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Home » Recipes » Baking Recipes

Almond-Orange Biscotti

Published: Nov 30, 2011 · Modified: Apr 18, 2023 by Samantha Ferraro · This post may contain affiliate links · 1 Comment

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Perfectly crisp Italian biscotti cookies that are flavored with bright orange zest and warm vanilla.

 
I made biscotti!
 
This is exciting stuff!
 
I have always thought of biscotti as this hard brick-throw against the wall-bruise you up-cement kind of cookie.
Ahh, but that was until I discovered this recipe.
 
 
Fragrant flavors of almond throughout and a burst of bright citrus peel haharmoniously come together to form a glorious morning bite with a warm cup of tea. Firm but not tooth-chipping, this Italian biscuit has all the right bells to win over any biscotti skeptic.
 
This was a first for me, as you can tell. So I do have some quirks to workout for the next time (ahem-cutting...ya...uneven-ish enough?), but I was so excited to make this-I had to share!
 

Looking for easier holiday cookies to bake? Try my Italian wedding cookieswhich are so easy to whip up!

Almond-Orange Biscotti

Samantha Ferraro

LittleFerraroKitchen.com

Perfectly crisp Italian biscotti cookies that are flavored with bright orange zest and warm vanilla.
4.67 from 3 votes
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Chilling 55 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Breakfast, Dessert
Cuisine Italian
Servings 36 biscotti
Calories 132 kcal

Ingredients
 
 

  • 3 ¼ c all purpose flour
  • 1 Tb baking powder
  • ⅓ teaspoon salt
  • 1 ½ c sugar
  • 10 Tb 1 ¼ sticks unsalted butter, melted
  • 3 large eggs
  • 1 Tb vanilla extract
  • 1 Tb orange liqueur
  • 1 Tb orange zest about half the orange
  • 1 c whole almonds toasted and sliced
  • 1 egg white for egg wash

Instructions
 

  • Position rack in center of oven and preheat to 350°F and line baking sheet with parchment paper.
  • Sift flour, baking powder and salt into medium bowl.
  • Mix sugar, melted butter, 3 eggs, vanilla extract, orange liqueur and zest in large bowl. Add flour mixture to egg mixture and stir with spatula until well blended. Mix in almonds.
  • Divide dough in half. Using floured hands, shape each dough half into 13 ½-inch-long, 2 ½-inch-wide log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Transfer both logs to prepared baking sheet, spacing apart. (They spread.)
  • Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
  • Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
  • *This is where I need to fix my quirks-I think I made my logs a little too thick, causing the middle to not cook as evenly as needed. I cooked mine for an extra 10-15 minutes. Next time I will not make them as "thick".
  • Transfer logs to work surface and discard parchment paper. Using a serrated knife, cut logs on a diagonal into ½-inch-wide slices. (I'll practice more next time!) Arrange slices, cut side down, on same baking sheet.
  • Bake for 12 minutes.
  • Turn biscotti over and bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

Notes

Adapted from Smitten Kitchen

Nutrition

Calories: 132kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 53mgPotassium: 82mgFiber: 1gSugar: 9gVitamin A: 118IUVitamin C: 0.2mgCalcium: 30mgIron: 1mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!
 

Enjoy!

 

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4.67 from 3 votes (3 ratings without comment)

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