Need a go-to cookie? Try this served with a refreshing ice cream after a big dinner or with a morning coffee.
Crunchy and dunkable, these rustic Almond-Orange Biscotti always turn out great, year after year. The orange zest and almonds add wonderful flavor, and melted chocolate drizzled over the tops seems like a fine idea, too. If you like ice cream (I know you do!) try this recipe for Cherry-Almond Ricotta Ice Cream. It’s fab served with biscotti.
A tried-and-true recipe like this one for Orange and Almond 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. 
My Italian parents always made biscotti – a lot of them – to enjoy for the holidays. My guess is that since they’re perfect for dunking in hot coffee or tea, they made extra to enjoy as long as possible.
Instead of the anise-flavored version my parents made, at some point I started to make this recipe. The flavors are perfect together, and oranges are in season here in Arizona, right around Christmas. That means I can just run to the backyard and pluck one off the tree to use for these cookies (how different from an Ohio Christmas)!
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Orange and Almond Biscotti
- Total Time: 50 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
Crisp biscotti perfect for holiday entertaining.
Serve with coffee or ice cream – a delightful treat!
Ingredients
- 2.25 cups (532 ml) flour
- 1.25 cups (296 ml) sugar
- 0.25 tsp baking powder
- 0.25 tsp ground cinnamon
- 0.125 tsp salt
- 3 eggs (lightly beaten)
- 1 tbsp vegetable oil
- 0.25 tsp almond extract
- 1.5 tbsp orange zest
- 0.5 cups (118 ml) coarsely chopped (toasted almonds)
- 3 oz (85 g) melted chocolate
Instructions
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a large bowl, sift together 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 wet ingredients to the dry ingredients. Stir with a wooden spoon until combined. Add almonds and use your hands to form a dough.
- Divide the dough in half and shape into two rectangular loaves (1 inch high, 3-4 inches wide, 8 inches long).
- Place loaves on prepared baking sheets and bake for 25-30 minutes.
- Remove loaves and let cool slightly. Cut into 3/4-inch slices.
- Place slices, cut-side down, on baking sheets and bake for 9-12 minutes.
- Remove cookies from oven and let cool completely.
- Melt chocolate chips in 10-second increments in the microwave. Drizzle over cooled cookies and let set.
- Store cookies in an airtight container.
Notes
- Toasting the almonds beforehand enhances their flavor and adds a delightful crunch.
- For a richer flavor, use freshly squeezed orange juice instead of zest (adjusting the wet ingredients accordingly).
- To prevent breakage, ensure the biscotti are completely cool before slicing and baking a second time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 8
- Sodium: 50
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
What type of almonds should I use for the Orange and Almond Biscotti?
You can use whole blanched almonds for a classic texture, or sliced almonds if you prefer a finer crunch.
How much orange zest do I need for this recipe?
The recipe typically calls for the zest of one medium orange, which contributes a bright flavor to the biscotti.
Can I drizzle chocolate on my biscotti, and if so, what kind should I use?
Yes, melting dark or semi-sweet chocolate is a great option for drizzling over the biscotti after they have cooled.
