What is the best way to store the biscotti?

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

Can candied lemon peel be used instead of orange peel?

Yes, swapping candied orange peel with candied lemon peel adds a different citrus twist without affecting the texture.

Why are the biscotti baked twice?

The twice-baking process removes moisture, creating the signature dry and crisp texture ideal for dipping.

How can I add extra richness to the biscotti?

For indulgence, dip one end of each biscotti in melted dark chocolate and allow it to set before serving.

What type of chocolate works best in this blend?

Use dark chocolate with 60-70% cocoa content for a balanced bittersweet flavor that complements the citrus notes.

Crisp Biscotti with Candied Orange and Dark Chocolate

1. Crunchy Italian biscotti loaded with sweet candied orange peel and rich dark chocolate chunks, ideal for coffee dipping. | suggestionsforever.com

There is something timeless about biscotti. These twice-baked Italian cookies have graced the tables of cafés and home kitchens for centuries, and for good reason — their satisfying crunch and ability to hold up beautifully when dipped in a steaming espresso or a glass of dessert wine make them utterly irresistible. This recipe for Candied Orange Peel and Dark Chocolate Biscotti brings together two of Italy's most beloved flavors: the bright, fragrant sweetness of candied orange peel and the deep, bittersweet richness of dark chocolate. Every bite is a little celebration — crisp, aromatic, and deeply satisfying. Whether you are baking a batch for a holiday gift, a dinner party dessert platter, or simply a quiet afternoon treat alongside your coffee, these biscotti deliver elegance with every snap.

The magic of biscotti lies in their double baking. First, the dough is shaped into logs and baked until golden and firm. After a brief rest, the logs are sliced diagonally and returned to the oven at a lower temperature, where they slowly dry out into those characteristic crisp, crunchy slices. This process, far from being complicated, is wonderfully meditative — the kitchen fills with the warm scent of vanilla and orange zest, and the anticipation of that first snap is well worth the wait. With a total time of just 1 hour and 15 minutes and a medium difficulty level, this is a recipe that rewards both the beginner baker and the seasoned pastry enthusiast alike.

Ingredients

Dry Ingredients
2 cups (250 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Wet Ingredients
2 large eggs
2/3 cup (130 g) granulated sugar
1/4 cup (60 ml) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 teaspoon orange zest (freshly grated)
Add-ins
3/4 cup (100 g) candied orange peel, finely chopped
3/4 cup (120 g) dark chocolate (60–70%), roughly chopped

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Instructions

Step 1: Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large bowl, beat the eggs and sugar until light and creamy. Whisk in the melted butter, vanilla extract, and orange zest.
Step 4: Add the dry ingredients to the egg mixture and stir until just combined. Fold in the candied orange peel and dark chocolate.
Step 5: Divide the dough in half. With floured hands, shape each half into a 10-inch (25 cm) long, 2-inch (5 cm) wide log on the prepared baking sheet, spacing them apart.
Step 6: Bake for 25 minutes, until golden and firm. Remove from oven and let cool for 15 minutes.
Step 7: Reduce oven temperature to 300°F (150°C).
Step 8: Using a serrated knife, slice the logs diagonally into 3/4-inch (2 cm) thick slices. Arrange slices cut side down on the baking sheet.
Step 9: Bake for 12 minutes, flip the biscotti, then bake for another 10–12 minutes, until dry and crisp. Cool completely on a wire rack.

Zusatztipps für die Zubereitung

Achte darauf, die Schokolade grob zu hacken, damit unregelmäßige Stücke entstehen, die beim Backen schöne Schmelzpunkte bilden. Beim Formen der Teigrollen helfen leicht bemehlte Hände, damit der Teig nicht klebt. Lass die Rollen nach dem ersten Backen unbedingt vollständig abkühlen, bevor du sie schneidest — so lassen sie sich mit einem Sägemesser sauber und ohne Krümeln aufschneiden. Verwende zum Auskühlen unbedingt ein Kuchengitter, damit die Luft von allen Seiten zirkulieren kann und die Biscotti gleichmäßig knusprig werden.

Varianten und Anpassungen

Wer eine andere Zitrusnote bevorzugt, kann kandierte Zitronenschale anstelle der Orangenschale verwenden — das ergibt eine frischere, etwas herbere Aromatik. Für eine besonders dekadente Variante lässt sich eine Seite jedes erkalteten Biscotti in geschmolzene dunkle Schokolade tauchen und anschließend fest werden lassen, bevor sie serviert werden. Wer den Schokoladenanteil anpassen möchte, kann zwischen 60 % und 70 % Kakaogehalt wählen — je höher der Anteil, desto intensiver und weniger süß wird das Ergebnis.

Serviervorschläge

Diese Biscotti sind der ideale Begleiter zu einem starken Espresso oder einem aromatischen Café Americano. Traditionell werden sie auch zum Eintauchen in Vin Santo oder anderen Dessertweinen gereicht — der kurze Kontakt mit der Flüssigkeit macht sie angenehm weich, während sie innen knusprig bleiben. Auf einer Dessertplatte angerichtet, vielleicht zusammen mit etwas frischem Obst und einer kleinen Schale geschmolzener Schokolade zum Dippen, machen sie auf jeder Feier eine beeindruckende Figur. Verpackt in einer hübschen Schachtel oder einer Zellophantüte sind sie außerdem ein wunderbares selbstgemachtes Geschenk.

2. Golden-brown twice-baked biscotti featuring fragrant candied orange peel and melted dark chocolate, perfect for dessert platters. | suggestionsforever.com

Candied Orange Peel and Dark Chocolate Biscotti are more than just a cookie — they are a little piece of Italian baking tradition that you can recreate in your own kitchen with simple, honest ingredients. The process of shaping the logs, watching them turn golden in the oven, then carefully slicing and baking them a second time is deeply satisfying, and the result — 24 crisp, fragrant, chocolate-studded biscotti — is something to be genuinely proud of. Whether you enjoy them alone with your morning coffee or share them with people you love, these biscotti bring warmth, flavor, and a touch of Italian elegance to any moment. Buon appetito!

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

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Recipe Help & FAQs

→ What is the best way to store the biscotti?: Store biscotti in an airtight container at room temperature to maintain their crisp texture for up to two weeks.
→ Can candied lemon peel be used instead of orange peel?: Yes, swapping candied orange peel with candied lemon peel adds a different citrus twist without affecting the texture.
→ Why are the biscotti baked twice?: The twice-baking process removes moisture, creating the signature dry and crisp texture ideal for dipping.
→ How can I add extra richness to the biscotti?: For indulgence, dip one end of each biscotti in melted dark chocolate and allow it to set before serving.
→ What type of chocolate works best in this blend?: Use dark chocolate with 60-70% cocoa content for a balanced bittersweet flavor that complements the citrus notes.