Almond-Orange Biscotti
These Almond-Orange Biscotti are the perfect companion for your morning coffee or afternoon tea. The secret lies in the double-baking process, which gives these cookies their signature crunchy texture that holds up beautifully when dipped. Bright orange zest cuts through the sweetness, while toasted almonds add a rich, nutty depth. Made with simple pantry staples like flour, sugar, eggs, and a hint of almond extract, these treats are elegant yet easy to prepare. They store well in an airtight container for weeks, making them ideal for holiday baking or gifting to friends and family. Enjoy the aromatic kitchen experience as the scent of citrus and baking bread fills the air.
Description
These Almond-Orange Biscotti are the perfect companion for your morning coffee or afternoon tea. The secret lies in the double-baking process, which gives these cookies their signature crunchy texture that holds up beautifully when dipped. Bright orange zest cuts through the sweetness, while toasted almonds add a rich, nutty depth. Made with simple pantry staples like flour, sugar, eggs, and a hint of almond extract, these treats are elegant yet easy to prepare. They store well in an airtight container for weeks, making them ideal for holiday baking or gifting to friends and family. Enjoy the aromatic kitchen experience as the scent of citrus and baking bread fills the air.
Ingredients
- 2 1/4 cups flour
- 1 1/4 cups sugar
- pinch salt
- 3 eggs, lightly beaten
- 1 Tabl. oil
- 1/4 tsp. almond extract
- finely grated zest of 1 orange
- 1/2 cup chopped almonds
- 2 tsp. baking powder
Directions
- 1 Preheat oven to 350°F (175°C).
- 2
Grease and flour a large cookie sheet.- 3
In a large bowl, sift together the flour, sugar, baking powder, and salt.- 4
Make a well in the center of the dry mixture.- 5
Add the beaten eggs, oil, almond extract, orange zest, and chopped almonds to the well.- 6
Mix well until a cohesive dough forms.- 7
Divide the dough in half.- 8
Shape each half into flat-bottomed cylinders, approximately 1-inch high, 2 1/2 inches wide, and 8 inches long.- 9
Place the logs on the prepared cookie sheet.- 10
Bake for 30-35 minutes or until browned on top and firm to the touch.- 11
Remove from oven and cool slightly on the sheet until manageable.- 12
Using a serrated knife, cut the logs into 3/4-inch thick slices.- 13
Return the slices to the oven, laying them cut-side down on the cookie sheet.- 14
Bake for 15 minutes or until the cut sides are brown and dry.- 15
Remove from oven and transfer to wire racks to cool completely.NoteStorage: Biscotti keep well in an airtight container at room temperature for up to 2 weeks.
Substitutions: You can use vegetable oil, canola oil, or melted butter instead of generic oil. Almonds can be substituted with hazelnuts or walnuts.
Tips: Ensure the logs are cooled enough to handle but still warm enough to slice cleanly. If they are too cool, they may crumble.
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