Candied Orange Peel Chocolate (Printable Version)

Twice-baked biscotti featuring fragrant orange peel and rich dark chocolate, ideal for dipping.

# What You'll Need:

→ 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

→ Add-ins

09 - 3/4 cup candied orange peel, finely chopped
10 - 3/4 cup dark chocolate 60-70%, roughly chopped

# Steps to Follow:

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 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 to 12 minutes until dry and crisp. Cool completely on a wire rack.

# Additional Tips::

01 -
  • Classic Italian technique: The double-bake gives every biscotti its signature crunch without any guesswork.
  • Sophisticated flavor pairing: Candied orange peel and 60–70% dark chocolate are a timeless combination that feels both festive and elegant.
  • Long shelf life: Stored in an airtight container, these biscotti stay perfectly crisp for up to two weeks — ideal for gifting or batch baking.
  • Versatile treat: Equally at home beside a morning coffee, an afternoon tea, or a glass of dessert wine.
  • Vegetarian-friendly: No meat or fish — just wholesome pantry staples and quality chocolate.
02 -
  • Chocolate dip finish: For extra indulgence, dip one end of each biscotti in melted dark chocolate and let set before serving.
  • Storage: Store in an airtight container for up to 2 weeks — the biscotti will stay crisp and flavourful throughout.
  • Citrus swap: Substitute candied lemon peel for a different, brighter citrus note.
  • Check your labels: If using store-bought candied orange peel or chocolate, check labels for potential allergens — this recipe already contains eggs, wheat (gluten), milk (butter), and chocolate (which may contain traces of nuts or soy).
  • Even slicing: Use a serrated knife with a gentle sawing motion for clean, even slices that won't crumble.
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