Candied Orange Peel Dark Chocolate (Print)

Twice-baked crisp biscotti with fragrant candied orange peel and rich dark chocolate chunks.

# Components:

→ 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 orange zest, freshly grated

→ 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 2 inches 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 technique: Twice-baking gives these biscotti their signature dry, crunchy texture that holds up beautifully when dunked in coffee or dessert wine.
  • Vibrant flavor combination: Candied orange peel and dark chocolate (60–70%) create a sophisticated balance of citrus brightness and bittersweet richness.
  • Long shelf life: Stored in an airtight container, these biscotti stay fresh and crisp for up to 2 weeks — perfect for gifting or keeping on hand.
  • Vegetarian-friendly: Made with simple pantry staples, this recipe suits a vegetarian diet without any compromise on taste.
  • Generous yield: One batch produces 24 biscotti, making it ideal for entertaining or stocking your cookie jar.
02 -
  • Cool before slicing: Allow the baked logs to rest for the full 15 minutes before cutting — this prevents crumbling and ensures clean, even slices.
  • Use a serrated knife: A serrated bread knife is essential for slicing through the chocolate chunks without shattering the biscotti.
  • Diagonal cuts: Slicing the logs at a slight diagonal produces longer, more elegant biscotti with a greater surface area for dipping.
  • Watch the second bake: Oven temperatures vary — check the biscotti after 10 minutes in the second bake; they should feel dry to the touch and crisp up fully as they cool.
  • Chocolate dip option: For extra indulgence, dip one end of each biscotti in melted dark chocolate and let set on parchment before serving.
  • Storage: Store in an airtight container for up to 2 weeks. Avoid humid environments, which can soften the texture.
  • Allergen awareness: Contains eggs, wheat (gluten), milk (butter), and chocolate (may contain traces of nuts/soy). Always check labels on store-bought candied orange peel and chocolate.
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