Crisp, crunchy, and packed with fresh orange zest and toasted almonds, these orange and almond biscotti are a simple yet elegant Italian treat. This easy Italian biscotti recipe isn’t overly sweet, making it perfect for dipping into coffee, sharing with friends, or adding to your collection of Italian Christmas cookies during the festive season.
I love this orange and almond biscotti because they’re not overly sweet. It’s nice to have a break from cookies and biscuits that seem to be packed with sugar, and these traditional biscotti strike just the right balance. The toasted almonds and fresh orange zest provide plenty of flavour without being sickly sweet, making them the perfect evening snack with a cup of coffee. They’re a firm favourite in our house too – my son happily munches his way through them, although he’s already put in a request for chocolate chip biscotti next time!!
A little bit of History…
Biscotti have been loved in Italy for centuries and are thought to date back to Roman times. The name biscotti comes from the Latin phrase bis coctus, meaning “twice baked,” which describes the original method used to make these famous Italian biscuits.
The double-baking process wasn’t just about creating a crunch. It also removed moisture from the biscuits, helping them stay fresh for long periods without spoiling. This made traditional biscotti ideal for travellers, soldiers, and long sea voyages.
The version most people recognise today originated in Tuscany, where almond biscotti became especially popular. Known as Cantucci, these crunchy biscuits were served with a glass of Vin Santo, a sweet Italian dessert wine, for dipping.
Today, biscotti cookies come in loads of different flavours, but the classic combination of nuts and citrus remains a favourite. This orange and almond biscotti recipe puts a fresh twist on a centuries-old Italian tradition while keeping the signature crunch that has made biscotti loved around the world.
If your family loves “Orange and Almond Biscotti” as much as mine does, you’re in good company - we’ve got plenty more delicious Sweet treat recipes for you to try. Here are a few more recipes that always go down well at our table:
- Homemade shortbread
- Cottage cheese pancakes
- Poached pear and frangipane tart
- Cinnamon and maple banana bread muffins
- Big fluffy scones
- Mini egg cookies
- Strawberry tarts
- healthy homemade rainbow popsicles
- Peanut butter cookies
Jump to:
- A little bit of History…
- Ingredients and substitutions for almond and ornage biscotti:
- What equipment will you need to make Orange and Almond Biscotti ?
- How do I make Orange and Almond Biscotti?:
- Serving suggestions for traditional almond biscotti:
- Variations of Almond and orange biscotti:
- How to store and freeze Orange and Almond Biscotti :
- FAQ
- Best Orange and Almond Biscotti Recipe - Easy Traditional Italian Biscotti
- Related
- Pairing
Ingredients and substitutions for almond and ornage biscotti:
See recipe card for quantities.
Jump to Recipe- Plain Flour - Provides the structure for these crisp, crunchy traditional biscotti. You can substitute all-purpose flour if you’re outside the UK, or replace up to 25% with wholemeal flour for a nuttier flavour.
- Baking Powder - Gives the biscotti a little lift while maintaining their classic texture. If using self-raising flour, omit the baking powder.
- Eggs - Essential for binding the dough and creating the firm texture needed for slicing and twice-baking. For best results, I don’t recommend substituting them in this recipe.
- Caster Sugar - Adds sweetness without making the biscotti overly sugary. Granulated sugar can be used instead if that’s what you have available.
- Butter - Adds richness and flavour to the dough. Either salted or unsalted butter works well; if using salted butter, reduce any added salt slightly.
- Almonds - The star ingredient that gives these almond and orange biscotti their signature crunch. Pistachios, hazelnuts, or walnuts also work beautifully.
- Almond Extract - Enhances the nutty flavour and makes the almonds really shine. You can omit it if needed, but the almond flavour will be less pronounced.
- Vanilla Extract - Adds warmth and depth to balance the citrus notes. Vanilla bean paste is an excellent alternative.
- Oranges - Fresh orange zest brings a bright, citrusy flavour that pairs perfectly with the almonds. Lemon zest can be substituted for a different take on these Italian biscotti cookies, but fresh citrus zest will always give the best flavour.
What equipment will you need to make Orange and Almond Biscotti ?
- Silicone mat – I always use a silicone baking mat when making biscotti. It stops the dough from sticking, helps the logs bake evenly, and makes cleanup much easier.
- Mixing bowl – An essential piece of kitchen equipment. I’ve owned this set of mixing bowls for years and they are still like new.
