✨ Almond & Orange Biscotti ✨

 

✨ Classic Almond & Orange Biscotti – Twice-Baked Italian Perfection ✨

Crispy, dunkable, and keeps for weeks! The ultimate coffee companion ☕

Basic Information

• Yield: 28–32 biscotti
• Prep Time: 15 minutes
• Bake Time: 50–55 minutes (two bakes)
• Total Time: 1 hour 15 minutes + cooling
• Skill Level: Intermediate 🟡

Ingredients

Dry

• 300 g (2½ cups) all-purpose flour
• 200 g (1 cup) granulated sugar
• 1 tsp baking powder
• ¼ tsp fine sea salt

Wet

• 3 large eggs (room temp)
• 2 tsp pure vanilla extract
• 1 tbsp orange zest (from 1 large orange)
• 1 tsp almond extract (optional but magic)

Add-ins

• 150 g (1 cup) whole almonds, lightly toasted & cooled
• Optional: 80 g dried cranberries or chopped dark chocolate

Instructions

1. Preheat oven to 180°C (350°F). Line a large baking sheet with parchment.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. In a separate bowl, beat eggs + vanilla + almond extract + orange zest until frothy (1 min).
4. Pour wet into dry and mix until a sticky dough forms. Add almonds (and cranberries/chocolate if using). Knead briefly.
5. Divide dough in half. With wet hands, shape each half into a 30×7 cm (12×3 in) log directly on the baking sheet. Flatten slightly.
6. First bake: 30–35 minutes until golden and firm.
7. Remove from oven and cool on sheet 15 minutes (important!). Reduce oven to 150°C (300°F).
8. With a serrated knife, slice logs diagonally into 1–1.5 cm thick pieces.
9. Lay slices cut-side down on the baking sheet.
10. Second bake: 20–25 minutes, flipping halfway, until golden and completely dry. Cool completely on a rack.

Notes & Tips

• Serving: Perfect with espresso, vin santo, hot chocolate, or tea.
• Variations:
  • Chocolate-Dipped → dip cooled biscotti halfway in melted dark chocolate
  • Pistachio & Lemon → swap almonds for pistachios + lemon zest
  • Double Chocolate → add 30 g cocoa powder + chocolate chips
• Storage: Airtight container at room temp → 4–6 weeks! (They get better with age)

Health Benefits & Vitamins

• Almonds: Vitamin E (powerful antioxidant), magnesium, healthy fats, fiber
• Eggs: High-quality protein & choline
• Orange zest: Extra vitamin C and flavonoids
• Lower sugar than most cookies + no butter = guilt-free crunch!

Extra Pro Tips

• Toast almonds 8 min at 180°C for deeper flavor.
• Slightly under-bake the first log if you want softer centers.
• Freeze baked biscotti up to 3 months — perfect holiday gifts!

FAQ & Answers

Q: Why are my biscotti too hard? Over-baked in the second bake. Reduce time to 18–20 min next time.

Q: Can I make biscotti gluten-free? Yes! Use 1:1 gluten-free flour blend + ½ tsp xanthan gum if not included.

Q: How do I stop the dough from sticking? Keep your hands lightly wet or dust with flour — the dough is sticky on purpose!

Q: Can I reduce the sugar? Yes, down to 150 g — they’ll be more tart and very crisp.