Orange and almond biscotti
Orange and almond biscotti are twice-baked Italian cookies infused with zesty orange and crunchy almonds. This simple recipe yields crispy, delightful biscuits ideal for pairing with coffee or tea.
Cook time 70 min
Prep time 10 min
Ingredients:
1 yolk2/3 cup sugar
2 tbsp orange zest
1.50 cups all-purpose white wheat flour
1 tsp baking powder
1/2 cup almonds
Orange and almond biscotti are delightful Italian cookies that are perfect for enjoying with a cup of coffee or tea. These twice-baked cookies are crisp, flavorful, and have a wonderful combination of citrusy orange zest and crunchy almonds. This recipe is relatively easy to follow and results in delicious homemade biscotti that are perfect for any occasion.
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the egg yolk and sugar until the mixture is light and well combined.
- Stir in the orange zest until it is evenly distributed throughout the mixture.
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be fairly stiff.
- Fold in the chopped almonds until evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and shape it into a log approximately 12 inches long and 2 inches wide. Place the log on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the log is firm to the touch and golden brown. Remove the baking sheet from the oven and allow the log to cool for about 10 minutes.
- Once cooled, use a serrated knife to slice the log into 1/2-inch thick biscotti cookies. Place the sliced biscotti back onto the baking sheet, cut side down.
- Return the biscotti to the oven and bake for another 10-15 minutes, flipping them halfway through the baking time to ensure even crisping. The biscotti should be golden and crisp.
- Remove the biscotti from the oven and let them cool completely on a wire rack.
- Serve the biscotti as is, or with a cup of coffee or tea. Store any leftovers in an airtight container at room temperature for up to two weeks.
With their crisp texture and delightful flavors, these orange and almond biscotti will quickly become a favorite treat. Enjoy them on their own or pair them with your favorite beverage. This recipe showcases how simple ingredients can come together to create a truly delightful baked good. Happy baking!
Orange and almond biscotti FAQ:
The biscotti require a total baking time of 30-40 minutes. Bake the dough log for 20-25 minutes for the first bake, then slice and return the pieces to the oven for an additional 10-15 minutes.
Biscotti are done when they are golden brown and feel firm to the touch. After the second bake, they should be crisp and golden on both sides.
Yes, store leftover biscotti in an airtight container at room temperature for up to two weeks to maintain their crispness.
You can substitute almonds with other nuts such as pistachios or hazelnuts, or use seeds like sunflower or pumpkin seeds for a nut-free option.
Use a standard baking sheet, typically around 18x13 inches, to adequately fit the biscotti log without overcrowding.
Tips:
- Make sure to zest only the orange part of the peel, avoiding the bitter white pith underneath.
- When shaping the dough into a log, lightly flour your hands to prevent sticking.
- Allow the biscotti to cool completely before the second bake to ensure they slice cleanly without crumbling.
- For an extra touch of flavor, you can toast the almonds lightly before adding them to the dough.
- Store biscotti in an airtight container to maintain their crisp texture.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 9g
Carbohydrates 70g
Fiber 3.28g
Sugar 33g
Fat 10g
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