Candied Orange Biscotti (Printable)

Crisp twice-baked biscotti infused with orange zest and sweet candied peel, ideal for dipping or snacking.

# Required Ingredients:

→ Dry Ingredients

01 - 2 cups (250 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup (150 g) granulated sugar
05 - 2 large eggs
06 - 1/4 cup (60 ml) unsalted butter, melted and cooled
07 - 1 teaspoon pure vanilla extract
08 - 1 tablespoon finely grated orange zest

→ Mix-Ins

09 - 2/3 cup (100 g) candied orange peel, diced
10 - 1/2 cup (60 g) sliced almonds, optional

# Preparation 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 to the egg mixture.
05 - Gradually add 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 and shape each half into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet. 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 pieces. 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 Suggestions:

01 -
  • They stay fresh for weeks, so you can make a batch and feel prepared for unexpected guests or your own afternoon coffee breaks.
  • The bright orange flavor is sophisticated enough to impress but simple enough that you'll actually want to make them regularly.
  • Twice-baked means they're perfectly crisp for dunking without crumbling apart in your cup.
02 -
  • The second bake is non-negotiable—this is what transforms them from ordinary cookies into proper biscotti with that satisfying snap.
  • Don't skip the cooling period between the first and second bake; it makes slicing infinitely easier and prevents the interior from being raw while the exterior burns.
  • If your candied orange peel is very thick, dice it smaller so it distributes throughout the dough instead of sitting in chunks.
03 -
  • Room temperature eggs and cooled melted butter create a smoother dough that's easier to work with and bakes more evenly.
  • Grate your orange zest fresh and finely; pre-zested zest loses its bright volatile oils and tastes muted and papery.
  • When shaping the logs, slightly flatten them on top so they bake with a flat surface that's easy to slice cleanly.
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