How do I make Orange and Almond Biscotti?:
Making orange and almond biscotti is easier than you might think. This easy Italian biscotti recipe uses simple ingredients and the traditional twice-baked method to create crisp, crunchy biscotti cookies that are perfect for enjoying with coffee or gifting during the holidays. Follow the steps below for delicious homemade traditional biscotti every time
1: Preheat the oven to 180°C (160°C fan). Spread the almonds on a baking tray and toast for 9-10 minutes until lightly golden.
Set aside to cool completely.
2: Melt the butter and leave it to cool slightly so it is still liquid. In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs, almond extract, and vanilla extract, then whisk until well combined.
3: Add the flour, baking powder, salt, and orange zest.
Mix with a fork until a shaggy dough forms.
4: Stir in the cooled toasted almonds. The dough should resemble a firm cookie dough. If it is too sticky to handle, add a little extra flour. If the dough is warm and soft, chill it in the fridge for 10-15 mins.
5: Divide the dough in half and shape into a log approximately 6cm wide. Place the logs well apart on a baking tray lined with a silicone mat. Bake for 30 minutes at 180°C until lightly golden.
6: Remove from the oven and allow the logs to cool completely, about 1 hour.
The cooler they are, the easier they will be to slice.
7: Using a sharp serrated knife, slice the logs diagonally into 6-7mm thick biscotti. Reduce the oven temperature to 150°C ready for baking.
8: Arrange the slices cut-side down on a lined baking tray. Bake for 12 minutes, then turn the biscotti over and bake for a further 12 minutes.
9: Leave the biscotti to cool completely on the tray. They will become deliciously crisp as they cool.
Serving suggestions for traditional almond biscotti:
- Serve with coffee - The classic choice. Dip your biscotti cookies into a cappuccino, latte, or espresso for the ultimate biscotti coffee experience.
- Pair with tea - A strong breakfast tea, Earl Grey, or chai works beautifully with the orange and almond flavours.
- Alongside dessert - Serve with vanilla ice cream, orange sorbet, or a bowl of mascarpone for an easy but impressive dessert.
- Dip in chocolate - For a more indulgent treat, dip half of each biscotti in melted dark chocolate and allow it to set before serving.
- Add to a Christmas cookie platter - These Italian Christmas cookies are perfect for festive dessert boards alongside mince pies, shortbread, and other holiday favourites.
- Gift to friends and family - Pack these traditional biscotti into a jar or festive gift box for a homemade Christmas baking gift that’s guaranteed to be appreciated.
- Enjoy as an afternoon treat - Sometimes the best serving suggestion is the simplest one: a couple of Italian biscuits, a hot drink, and five minutes of peace and quiet!
Variations of Almond and orange biscotti:
How to store and freeze Orange and Almond Biscotti :
Storing Biscotti
Orange and almond biscotti store really well thanks to their crisp, twice-baked texture. Once completely cooled, place the biscotti in an airtight container and store at room temperature for up to 2 weeks. This makes them perfect for Christmas baking gifts, holiday cookie tins, or enjoying with biscotti coffee throughout the week.
Freezing Biscotti
Biscotti freeze beautifully for longer storage. Allow the biscotti to cool completely, then place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature for 30-60 minutes before serving.
Freezing the Dough
The unbaked biscotti dough can also be frozen. Shape the dough into logs, wrap tightly in cling film and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed in the recipe. This is a great way to get ahead with holiday baking ideas and Italian Christmas cookies during the festive season.
- Toast the almonds first - Toasting the almonds brings out their natural flavour and adds extra crunch to your orange and almond biscotti.
- Let the logs cool completely before slicing - This is the secret to neat, even slices. Warm biscotti logs are much more likely to crumble.
- Chill sticky dough - If your dough feels too soft to shape, pop it in the fridge for 10-15 minutes. It will be much easier to handle.
- Slice evenly - Try to keep your biscotti slices around 6-7mm thick so they bake evenly and achieve that classic traditional biscotti crunch.
- Don’t skip the second bake - The twice-baked method is what gives biscotti cookies their crisp texture, making them perfect for dipping into coffee.
- Use fresh orange zest - Freshly grated zest gives the best flavour and really helps the orange shine alongside the toasted almonds.
- Make them ahead - These Italian biscuits keep well for weeks, making them ideal for Christmas baking gifts and festive cookie boxes.
