Candied Orange Biscotti Delight (Printable)

Twice-baked Italian cookies with orange zest and candied peel, ideal for dipping in coffee or wine.

# What You 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

# Directions:

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. Mix in melted butter, vanilla extract, and orange zest.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined.
05 - Fold in candied orange peel and sliced almonds if using.
06 - Divide dough in half. On prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide. Flatten slightly.
07 - Bake for 25 minutes until lightly golden and set. Remove from oven and cool for 10 minutes.
08 - Reduce oven temperature to 300°F.
09 - Using a serrated knife, slice logs diagonally into 1/2-inch thick biscotti. Lay slices cut side down on baking sheet.
10 - Bake for 10 minutes, then flip biscotti and bake for another 10 minutes until crisp and golden.
11 - Cool completely on a wire rack before serving or storing.

# Expert Suggestions:

01 -
  • Infused with aromatic orange zest and sweet candied peel for a vibrant citrus flavor.
  • The traditional twice-baked method ensures a perfectly crisp texture ideal for dipping.
  • A versatile recipe that makes for a thoughtful homemade gift and stays fresh for weeks.
02 -
  • Ensure the butter is completely cooled before adding it to the egg mixture to avoid cooking the eggs.
  • Don't skip the second bake at a lower temperature; this is what gives the biscotti their signature dry, crunchy texture.
  • Store the finished biscotti in an airtight container at room temperature to keep them crisp for up to 14 days.
Return