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“I love candied mixed peel and these will make a wonderful Christmas biscotti, great for gifts too. I haven't tried these yet, posted for future use, if you bake them, please review. Source - Homemakers Magazine: 2007”
1hr 5mins
24 biscotti

Ingredients Nutrition


  1. In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla.
  2. Toss peel with 1 tbsp/15 mL of the flour; stir into batter with almonds and chocolate.
  3. Whisk together the remaining flour and baking powder; stir into batter until soft, sticky dough forms.
  4. On lightly floured work surface, work dough into smooth ball.
  5. Divide in half; roll each into 12-inch/30 cm long log.
  6. Transfer to parchment paper–lined baking sheet. Brush tops with egg white. Bake in 350°F/180°C oven until tops are dry and golden, about 25 minutes.
  7. Let cool on sheet for 5 minutes.
  8. Transfer to cutting board; with chef's knife, cut diagonally into 3/4-inch/2 cm slices, wiping blade after each cut.
  9. Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes.
  10. Let cool on rack.
  11. (Make-ahead: Store in airtight container for up to 2 weeks.).

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