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“This recipe for biscotti comes from Canadian cookbook author, Anne Lindsay's, Light Kitchen. After the biscotti are cooled, I sometimes drizzle melted dark chocolate over the tops, which, unfortunately, adds a few extra calories. I also have subsituted orange extract for the vanilla for a more intense orange flavour (which really goes good with the chocolate).”
READY IN:
1hr
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*. In a large bowl, combine the nuts, flour and baking powder.
  2. In another bowl, beat the eggs, sugar, vanilla and orange rind. Stir this into the flour mixture, forming a stiff dough.
  3. Shape the dough into 2 logs, each about 1" in diameter.
  4. Place on an ungreased baking sheet (I do use parchment paper-personal preference) and brush the tops with the egg white.
  5. Bake @ 350* for 25 minutes. Let cool 5 minutes, then slice diagonally into 1/2" slices. Place slices on baking sheet.
  6. Lower oven temperature to 300* and bake the cookies for 25 more minutes, until crisp and golden.

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