Orange-Almond Biscotti

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Orange-Almond Biscotti

  • Servings: around 3 dozen small biscotti
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Thanks to Theresa and Joe in Hattiesburg, MS for helping me get this recipe, which Theresa’s family made and sold at farmers’ markets for years.

  • 2 c flour
  • 1 tsp baking powder
  • 1/2 tsp Diamond kosher salt
  • 4 T (1/4 c) butter, softened
  • 1 c sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • 1 c whole almonds, roasted and chopped coarse (or substitute roasted hazelnuts)
  • 2 T zest from an orange or 2 tsp lemon zest
  • 1 1/2 tsp anise seed (optional)

Preheat to 350 degrees. Line a baking sheet with parchment paper or simply grease the pan with butter.

Whisk flour, baking powder, and salt together in medium bowl.

Cream butter and sugar together until smooth, about 2 mins with mixer at medium speed or in a food processor. Beat in eggs one at a time, then vanilla and almond. Stir in toasted and chopped almonds and zest (and anise seeds if you’re using them). Add flour mixture and stir until just incorporated.

Turn dough out onto a very lightly floured surface and form into a ball (flouring your hands helps prevent sticking). Halve dough and turn each portion onto the cookie sheet. Using floured hands, shape each portion of dough into a 13″ long x 2″ wide log, placing the two logs about 3 inches apart on the cookie sheet.

Bake until loaves are golden and just beginning to crack on top, about 30-35 mins.

Cool the loaves for 10 mins; lower oven to 325°. Cut each loaf diagonally into about 1/2″ inch slices with a serrated knife. Lay the slices flat, about 2/3 inch apart, on the cookie sheet and return them to oven. Bake until crisp and golden brown – about 15 -20 mins. Transfer biscotti to wire rack and cool completely.

Recipe brought to you by and Andy and Ann.

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