Orange Almond Biscotti
20m prep 35m cook 1h 0m ready
Crunchy twice-baked cookies flavored with orange zest and almond extract, studded with sliced almonds. Perfect for dipping in coffee or tea.
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 709 mg
- Iron: 16.9 mg
- Magnesium: 82.6 mg
- Phosphorus: 817 mg
- Potassium: 515 mg
- Zinc: 3.94 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 532 ml all-purpose flour
- 296 ml white sugar
- 1 pinch salt
- 9.86 ml baking powder
- 118 ml sliced almonds
- 14.8 ml orange zest
- 14.8 ml vegetable oil
- 1.23 ml almond extract
Prepare
- Beat 3 egg
Let's Cook
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Step 1.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
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Step 2.
In a large bowl, stir together 2 1/4 cups all-purpose flour, 1 1/4 cups white sugar, 2 teaspoons baking powder, 1 pinch salt, 1/2 cup sliced almonds, and 1 tablespoon orange zest. Make a well in the center and add 3 beaten eggs, 1 tablespoon vegetable oil, and 1/4 teaspoon almond extract. Stir by hand until the mixture forms a ball.
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Step 3.
Divide the dough into 2 pieces and roll each into a log about 8 inches long. Place logs on the prepared baking sheet and flatten to about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes, until lightly golden and firm.
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Step 4.
Remove from oven and let cool slightly on the baking sheet, about 5 minutes. Transfer logs to a cutting board and slice diagonally into 1/2-inch thick slices using a serrated knife. Place slices cut-side down on the baking sheet.
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Step 5.
Return the baking sheet to the oven and bake for 10 to 15 more minutes, turning the cookies over halfway through, until they are hard and crunchy. Let cool completely on a wire rack.
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