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Candied Orange Peel Biscotti

A beautifully arranged plate of candied orange peel biscotti, with a golden-brown exterior and chunks of vibrant orange peel embedded throughout. In the foreground, the biscotti are sliced, showcasing their crunchy texture and moist interior. Next to the plate, a small bowl of powdered sugar and a sprig of fresh orange leaves for garnish. In the middle ground, a warm, rustic wooden table enhances the inviting ambiance. The background features a softly lit kitchen setting, with blurred elements of orange fruit and culinary tools to create a homey atmosphere. Natural light streams through a nearby window, casting a gentle glow and highlighting the biscotti's glossy glaze. The overall mood is cozy and inviting, perfect for a delightful treat enjoyed with a cup of coffee or tea.

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

Prep Time 30 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 30 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 12
Estimated Cost: 8
Calories: 240 kcal
Best Season: Winter
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
  • 1 cup all-purpose flour (Sifted for a lighter texture.)
  • 1 cup almond flour (Adds a wonderful nutty flavor.)
  • 1 cup granulated sugar (You can adjust to taste.)
  • 2 large eggs (Room temperature for best results.)
  • 1 teaspoon vanilla extract (Pure vanilla extract is best.)
  • 1 teaspoon baking powder (Make sure it's fresh for proper rising.)
  • 1/2 teaspoon salt (Balances the sweetness.)
  • 1 cup candied orange peel (Homemade or store-bought, finely chopped.)
  • 1/2 cup chopped almonds (Optional, but adds great crunch.)
  • 1 tablespoon orange zest (For an extra burst of citrus flavor.)
Instructions
    Preparing the Dough
  1. 1
    Preheat Your OvenSet 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.
  2. 2
    Mix the Dry IngredientsIn 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.
  3. 3
    Cream the Butter and SugarIn 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!
  4. 4
    Add Eggs and FlavoringsAdd 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.
  5. 5
    Combine Wet and Dry IngredientsGradually 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.
    6. Shaping the Biscotti
  6. 6
    Form the LogsDivide 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.
  7. 7
    First BakeBake 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.
    8. Slicing and Second Bake
  8. 8
    Cool and SliceOnce 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.
  9. 9
    Second Bake for CrunchPlace 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!
    10. Cooling and Storing
  10. 10
    Cool CompletelyLet 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.
  11. 11
    Storage TipsStore 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.
Keywords: biscotti, orange peel, cookies, dessert, homemade
Read it online: https://bestrecipesblog.com/recipe/candied-orange-peel-biscotti/