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Orange and Almond Biscotti

Orange and Almond Biscotti

Need a go-to cookie? Try this served with a refreshing ice cream after a big dinner or with a morning coffee.

Orange and Almond Biscotti

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.

Orange and Almond Biscotti

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.

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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

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  • Author: Patricia Conte
  • Yield: 2 dozen 1x


Need a go-to cookie for the coming holidays? Try this served with a refreshing ice cream after a big dinner or with a morning coffee.


  • 21/4 cups flour
  • 11/4 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
  • 11/2 tablespoons orange zest
  • 1/2 cup coarsely chopped (toasted almonds)
  • Optional: 3 ounces melted chocolate to drizzle on cookies


  1. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, sift the flour, sugar, baking powder, cinnamon, and salt.
  3. In a small bowl, mix together the eggs, vegetable oil, almond extract, and orange zest.
  4. 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.
  5. 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.
  6. Place one loaf on each of the baking sheets, and bake for 25-30 minutes.
  7. 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.
  8. Place the slices on the baking sheets with the cut side down, and return to the oven for 9-12 minutes. Remove the cookies from the oven and let them cool completely.
  9. 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.
  • Category: Cooki, Dessert, Dolci
  • Cuisine: Italian


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