Orange Almond Biscotti Recipe
Are you looking for a flavorful and easy cookie recipe? Look no further! Nina in the Kitchen is here to show you how to make her favorite Orange Almond Biscotti. These cookies are a delightful combination of orange zest, almond extract, and toasted almonds. They are crunchy on the outside and slightly chewy on the inside, making them perfect for dipping in your favorite hot beverage. The recipe starts with mixing the dry ingredients - all-purpose flour, kosher salt, and baking powder. Then, the wet ingredients - butter, granulated sugar, eggs, vanilla extract, almond extract, orange zest, and chopped almonds - are combined to form the dough. The dough is shaped into two logs and baked until cracks form on the top. After cooling for 10 minutes, the logs are sliced and baked again until golden brown. The end result is a batch of delicious Orange Almond Biscotti that will satisfy your sweet tooth. Enjoy them as they are or dip them in chocolate for an extra treat. Get ready to impress your friends and family with this easy and flavorful biscotti recipe!
Ingredients:
- 2 cups (260 grams) all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 4 tablespoons (58 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- 2 room-temperature eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon floral orange extract (optional)
- Zest of 1 orange (about 2 tablespoons)
- 3/4 cup (208 grams) toasted almonds, roughly chopped
Cooking steps:
- In a bowl, mix together the all-purpose flour, kosher salt, and baking powder.
- In a mixer, cream together the butter and granulated sugar for 2 minutes on medium speed.
- Add the eggs one at a time and mix well.
- Add the vanilla extract, almond extract, floral orange extract (if using), and orange zest. Mix until combined.
- Stir in the toasted almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the dough into two logs (13 inches long and 2 inches wide) on a baking sheet lined with parchment paper.
- Bake at 350°F (175°C) for about 35 minutes or until cracks form on the top.
- Remove from the oven and let cool in the pan for 10 minutes.
- Transfer the logs to a cutting board and slice them diagonally into 3/8-inch thick pieces.
- Place the sliced biscotti back on the baking sheet, spacing them about a half inch apart.
- Reduce the oven temperature to 325°F (160°C) and bake for 10-15 minutes or until slightly golden brown.
- Flip the biscotti halfway through baking.
- Remove from the oven and let cool completely before serving. Enjoy!
