Orange Almond Biscotti

Print Recipe

Crisp and chewy cookies scented with orange and almond, perfect for dunking in a cup of coffee or all by themselves.

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 30

Cool Time 30

Total Time 1 20

Servings cookies

Calories 139

Author Annalise Sandberg

Ingredients

1 ½ cup all-purpose flour (250 grams)
1 ½ teaspoon baking powder
¼ teaspoon salt
½ cup yellow cornmeal (140 grams)
1 cup granulated sugar (200 grams)
Zest of 1 orange
½ cup unsalted butter , at room temperature (113 grams)
2 large eggs
1 ½ teaspoon almond extract
½ teaspoon vanilla extract
¾ cup almonds , sliced (90 grams)

Instructions

Preheat oven to 350°F. Line a sheet pan with parchment paper.
In a bowl, combine the flour, baking powder, salt, and cornmeal. In another bowl, use a fork or your fingers to rub the orange zest into the sugar.
In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the orange sugar and butter until light and creamy. Add the eggs and mix until combined, then increase the speed to medium high and beat for 30 seconds. Add the vanilla and almond extracts.
Add the dry ingredients and mix until just combined. Add the sliced almonds and mix in gently.
Divide the dough in two and shape into two logs about 1 ½ inch high onto the prepared sheet pan. Bake for 15 minutes until just turning golden brown. Let cool 30 minutes.
Transfer the logs to a cutting board and use a serrated knife to cut the logs into cookies ¾ inch wide. Return to the sheet pan and bake for an additional 15 minutes, until the edges turn golden brown. Let cool completely.
Store biscotti in an air tight container at room temperature for several days.

Notes

Note: The instructions tell you to form two logs out of the dough though you may notice that in my pictures I only have one. Two smaller logs are best to insure that the cookies bake evenly during each baking. Mine were a little doughy, I'll do two next time.

Adapted from Baking: From My Home to Yours.

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