FAQ
What exactly are biscotti?
Biscotti are traditional Italian biscuits that are baked twice to create their signature crisp, crunchy texture. The word biscotti comes from the Latin meaning “twice baked,” which is why traditional biscotti are so perfect for dipping into coffee, tea, or dessert wine.
Is biscotti biscuit or bread?
Biscotti are considered biscuits or cookies rather than bread. Although the dough is first baked in a loaf shape, it is sliced and baked again to create the crunchy texture associated with biscotti cookies and other classic Italian biscuits.
Are biscotti and Biscoff the same?
No, biscotti and Biscoff are completely different. Biscotti are traditional Italian cookies that are twice baked and often contain nuts, while Biscoff cookies are spiced caramelised biscuits originally from Belgium.
What is biscotti made out of?
Most biscotti are made from flour, sugar, eggs, and flavourings such as nuts or citrus zest. This orange and almond biscotti recipe combines toasted almonds and fresh orange zest to create a delicious twist on a traditional biscotti recipe.
Is biscotti healthy to eat?
Biscotti can be a lighter treat than many cookies because they typically contain less butter and moisture. While they are still a sweet bake, homemade biscotti cookies can be enjoyed as part of a balanced diet, especially when made with nuts such as almonds.
how are biscotti supposed to be eaten?
Biscotti are traditionally eaten dipped into coffee, tea, or dessert wine. Their crunchy texture makes them ideal for enjoying with biscotti coffee, which softens the biscuit and enhances the flavour.
Do almonds and orange go together?
Yes, almonds and orange are a classic flavour combination. The rich, nutty taste of almonds pairs beautifully with the bright citrus notes of orange, making almond and orange biscotti a popular choice for holiday baking and Italian Christmas cookies.
What is the secret to good biscotti?
The secret to good biscotti is baking them twice and allowing the first bake to cool completely before slicing. This traditional method gives biscotti their crisp texture while helping the slices stay neat and even. Using fresh orange zest and properly toasted almonds also adds extra flavour to this easy Italian biscotti recipe.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Best Orange and Almond Biscotti Recipe - Easy Traditional Italian Biscotti
Equipment
Ingredients
- 200 grams Whole almonds
- 65 grams butter
- 150 grams caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 280 grams plain flour (all purpose)
- 2 eggs
- zest 5 oranges
- 2 teaspoon baking powder
- pinch salt
Instructions
- Preheat the oven to 180°C (160°C fan). Spread the almonds on a baking tray and toast for 9-10 minutes until lightly golden. Set aside to cool completely.
- Melt the butter and leave it to cool slightly so it is still liquid. In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs, almond extract, and vanilla extract, then whisk until well combined.
- Add the flour, baking powder, salt, and orange zest. Mix with a fork until a shaggy dough forms.
- Stir in the cooled toasted almonds and mix until evenly distributed. The dough should resemble a firm cookie dough. If it feels too sticky to handle, add a little extra flour. If the dough is warm and soft, chill it in the fridge for 10-15 minutes.
- Divide the dough in half and shape each portion into a log approximately 6cm wide. Place the logs well apart on a baking tray lined with a silicone mat or baking paper, as they will spread during baking.
- Bake for 30 minutes at 180°C until lightly golden. Remove from the oven and allow the logs to cool completely, about 1 hour. The cooler they are, the easier they will be to slice.
- Using a sharp serrated knife, slice the logs diagonally into 6-7mm thick biscotti.
- Reduce the oven temperature to 150°C. Arrange the slices cut-side down on a lined baking tray. Bake for 12 minutes, then turn the biscotti over and bake for a further 12 minutes.
- Leave the biscotti to cool completely on the tray. They will become deliciously crisp as they cool.
Notes
- Cool the almonds completely before adding them to the dough to prevent the butter from softening too much.
- If the dough feels sticky, add a little extra flour or chill it in the fridge for 10-15 minutes before shaping.
- Let the baked logs cool completely before slicing-this helps prevent crumbling and gives cleaner cuts.
- Use a sharp serrated knife and a gentle sawing motion to slice the biscotti.
- For extra orange flavour, add a little more orange zest to the dough.
- Store in an airtight container for up to 2 weeks, making them perfect for gifting or enjoying with coffee throughout the week.
Related
Pairing
These are my favorite dishes to serve with [this recipe]:
Leave a comment