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Orange-almond biscotti are crispy Italian twice-baked cookies made with minimal fat, fresh orange zest, and toasted almonds. Their hard texture makes them ideal for dunking in coffee or tea.
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Sift first three ingredients together in a small bowl.
Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then extracts. Stir in almonds and zest. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.
Store in an airtight container at room temperature for up to 2 weeks; no refrigeration needed due to low moisture content.
Biscotti is an Italian cookie dough that's baked as a log, cooled, sliced, then baked again until hard and crispy. Double-baking removes moisture to create their signature dunkable texture.
Yes—reduce almond extract to 1/8 teaspoon and increase vanilla extract to 3/4 teaspoon, or omit almond extract entirely for a pure orange-almond flavor.
Store in an airtight container at room temperature for up to 2 weeks. The low moisture content makes them very shelf-stable.
Yes, blanched almonds work fine. Whole almonds with skins add a subtle flavor and visual texture, but either type will bake successfully.
Biscotti should be golden-brown and completely hard when cooled—break one in half to confirm no soft interior remains.
