Candied Orange Peel Chocolate (Printable Version)

Twice-baked Italian biscotti with vibrant candied orange peel and bittersweet dark chocolate pieces.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 2 large eggs
05 - 2/3 cup granulated sugar
06 - 1/4 cup unsalted butter, melted and cooled
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon freshly grated orange zest

→ Add-ins

09 - 3/4 cup candied orange peel, finely chopped
10 - 3/4 cup dark chocolate (60-70%), roughly chopped

# Directions:

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

# Expert Advice:

01 -
  • Classic Italian tradition: Twice-baked to perfection for that iconic, satisfying crunch.
  • Bright and bold flavor: Fragrant candied orange peel pairs beautifully with rich dark chocolate.
  • Perfect for dipping: Holds up wonderfully in coffee, espresso, or dessert wine.
  • Long shelf life: Store in an airtight container for up to 2 weeks — ideal for gifting.
  • Vegetarian-friendly: A crowd-pleasing treat suitable for vegetarian guests.
  • Makes a generous batch: One recipe yields 24 biscotti, plenty to share or keep.
02 -
  • Cool before slicing: Allow the baked logs to rest for the full 15 minutes before cutting to prevent crumbling.
  • Use a serrated knife: A serrated knife with a gentle sawing motion gives you clean, even slices without crushing the biscotti.
  • Low and slow second bake: The reduced temperature of 300°F (150°C) in the second bake is key — it dries the biscotti out gradually for the perfect crisp texture.
  • Chocolate dipping option: For extra indulgence, dip one end of each cooled biscotti in melted dark chocolate and let set before serving.
  • Storage: Store in an airtight container at room temperature for up to 2 weeks.
  • Check your labels: If using store-bought candied orange peel or chocolate, check labels for potential allergens such as nuts or soy.
Go Back