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Easy Orange Almond Biscotti is a twice-baked Italian cookie that emerges crunchy and ideal for dunking. Brightened with fresh orange zest and studded with whole almonds, this recipe delivers café-quality results with minimal ingredients.
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Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a large baking tray or cookie sheet with baking or parchment paper.
In a large mixing bowl, add flour, brown sugar, baking powder, salt, orange zest and almonds. Stir briefly.
Add eggs and vanilla and stir until a sticky cookie dough forms. It may seem dry at first but just keep stirring, or use your hands to bring the dough together.
Lightly flour your bench. Divide the dough into two. Then shape the dough into two even logs, roughly 20 cm / 8-inches long and 7.5 cm / 3-inches wide.
Carefully transfer logs to prepared trays, ensuring they are not touching each other. Bake for 20 minutes.
Remove biscuits from the oven and let them cool for 5-10 minutes. Turn the oven down to 160 C (320 F) standard / 140 C (285 F) fan-forced.
Use a serrated knife to carefully slice the biscuits diagonally, approximately 1.5 cm / 1-inch wide. Arrange Biscotti (sides facing up) on baking tray lined with a new piece of baking or parchment paper.
Bake Biscotti again for 18-20 minutes or until golden brown and firm to the touch. Leave to cool completely.
Store finished biscotti in an airtight container at room temperature for up to 2 weeks; no refrigeration needed due to low moisture content.
Biscotti is an Italian twice-baked almond cookie. The first bake sets the dough into a log, then it's sliced and baked again to remove moisture, creating a hard, crunchy texture perfect for dunking without breaking apart.
Yes. Use hazelnuts, walnuts, or pistachios in equal weight. Avoid finely chopped nuts; keep them whole or in large pieces for the best texture and presentation.
After the second bake, biscotti should be hard and golden-brown throughout, with no soft or chewy spots. Let them cool completely on the baking sheet—they will harden further as they cool.
Store in an airtight container at room temperature for up to 2 weeks. The hard, low-moisture texture resists staleness. No refrigeration or freezing needed unless extending storage beyond 3 weeks.
This recipe relies on eggs for structure and binding. Substituting eggs significantly changes texture and may affect the final crunch. No dairy is used, so it is naturally dairy-free.
