For added texture, consider incorporating chopped nuts like almonds or walnuts into the biscotti dough.
- Adjust the baking time slightly if you prefer a softer or crunchier biscotti; aim for a golden-brown finish for optimal flavor.
- Store biscotti in an airtight container at room temperature for up to two weeks, or freeze for longer shelf life.
- Pair with a robust cup of coffee or a sweet dessert wine for a delightful treat.
- Experiment with flavor by adding spices such as cinnamon or anise to the dough for a warm undertone.