Almond Orange Biscotti

It’s a good thing a batch of this Almond Orange Biscotti makes a ton of cookies because you’re going to want to eat every single one. 

Almond Orange Biscotti

If you’ve followed along for a while now (Hi, mom!), then you know that I have a deep love for dessert disguised as breakfast. Exhibit A. Exhibit B. Exhibit C.

Now I can add Almond Orange Biscotti as Exhibit D. It is just the right amount of sweet, is easy to take on the go and is heaven with coffee. 

Almond Orange Biscotti

Biscotti literally means “twice-cooked.” It refers to the fact that you cook these cookies first as logs, and then again as sliced cookies. 

Almond Orange Biscotti

This recipe makes two logs. I like to square off my logs into a rectangular shape, making sure that they’re an even height all the way through. These logs take up a lot of space and spread a good bit in the first round of baking, so you’re going to want to use a large sheet pan, and run both logs down the length on the pan. 

Almond Orange Biscotti

Told you they spread. 

Almond Orange Biscotti

This recipe is really versatile. I love, love, love the combination of orange and almond. The almonds add a great crunch and the orange comes in at the end. So delicious. However, you can add whatever flavors you’d like. I’ve done white chocolate chips and dried cranberries before and it was awesome.  

These Almond Orange Biscotti are really a choose your own adventure cookie, so choose wisely. 

Almond Orange Biscotti

Almond Orange Biscotti

  • 1 cup unsalted butter, room temperature
  • 1 1/3 cup granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 Tbs vanilla extract
  • 4 ¼ cups all purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup chopped almonds, toasted
  • 1 ½ tsp orange zest
  • 2 Tbs orange juice
  1. Preheat oven to 350F with two racks toward the center of the oven. Stir together flour, baking powder and salt. Set aside.
  2. Cream butter and sugar until fluffy, about three minutes.
  3. Mix in eggs one at a time scraping down the bowl often. Add in vanilla extract.
  4. Stir in dry ingredients until just combined. Add almonds, orange zest and juice.
  5. Divide dough in half and create two logs about three inches wide that runs along the length of a sheet pan. Square off log into a rectangular shape of even thickness.
  6. Bake for 10 minutes. Rotate pan and baking for another 15 minutes.
  7. Remove biscotti from oven and lower oven temperature to 325F.
  8. When the logs are cool enough to handle, about 10 minutes, cut into 1” thick slices. Lay the biscotti cookies flat on the sheet pan and bake for 12 minutes. Remove from oven, flip biscotti and bake for an additional 12 minutes. Cookies are done when the edges are slightly brown.

 

Almond Orange Biscotti from Sifting Through Life

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