Orange and almond biscotti are the perfect blend of nutty richness and citrusy brightness. These twice-baked Italian cookies are a wonderful treat to enjoy with coffee, tea, or dessert wine. Crispy yet satisfying, they make an excellent homemade gift or a delicious snack for yourself. Let’s bake a batch of these elevated yet simple cookies that will impress any palate.
Servings and Macros
- Yield: 24 biscotti (serving size: 1 biscotto)
- Calories: 110 per serving
- Protein: 3g
- Carbohydrates: 15g
- Fats: 4g
- Fiber: 1g
- Sugar: 8g
Health Benefits of Each Ingredient
- Almonds: Rich in healthy fats, vitamin E, and magnesium, almonds add crunch and nutrition.
- Orange Zest: Provides antioxidants and a burst of natural citrus flavor.
- Eggs: Help bind the dough while adding protein and structure.
- Whole Wheat Flour (optional): Boosts fiber and adds a nutty depth when substituted for some of the all-purpose flour.
- Honey or Maple Syrup (optional): Natural sweeteners can be used to complement the sugar.
Ingredients
- 2 cups all-purpose flour (or a mix of 1 1/2 cups all-purpose flour and 1/2 cup whole wheat flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tsp almond extract
- Zest of 1 orange (about 1 tbsp)
- 3/4 cup whole almonds, toasted and coarsely chopped
- Optional: 1/2 cup dark chocolate, melted (for dipping or drizzling)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine Wet Ingredients:
- In a large mixing bowl, beat the sugar, eggs, and melted butter until light and creamy, about 2-3 minutes.
- Stir in the vanilla extract, almond extract, and orange zest.
- Form the Dough:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped almonds.
- The dough should be slightly sticky but manageable. If too sticky, lightly flour your hands when shaping.
- Shape and Bake:
- Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide.
- Place the logs on the prepared baking sheet, spacing them about 3 inches apart.
- Bake for 25-30 minutes, or until lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes.
- Slice and Bake Again:
- Reduce the oven temperature to 300°F (150°C).
- Using a sharp serrated knife, slice each log diagonally into 1/2-inch-thick slices.
- Lay the slices cut side down on the baking sheet and bake for 10 minutes.
- Flip the biscotti and bake for an additional 8-10 minutes, or until crisp and golden.
- Cool completely on a wire rack.
- Optional Chocolate Dipping:
- If desired, dip one end of each biscotto in melted dark chocolate or drizzle it over the tops. Let the chocolate set before serving.
Pairing Recommendations
Wine: Pair with a sweet dessert wine like Vin Santo or Moscato for a traditional Italian experience.
Beer: A light wheat beer or a fruity ale complements the citrus and almond notes.
Non-Alcoholic Options:
- A hot cup of Earl Grey tea with its citrusy undertones.
- Espresso or cappuccino for a classic pairing.
- Sparkling water with a splash of orange juice and a sprig of mint for a refreshing drink.
Tips for Success
- Toast the Almonds: Toasting enhances their flavor and adds an irresistible nuttiness.
- Consistent Slicing: Use a serrated knife for clean cuts without crumbling.
- Storage: Store biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage.
Orange and almond biscotti are a delightful combination of zesty and nutty flavors, perfect for dipping or enjoying on their own. Whether you keep them classic or add a drizzle of chocolate, these cookies are sure to become a favorite. Buon appetito!
