Candied Orange Biscotti

Discover the authentic taste of Italy with these Candied Orange Biscotti. These crisp, twice-baked cookies are beautifully infused with fresh orange zest and studded with sweet, chewy pieces of candied orange peel. Whether you are looking for a sophisticated treat to pair with your morning coffee or an elegant dessert to dip in wine, these golden biscuits offer the perfect crunch and citrus bright notes.

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Making biscotti is a rewarding process that fills your home with the fragrance of citrus and vanilla. The secret lies in the double-baking method, which transforms soft dough logs into the sturdy, golden slices that have made this dessert a beloved staple in Italian cuisine.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1/4 cup (60 ml) unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 tablespoon finely grated orange zest
• 2/3 cup (100 g) candied orange peel, diced
• 1/2 cup (60 g) sliced almonds (optional)

Instructions

Step 1

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

Step 2

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

Step 3

In a large bowl, beat sugar and eggs until pale and thick (about 2 minutes). Mix in melted butter, vanilla extract, and orange zest.

Step 4

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 5

Fold in candied orange peel and sliced almonds, if using.

Step 6

Divide dough in half. On the prepared baking sheet, shape each half into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide. Flatten slightly.

Step 7

Bake for 25 minutes, until lightly golden and set. Remove from oven and cool for 10 minutes.

Step 8

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

Step 9

Using a serrated knife, slice the logs diagonally into 1/2-inch (1.25 cm) thick biscotti. Lay slices cut side down on the baking sheet.

Step 10

Bake for 10 minutes, then flip biscotti and bake for another 10 minutes, until crisp and golden.

Step 11

Cool completely on a wire rack before serving or storing.

Zusatztipps für die Zubereitung

For the best results, use a sharp serrated knife to slice the logs into biscotti; this prevents the dough from crumbling. Ensure you use a cooling rack to let the biscotti cool completely, which helps them reach their maximum crispness.

Varianten und Anpassungen

To add an extra layer of indulgence, dip the cooled biscotti in melted dark chocolate. You can also substitute the sliced almonds with pistachios or omit the nuts entirely for a nut-free version.

Serviervorschläge

These biscotti are perfect for dipping in coffee or a sweet dessert wine. Store them in an airtight container for up to 2 weeks to keep them fresh. Each serving contains approximately 80 calories, 2.5 g fat, 13 g carbohydrates, and 1.5 g protein.

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Please be aware that this recipe contains eggs, wheat, and tree nuts. Check your candied orange peel for any potential gluten or nut contamination if using store-bought varieties. Enjoy these artisanal treats with your favorite beverage!

Recipe FAQs

→ What makes biscotti crisp?

The twice-baking method removes moisture, resulting in a firm, crunchy texture perfect for dipping.

→ Can I substitute almonds in the biscotti?

Yes, pistachios or other nuts can replace almonds, or you can omit them for a nut-free version.

→ How is candied orange peel incorporated?

Chopped candied orange peel is folded into the dough, providing bursts of sweet citrus flavor throughout.

→ What is the recommended baking temperature and time?

First bake at 350°F (175°C) for 25 minutes, then after slicing, bake slices at 300°F (150°C) for 20 minutes total, flipping midway.

→ How should biscotti be stored?

Store completely cooled biscotti in an airtight container at room temperature for up to two weeks to maintain crispness.