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Biscotti All'arancia E Mandorle (Orange and Almond Biscotti)

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“From cookiesfromitaly.com. Can be prepared 1 week ahead and stored in the refrigerator until ready to bake. Store in an airtight container. These biscotti have a great and unusual flavor with the orange and almond combination!”
READY IN:
1hr 55mins
SERVES:
60
YIELD:
60 biscotti
UNITS:
US

Ingredients Nutrition

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup sugar
  • 7 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 34 cup blanched almond, chopped (about 3 1/2 ounces)
  • 12 cup candied orange peel, finely chopped
  • 3 tablespoons orange liqueur or 3 tablespoons brandy
  • 1 large egg yolk, beaten to blend

Directions

  1. Preheat oven to 350°F
  2. Line 3 baking sheets with waxed paper. Lightly flour waxed paper.
  3. Sift flour and baking powder into medium bowl.
  4. Beat sugar and butter in large bowl until blended.
  5. Add eggs, 1 at a time, beating until fluffy.
  6. Mix in nuts and candied orange peel.
  7. Add flour mixture and liqueur; beat until well blended.
  8. Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
  9. Cut chilled dough lengthwise into 3 strips.
  10. Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.
  11. Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.
  12. Brush logs with egg yolk.
  13. Bake until golden and firm to touch (dough will spread), about 30 minutes.
  14. Cool completely on baking sheets. Reduce oven temperature to 325°F
  15. Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
  16. Stand biscotti slices upright on 2 heavy large baking sheets.
  17. Bake until biscotti are pale golden, about 25 minutes.
  18. Transfer to racks and cool.

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