Almond and Orange Biscotti (Biscotti con Mandorle ed Arance)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
24
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Calories
155 kcal
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Course
Bread, Baked Goods
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Cuisine
Italian
Almond and Orange Biscotti (Biscotti con Mandorle ed Arance)
Description
This traditional almond and orange biscotti recipe begins with a creamed mixture of butter, sugar, orange zest, and vanilla extract, which forms a fragrant base. Dry ingredients including flour, baking powder, and salt are sifted and mixed in, followed by beaten eggs and Amaretto liqueur to bring moisture and flavor. Toasted sliced almonds are then incorporated for added crunch and aroma.
The dough is shaped into a long, flat log about four inches wide before baking at 350°F until lightly browned. Once partially cooled, the log is sliced at a slight angle into thin pieces and baked a second time with the cut side down to get the biscotti's signature dryness and crunch.
These biscotti offer a crisp, dry texture ideal for dipping in coffee or dessert wine. The infusion of orange rind and almond flavors with the Amaretto provides a nuanced sweetness and aroma that highlight the cookie’s Italian heritage.
Using quality, organic ingredients enhances the overall taste and aroma.
Ingredients
- 1 tick butter at room temperature, unsalted
- ¾ cup sugar
- 2 Tbsp orange grated, rind
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 3 egg slightly beaten
- 2 oz Amaretto liqueur
- 1 cup almond slightly toasted, sliced
Instructions
- Oven temperature 350°F (175°C).
- Cream together butter, sugar, orange rind and vanilla until light and fluffy.
- Sift the flour, baking powder and salt. Slowly begin adding the dry ingredients to the creamed butter mixture until well combined.
- Slowly add the beaten eggs and Amaretto. Gently add the sliced almonds and mix well.
- Place the dough on a floured worktop and shape into a long flat log shape about 4" wide and the length of the cookie sheet. (I used a silicone mat so the biscotti do not stick, but you can use parchment paper if you don't have one.)
- Bake in preheated oven about 45 minutes (turn once during baking), or until lightly browned. Remove from oven and cool slightly, then cut ½" slices at a slight angle (if you'd like longer cookies) using a serrated knife.
- Place cut side down back on the cookie sheet and bake for another 15 to 20 minutes.
Notes
- Use quality, organic ingredients to maximize flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1biscotto | |
| Calories | 155kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 94mg | 4% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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