Candied Orange Peel Chocolate

There is something quietly magical about biscotti. Born from the Italian tradition of twice-baking bread to extend its life for long journeys, these slender, golden cookies have traveled centuries to arrive on our modern dessert tables — and with very good reason. This recipe for Candied Orange Peel and Dark Chocolate Biscotti takes that storied tradition and lifts it into something truly special. Fragrant strips of candied orange peel nestle alongside roughly chopped dark chocolate, all held together in a lightly sweetened, vanilla-kissed dough that bakes up into the most satisfying crunch imaginable. Whether you dip them in a morning espresso, a midday cappuccino, or an evening glass of Vin Santo, each bite delivers a burst of citrus brightness followed by the deep, bittersweet warmth of good chocolate. These are not just cookies — they are a small, edible celebration of Italian craftsmanship.

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The beauty of this recipe lies in its simplicity. A small handful of ingredients — flour, eggs, sugar, butter, vanilla, and orange zest — form the foundation of a dough that comes together quickly and shapes easily into logs. The real stars, the candied orange peel and dark chocolate, are folded in at the end, their jewel-like pieces scattered generously throughout. The first bake sets the structure; the second bake, at a lower temperature, drives out any remaining moisture and locks in that characteristic dry, crisp texture. The result is a biscotto that shatters elegantly at the first bite, releasing an aromatic cloud of orange and chocolate that lingers long after the last crumb is gone. This is a recipe worth making again and again.

Ingredients

• Dry Ingredients
• 2 cups (250 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Wet Ingredients
• 2 large eggs
• 2/3 cup (130 g) granulated sugar
• 1/4 cup (60 ml) unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon orange zest (freshly grated)
• Add-ins
• 3/4 cup (100 g) candied orange peel, finely chopped
• 3/4 cup (120 g) dark chocolate (60–70%), roughly chopped

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Instructions

Step 1

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3

In a large bowl, beat the eggs and sugar until light and creamy. Whisk in the melted butter, vanilla extract, and orange zest.

Step 4

Add the dry ingredients to the egg mixture and stir until just combined. Fold in the candied orange peel and dark chocolate.

Step 5

Divide the dough in half. With floured hands, shape each half into a 10-inch (25 cm) long, 2-inch (5 cm) wide log on the prepared baking sheet, spacing them apart.

Step 6

Bake for 25 minutes, until golden and firm. Remove from oven and let cool for 15 minutes.

Step 7

Reduce oven temperature to 300°F (150°C).

Step 8

Using a serrated knife, slice the logs diagonally into 3/4-inch (2 cm) thick slices. Arrange slices cut side down on the baking sheet.

Step 9

Bake for 12 minutes, flip the biscotti, then bake for another 10–12 minutes, until dry and crisp. Cool completely on a wire rack.

Zusatztipps für die Zubereitung

Damit deine Biscotti gelingen, achte darauf, den Teig nach dem Hinzufügen der trockenen Zutaten nicht zu lange zu rühren — er sollte gerade so zusammenkommen. Benutze beim Formen der Teigrollen unbedingt bemehlte Hände, da der Teig leicht klebrig sein kann. Lass die Rollen nach dem ersten Backen wirklich 15 Minuten abkühlen, bevor du sie schneidest — so brechen die Scheiben beim Schneiden nicht auseinander. Ein gutes Sägemesser ist hier unverzichtbar. Für ein besonders elegantes Finish kannst du ein Ende jeder abgekühlten Biscotto in geschmolzene dunkle Schokolade tauchen und auf einem Backpapier aushärten lassen.

Varianten und Anpassungen

Dieses Rezept lässt sich auf köstliche Weise abwandeln. Wer eine andere Zitrusnote bevorzugt, kann das kandierte Orangeat durch kandierte Zitronenschale ersetzen — das ergibt eine frischere, leicht herbere Variante. Wer es noch schokoladiger mag, kann die Biscotti nach dem vollständigen Abkühlen teilweise in geschmolzene Zartbitterschokolade tauchen. Für eine nussige Note lässt sich ein Teil des kandierten Orangeats durch grob gehackte Mandeln oder Pistazien ergänzen — beachte dabei jedoch die Allergeninformationen. Die Grundstruktur des Rezepts bleibt dabei stets dieselbe: ein klassischer, zweimal gebackener Teig mit dem unverkennbaren Biss echter italienischer Biscotti.

Serviervorschläge

Biscotti sind die geborenen Begleiter eines guten Heißgetränks. Serviere sie klassisch zu einem starken Espresso oder einem cremigen Cappuccino — das leichte Eintauchen in die heiße Flüssigkeit lässt sie noch aromatischer werden. Zu einem festlichen Dessert passen sie wunderbar neben einem Glas Vin Santo oder einem anderen süßen Dessertwein. Auf einer Käseplatte setzen sie einen knusprigen, süßen Kontrapunkt zu würzigen oder cremigen Käsesorten. Als Geschenk in einer hübschen Dose oder einem Zellophantütchen mit Band sind sie ein aufmerksames, selbstgemachtes Mitbringsel, das bis zu zwei Wochen frisch bleibt.

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Homemade biscotti carry with them a sense of intention — they take a little time and care, and that effort is tasted in every crisp, fragrant bite. This recipe for Candied Orange Peel and Dark Chocolate Biscotti is one to return to whenever you want to fill your kitchen with the warm scent of citrus and chocolate, or whenever you want to offer guests something genuinely special alongside their coffee. At just 110 calories per piece, they are a treat you can enjoy without hesitation. Bake a double batch, tuck them into a beautiful tin, and share them generously — or keep them entirely to yourself. Either way, you have earned it.

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Recipe FAQ

→ What makes these biscotti crisp?

The twice-baking process ensures the biscotti dry out evenly, creating a firm and crunchy texture perfect for dipping.

→ Can candied lemon peel be used instead?

Yes, substituting candied lemon peel offers a different citrus brightness that complements the chocolate well.

→ How should these biscotti be stored?

Keep them in an airtight container at room temperature to preserve their crispness for up to two weeks.

→ What type of chocolate is best for this bake?

Dark chocolate with 60-70% cocoa content adds rich flavor and balances the citrus elements nicely.

→ Is there a way to add extra indulgence?

Dipping one end of each biscotti in melted dark chocolate and allowing it to set before serving adds a luxurious touch.