Candied Orange Peel Chocolate (Print View)

Crisp twice-baked biscotti combining aromatic candied orange peel and rich dark chocolate for an indulgent treat.

# 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 freshly grated orange zest

→ Mix-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 flour, baking powder, and salt.
03 - In a large bowl, beat eggs and sugar until light and creamy. Whisk in melted butter, vanilla extract, and orange zest.
04 - Add dry ingredients to egg mixture and stir until just combined. Fold in candied orange peel and dark chocolate.
05 - Divide dough in half. With floured hands, shape each half into a 10-inch long, 2-inch wide log on 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 logs diagonally into 3/4-inch thick slices. Arrange slices cut side down on baking sheet.
09 - Bake for 12 minutes, flip biscotti, then bake for another 10-12 minutes, until dry and crisp. Cool completely on wire rack.

# Expert Advice:

01 -
  • Classic Italian technique: The twice-baking method creates that iconic, satisfying crunch that makes biscotti perfect for dipping.
  • Vibrant citrus and chocolate pairing: Candied orange peel and dark chocolate are a timeless combination — bright, bittersweet, and utterly irresistible.
  • Long shelf life: Stored in an airtight container, these biscotti stay fresh and crisp for up to 2 weeks, making them ideal for gifting or planning ahead.
  • Vegetarian-friendly: Made with simple pantry staples, this recipe is suitable for vegetarians.
  • Versatile serving options: Equally at home alongside morning coffee, afternoon tea, or an elegant after-dinner dessert wine.
02 -
  • Cool before slicing: Allow the baked logs to cool for the full 15 minutes before cutting — this prevents crumbling and ensures clean, even slices.
  • Use a serrated knife: A sharp serrated knife is essential for slicing through the chocolate chunks without cracking the log.
  • Don't overbake the second time: Keep a close eye during the second bake — the biscotti should be dry and crisp but not so dark that the chocolate burns.
  • Chocolate dip for extra indulgence: Dip one end of each cooled biscotti in melted dark chocolate and let set on parchment paper for a beautiful, indulgent finish.
  • Check your labels: If using store-bought candied orange peel or chocolate, always check packaging for potential allergens including nuts and soy.
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