Save My neighbor Maria showed up one afternoon with a tin of candied orange biscotti, still warm from her kitchen, and I became instantly obsessed. The way they crackled between my teeth while releasing that bright citrus note felt like pure magic, and I knew I had to learn her technique. What struck me most was how such a simple dough, transformed twice by the oven, turned into something that tasted both sophisticated and comforting.
I made these for a small dinner party last winter, thinking they'd be a nice ending, but my friend David dunked one in his dessert wine and suddenly everyone wanted the recipe. There's something about biscotti that makes people feel like they're eating something from an Italian grandmother's kitchen, even when you've only just met the recipe yourself.
Ingredients
- All-purpose flour (2 cups): The foundation that keeps everything tender—don't sift it unless it's been sitting in humidity, or you'll end up with dense cookies.
- Granulated sugar (3/4 cup): This sweetens the dough just enough to let the orange shine through instead of overpowering it.
- Large eggs (2): They bind everything together and create that slightly cakey crumb that makes biscotti so special when you bite into it.
- Unsalted butter (1/4 cup, melted and cooled): Cooling it first prevents the eggs from scrambling and keeps the texture tender rather than dense.
- Pure vanilla extract (1 teaspoon): A small anchor that deepens all the other flavors without announcing itself.
- Finely grated orange zest (1 tablespoon): Use fresh citrus if you can; dried zest tastes tired and papery compared to what fresh peel brings to the party.
- Candied orange peel (2/3 cup, diced): This is where the magic lives—look for pieces that still feel slightly chewy, not rock-hard, and dice them small so they distribute evenly.
- Sliced almonds (1/2 cup, optional): They add a subtle crunch and nutty undertone, but omit them entirely if you need to avoid tree nuts.
- Baking powder (1 teaspoon): Just enough lift to keep these from tasting like hardtack after the second bake.
- Salt (1/4 teaspoon): The tiny amount that makes everything taste like itself.
Instructions
- Preheat and prepare:
- Set your oven to 350°F and line a baking sheet with parchment paper while it comes to temperature. This small act of readiness prevents scrambling later.
- Dry your ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt, breaking up any lumps in the baking powder. Set this aside and try not to touch it again until you need it.
- Create the base:
- In a large bowl, beat the sugar and eggs together for about two minutes until the mixture turns pale and slightly thick, almost like softly whipped cream. This aeration matters more than you'd think.
- Add the wet ingredients:
- Pour in the cooled melted butter, vanilla extract, and orange zest, stirring gently until everything is combined and the zest is evenly distributed. You should smell citrus immediately.
- Bring wet and dry together:
- Gradually add your flour mixture to the wet ingredients, stirring slowly until just combined, being careful not to overwork the dough. A few streaks of flour are better than tough biscotti.
- Fold in the treasures:
- Gently fold in the candied orange peel and almonds if using, distributing them as evenly as you can. Some pockets of candied fruit are fine—they'll become little surprise bursts of sweetness.
- Shape the logs:
- Divide the dough in half and shape each portion on your prepared baking sheet into a log about 12 inches long and 2 inches wide, then flatten the top slightly. Don't worry about perfection; these logs will spread a bit as they bake.
- First bake:
- Bake for 25 minutes at 350°F until the logs are lightly golden and feel set to the touch but still have a tiny bit of give. Remove from the oven and let them cool for exactly 10 minutes—this cooling step makes slicing easier.
- Lower the heat:
- Reduce your oven temperature to 300°F while the logs rest. This lower temperature during the second bake ensures the biscotti become crisp without burning at the edges.
- Slice with care:
- Using a serrated knife and a gentle sawing motion, slice each log diagonally into 1/2-inch thick pieces. Let the knife do the work; pushing hard will create uneven pieces that bake unevenly.
- Second bake preparation:
- Arrange the sliced biscotti cut-side down on the baking sheet, giving them a little space so hot air can circulate. They don't need to be far apart, just not touching.
- Dry them out:
- Bake at 300°F for 10 minutes, then flip each piece and bake for another 10 minutes until they're golden and crisp all the way through. This two-sided baking creates that signature snap.
- Cool completely:
- Transfer the biscotti to a cooling rack and let them sit undisturbed until they're completely cool before storing. They'll continue to firm up slightly as they cool, so patience here is essential.
Save There's a moment when you pull these from the oven the second time and the kitchen fills with toasted almond and caramelized orange sweetness that feels like you've just unlocked something precious. Even on the hardest days, having a tin of these in the pantry feels like having a small gift waiting for you.
The Art of Slicing
The serrated knife is your friend here, and the angle matters more than you might think. A gentle diagonal cut creates those beautiful elongated ovals that look like they came from a proper Italian bakery, and somehow they taste better when they look the part. I learned this the hard way after my first attempt created sad little squares that tasted fine but looked homemade in the wrong way.
Storage and Longevity
These biscotti genuinely stay fresh for up to two weeks in an airtight container, which makes them perfect for baking ahead. I keep a small tin on my kitchen counter where I can see it, which somehow makes me enjoy my coffee more, knowing there's something crispy and orange-scented waiting.
Variations and Indulgences
Once you have a basic batch cooling, the canvas is wide open for creativity. A quick dip in melted dark chocolate adds sophistication, or you can substitute the almonds with pistachios for a more delicate flavor profile. Some people even toast the candied peel lightly before adding it to deepen the flavor, which I discovered entirely by accident when I nearly burned a batch.
- For a chocolate lover, temper some dark chocolate and dip the ends of each biscotti, letting it set on parchment paper for an elegant finish.
- Pistachios create a lighter, more subtle flavor that lets the orange shine through in a different way than almonds do.
- Store both chocolate-dipped and plain biscotti in separate airtight containers so the humidity from one doesn't affect the other.
Save These candied orange biscotti are the kind of recipe that feels like you're sharing something intimate with the people who eat them, even though you've only known the recipe yourself for a few weeks. They prove that sometimes the simplest combinations, treated with care and patience, become something worth coming back to forever.
Recipe Questions
- → What gives the biscotti their distinctive crunch?
Twice baking dries the cookies thoroughly, creating their signature crisp texture ideal for dipping.
- → Can I substitute the almonds with other nuts?
Pistachios or other nuts can be used as alternatives, or omitted entirely for a nut-free variation.
- → How do I incorporate the orange flavor best?
Finely grated orange zest and diced candied orange peel infuse vibrant citrus notes throughout the biscotti.
- → What is the ideal way to serve these biscotti?
They pair wonderfully with coffee or dessert wine, enhancing their crisp and flavorful profile.
- → How should the biscotti be stored to maintain freshness?
Keep them in an airtight container at room temperature for up to two weeks to preserve crispness.