Biscotti All Arancia E Mandorle Orange And Almond Biscotti Recipe

Experience the irresistible taste of Italy with these delightful Orange and Almond Biscotti! This recipe, inspired by cookiesfromitaly.com, combines the bright zest of orange with crunchy almonds for a truly unforgettable treat. Prepare these biscotti up to a week in advance, chilling the dough before baking for optimal texture. The unique flavor combination makes them perfect for dipping in coffee or enjoying as a delightful snack. Make your kitchen smell amazing and impress your friends and family with this easy-to-follow recipe.

Prep Time 45 mins
Cook Time 115 mins
Calories 62.8 kcal
Protein 2g
Rating 5.0 (2 Reviews)
Biscotti All Arancia E Mandorle Orange And Almond Biscotti 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Biscotti All Arancia E Mandorle Orange And Almond Biscotti

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How to Make Biscotti All Arancia E Mandorle Orange And Almond Biscotti

  1. Preheat oven to 350°F (175°C).
  2. Line 3 baking sheets with parchment paper and lightly flour the paper.
  3. In a medium bowl, sift together 3 cups all-purpose flour and 1 teaspoon baking powder.
  4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
  5. Beat in 2 large eggs one at a time, mixing well after each addition.
  6. Stir in 1 cup chopped almonds, ½ cup candied orange peel, and 1 tablespoon orange liqueur (such as Grand Marnier or Cointreau).
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  8. Turn the dough out onto one prepared baking sheet and press into a 12-inch long by 5-inch wide rectangle.
  9. Freeze the dough for at least 30 minutes, or until firm.
  10. Remove the dough from the freezer and cut it lengthwise into 3 equal strips.
  11. On a lightly floured surface, shape each strip into a 12-inch long, 1 ½-inch wide, and 1-inch high log.
  12. Transfer the logs to the remaining prepared baking sheets, spacing them 2 inches apart.
  13. Brush the logs with 1 beaten egg yolk.
  14. Bake for 30 minutes, or until golden brown and firm to the touch.
  15. Let the logs cool completely on the baking sheets.
  16. Reduce oven temperature to 325°F (165°C).
  17. Using a serrated knife, cut the cooled logs into ¾-inch wide diagonal slices.
  18. Stand the biscotti slices upright on two heavy baking sheets.
  19. Bake for 25 minutes, or until pale golden.
  20. Transfer the biscotti to wire racks to cool completely.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

13g

Fat

5g

Carbs

2g

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Time To Make Course Preparation For Large Groups Desserts Cookies And Brownies Biscotti Number Of Servings 4 Hours Or Less