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Candied Orange and Pistachio Biscotti Dipped in Chocolate Recipe

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Candied Orange and Pistachio Biscotti are twice-baked Italian cookies featuring crunchy pistachios and vibrant candied orange peel. These biscotti are dipped in rich white and dark chocolate for an elegant finish, perfect for dipping in coffee or gifting during the holidays.

Ingredients

Scale

Dough

  • ½ cup (1 stick) Land O’ Lakes® Salted Butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup unsalted pistachios, plus more for topping
  • ¾ cup chopped candied orange peel, plus more for topping

Chocolate Dip

  • 4 ounces white chocolate
  • 4 ounces dark chocolate

Instructions

  1. Preheat and Cream Butter & Sugar: Preheat your oven to 325°F (160°C). In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. Mix in the vanilla extract, then add the eggs one at a time, mixing until fully combined after each addition.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients in two batches, mixing until just combined to form the dough.
  3. Add Pistachios and Orange Peel: Stir in the chopped unsalted pistachios and chopped candied orange peel evenly throughout the dough.
  4. Shape Dough Logs: Divide the dough in half. Using your hands, shape each half into a 7″ x 5″ (18 x 13 cm) loaf. Place the loaves on a parchment-lined baking sheet.
  5. First Bake: Bake the loaves for 25-30 minutes at 325°F until the edges and bottom are light golden brown. Remove from the oven and allow them to cool completely to room temperature; chilling in the refrigerator or freezer can speed this process if needed.
  6. Slice Biscotti: Using a serrated knife, cut the cooled logs into ½-inch thick slices.
  7. Second Bake: Place the biscotti cut side down on the baking sheet and bake for 13-15 minutes, flipping them halfway through. For a crisper biscotti, extend the bake time by an additional 2-4 minutes. Transfer the biscotti to a wire rack to cool completely after baking.
  8. Melt Chocolates: In separate microwave-safe bowls, melt the white and dark chocolates in 30-second intervals, stirring well after each interval until smooth and fully melted.
  9. Dip Biscotti in Chocolate: Dip half of each biscotti slice into the melted white or dark chocolate, allowing excess chocolate to drip off. Place dipped biscotti on parchment-lined baking sheets. Optionally, sprinkle additional chopped candied orange peel and pistachios on top. Let the chocolate set before serving.

Notes

  • Ensure biscotti logs are completely cooled before slicing to prevent crumbling.
  • Adjust the second bake time depending on your preferred level of crispness.
  • Use a serrated knife to achieve clean slices without breaking the biscotti.
  • For added flavor, toast the pistachios lightly before mixing them in.
  • Store biscotti in an airtight container at room temperature for up to two weeks.
  • Chocolate dipping is optional but adds a decadent touch perfect for gifting or special occasions.

Keywords: biscotti, candied orange, pistachio, chocolate dipped biscotti, Italian cookie, twice-baked cookies, holiday treats

Find it online: https://kitchenbyrita.com/candied-orange-and-pistachio-biscotti-dipped-in-chocolate-recipe/