Orange Almond Biscotti

Thrifting WonderlandUncategorized15 Comments on Orange Almond Biscotti

Welcome to the Blog today, friends. I’m going to share with you a really easy Biscotti recipe made with delectable orange zest and almonds. Biscotti means “twice baked” and that is exactly what you do. This recipe turns out every time and makes delicious biscotti to share with family and friends. It also makes a great Christmas gift. Now, on to the recipe!

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons unsalted butter, softened

1 cup sugar

2 large eggs

3/4 cup whole almonds with skins, toasted, cooled, and chopped coarse

2 tablespoons grated orange zest

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Preheat oven to 350 F and adjust oven rack to the middle position. Line a baking sheet with parchment paper.

Place almonds in a pan and toast on medium heat for about 5 minutes. Remove from cook top and coarse chop almonds. Set aside.

Whisk flour, baking powder and salt together in a small bowl.

Using a stand mixer fitted with the paddle, beat butter and sugar together at medium-high speed until light and fluffy.

Reduce speed to low and add eggs one at a time, then add almonds, orange zest, vanilla and almond extract until combined, about 30 seconds. Scrape bowl down as needed.

Stir in flour mixture until just combined.

Halve dough and turn each portion onto prepared baking sheet. Using floured hands, quickly stretch each portion of dough into rough 13 by 2-inch loaf, placing them about 3 inches apart. Pat each loaf to smooth it.

Bake until loaves are golden and just beginning to crack on top, about 35. minutes. Rotate baking sheet halfway through baking.

Let loaves cool for 10 minutes. Reduce oven temperature to 325 degrees F.

Cut each loaf diagonally into 3/8-inch slices with serrated knife. Lay slices cut side up about 1/2 inch apart on baking sheet and return them to the oven.

Bake until crisp and golden brown on both sides, about 15 minutes, turning over each cookie half-way through baking. Immediately transfer biscotti to wire rack and let cool completely.

The recipe makes about four dozen really delicious biscotti. It’s not hard but takes a bit of time. It’s well worth the effort. You can dip the finished biscotti in melted dark or milk chocolate and allow to harden for a festive treat.

Give this recipe a try. You won’t be disappointed.