Candied Orange Biscotti (Print Version)

Crisp, twice-baked Italian biscotti with orange zest and sweet candied peel for a delightful treat.

# What You'll 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 Steps:

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 the dry ingredients to the wet mixture, stirring until just combined.
06 - Fold in candied orange peel and sliced almonds if using.
07 - Divide dough in half. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide. 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 the logs diagonally into 1/2-inch thick biscotti. Lay slices cut side down on the baking sheet.
11 - Bake for 10 minutes, then flip biscotti and bake for another 10 minutes until crisp and golden.
12 - Cool completely on a wire rack before serving or storing.

# Expert Tips:

01 -
  • They stay crisp for weeks, which means you can make them once and pretend you baked yesterday when friends drop by.
  • The twice-baked method creates a texture that's impossibly crunchy yet somehow tender inside.
  • Orange zest and candied peel give you that sophisticated citrus note without any bitterness or aggressive flavor.
02 -
  • The two-bake method is not optional, it's what makes these different from regular cookies and gives them their signature dunk-worthy texture.
  • Candied orange peel quality matters enormously, so taste a piece before adding because some brands are aggressively artificial.
03 -
  • If your biscotti start to brown too quickly on the second bake, lower the oven temperature another 25 degrees because every oven runs differently.
  • Melting dark chocolate and dipping the cooled biscotti gives you bakery-level sophistication with almost zero extra effort.
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