Almond-Orange Biscotti are crunchy, dunkable, a bit rustic, and always turn out great, year after year. The orange zest and almonds add wonderful flavor, and you can always drizzle melted chocolate over the tops for something extra!
A tried-and-true recipe like this one for Almond-Orange Biscotti is critical when it comes to the holidays. I learned my lesson several years ago on Thanksgiving: do not make a new dish, untested, for a holiday meal. Live and learn, right? I originally posted this recipe in 2014 and I wanted to share it with you again in case you missed it.
For as long as I can remember, biscotti have been part of my family Christmas celebrations. My Italian parents always made them – a lot of them – to enjoy for Christmas and beyond. My guess is that since they’re perfect for dunking in coffee or hot chocolate, they made extra to enjoy all through the long, cold winters in Ohio where we lived.
Don’t miss out on another tasty biscotti recipe of mine: Chocolate-Espresso Dipped Orange & Pistachio Biscotti.
And if you like ice cream try this recipe for Cherry-Almond Ricotta Ice Cream. It’s fab served with biscotti.
The biscotti after baking the first time — biscotti cookies are baked twice.
Instead of the anise-flavored version my parents made, I tweaked the recipe and started to make Almond-Orange Biscotti. The flavors are perfect together, and oranges are in season here in Arizona where I live. That means I can just run to the backyard and pluck one off the tree to use for these cookies. Quite a change from the Ohio winters!
This is my go-to, never fail, always amazing recipe for biscotti. You can go ahead and take my word for it, or you can make a batch today, just in time for the Christmas festivities.
Slightly hard and crunchy, sweet but not too sweet, and ideal to serve with coffee, tea, or even wine, these rustic biscotti are easy to make and they turn out the same each time you make them – perfect!
Make your batch of Almond-Orange Biscotti today!
Calories
782 cal
Fat
24 g
Carbs
138 g
Protein
17 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Patricia Conte/Grab a Plate
Yields 2 dozen
Almond-Orange Biscotti
Save Recipe
Ingredients
- 2-1/4 cups flour
- 1-1/4 cups sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 eggs, lightly beaten
- 1 tablespoon vegetable oil
- 1/4 teaspoon almond extract
- 1-1/2 tablespoons orange zest
- 1/2 cup coarsely chopped, toasted almonds
- Optional: 3 ounces melted chocolate to drizzle on cookies
Instructions
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, sift the flour, sugar, baking powder, cinnamon, and salt.
- In a small bowl, mix together the eggs, vegetable oil, almond extract, and orange zest.
- Add the egg mixture to the center of the dry ingredients. Use a wooden spoon to stir and begin to mix the ingredients. Add the almonds, then use your hands to work the mixture until a dough forms and all the ingredients are incorporated.
- Divide the dough in half, and on a lightly floured work surface, shape the dough into two rectangular loaves that are about 1 inch high, 3-4 inches wide, and 8 inches long.
- Place one loaf on each of the baking sheets, and bake for 25-30 minutes.
- Remove the loaves and let them cool slightly. Start at the short end of the loaves and use a sharp knife to cut 3/4-inch slices.
- Turn the oven to 325 degrees. F. Place the slices on the baking sheets with the cut side down, and return to the oven for about 5 minutes. Remove the cookies from the oven and let them cool completely.
- If you’d like to drizzle chocolate over them, melt the chocolate chips in the microwave in 10-second increments. When they’re melted thoroughly, use a fork or teaspoon to drizzle over completely cooled cookies. Allow the chocolate to set, then store them in an airtight container.
7.8.1.2212https://www.azgrabaplate.com/almond-orange-biscotti/
Calories
Fat
Carbs
Protein
Patricia Conte/Grab a Plate
Yields 2 dozen
Save RecipeIngredients
- 2-1/4 cups flour
- 1-1/4 cups sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 eggs, lightly beaten
- 1 tablespoon vegetable oil
- 1/4 teaspoon almond extract
- 1-1/2 tablespoons orange zest
- 1/2 cup coarsely chopped, toasted almonds
- Optional: 3 ounces melted chocolate to drizzle on cookies
Instructions
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, sift the flour, sugar, baking powder, cinnamon, and salt.
- In a small bowl, mix together the eggs, vegetable oil, almond extract, and orange zest.
- Add the egg mixture to the center of the dry ingredients. Use a wooden spoon to stir and begin to mix the ingredients. Add the almonds, then use your hands to work the mixture until a dough forms and all the ingredients are incorporated.
- Divide the dough in half, and on a lightly floured work surface, shape the dough into two rectangular loaves that are about 1 inch high, 3-4 inches wide, and 8 inches long.
- Place one loaf on each of the baking sheets, and bake for 25-30 minutes.
- Remove the loaves and let them cool slightly. Start at the short end of the loaves and use a sharp knife to cut 3/4-inch slices.
- Turn the oven to 325 degrees. F. Place the slices on the baking sheets with the cut side down, and return to the oven for about 5 minutes. Remove the cookies from the oven and let them cool completely.
- If you’d like to drizzle chocolate over them, melt the chocolate chips in the microwave in 10-second increments. When they’re melted thoroughly, use a fork or teaspoon to drizzle over completely cooled cookies. Allow the chocolate to set, then store them in an airtight container.
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