Name: Orange Almond Biscotti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 28
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ¾ cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; Zest of 2 large oranges; 1 teaspoon vanilla extract; 1 cup whole almonds, toasted and roughly chopped

Orange Almond Biscotti are classic Italian twice-baked cookies bursting with bright citrus zest and crunchy toasted almonds. These crisp, golden cookies have a perfect snap and are lightly sweetened with a hint of vanilla.

Ideal for dunking in coffee, tea, or wine, they make a wonderful homemade gift or elegant everyday treat.

Why You’ll Love This recipe

You’ll love these Orange Almond Biscotti because they deliver authentic Italian bakery flavor right from your kitchen. The combination of fragrant orange zest and nutty almonds creates a sophisticated yet comforting taste that pairs beautifully with hot drinks.

They stay crisp for weeks, making them perfect for gifting, holiday cookie trays, or long-lasting snacks.

This recipe is straightforward, uses simple ingredients, and fills your home with the most inviting aroma while baking. They feel special enough for guests but easy enough for regular baking days.

Yield: 28 biscotti

Orange Almond Biscotti

Crisp orange almond biscotti perfect for dunking – a classic Italian treat with bright citrus flavor.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
Zest of 2 large oranges
1 teaspoon vanilla extract
1 cup whole almonds, toasted and roughly chopped

Instructions

Preheat the oven – Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar – In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs and flavor – Beat in the eggs one at a time, then add the orange zest and vanilla extract until well combined.
Combine everything – Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be slightly sticky.
Fold in the almonds – Gently stir in the toasted chopped almonds until evenly distributed throughout the dough.
Shape the logs – Divide the dough into two equal portions. On the prepared baking sheet, shape each into a log about 10 inches long and 3 inches wide.
First bake – Bake for 25-30 minutes until the logs are lightly golden and firm to the touch. Remove from oven and let cool for 10-12 minutes.
Slice the biscotti – Using a sharp serrated knife, cut the logs diagonally into ½-inch thick slices. Arrange the slices cut-side down on the baking sheet.
Second bake – Lower the oven to 325°F (165°C) and bake the slices for 12-15 minutes, flipping halfway, until golden and crisp. Cool completely on a wire rack before enjoying with your favorite drink!

Notes

These biscotti continue to crisp as they cool. For extra elegance, drizzle with melted white or dark chocolate after cooling.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 183Total Fat 9gSaturated Fat 3gUnsaturated Fat 6gCholesterol 23mgSodium 91mgCarbohydrates 22gFiber 1gSugar 7gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Toast the almonds beforehand for deeper flavor. Shape the logs evenly for uniform cookies. Slice while slightly warm for clean cuts.

Use a sharp serrated knife for the second bake. Don’t overbake during the second round — they crisp up more as they cool. Store in an airtight container to maintain crunch.

Ingredients Notes

Almonds provide wonderful crunch and rich nutty flavor that complements the orange. Fresh orange zest is key for bright, aromatic citrus notes.

All-purpose flour creates the sturdy structure needed for twice-baked cookies. Eggs and butter help bind everything while keeping the texture crisp rather than soft. Vanilla extract rounds out the flavor beautifully.

Variations and Substitutions

Add dark chocolate chips or dip the ends in melted chocolate for a sweeter version. Substitute almonds with pistachios or hazelnuts. Add a touch of almond extract for deeper nutty flavor.

For a lemon version, swap orange zest with lemon zest. Make them gluten-free using a 1:1 gluten-free flour blend. Add dried cranberries for festive color and chew.