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Almond-Orange Biscotti

Adapted from Smitten Kitchen
Author: Samantha Ferraro


  • 3 1/4 c all purpose flour
  • 1 Tb baking powder
  • 1/3 tsp salt
  • 1 1/2 c sugar
  • 10 Tb 1 1/4 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


  • 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 1/2-inch-long, 2 1/2-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 1/2-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.