Golden almond biscotti with fragrant orange zest and crisp, diagonally sliced edges.
Almond Orange Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 145 minutes: 30 hands-on, 0 chilling or resting, 70 whole-batch cooking and 45 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring cups and spoons
- Two mixing bowls, whisk and sturdy spatula
- Two 13 × 18-inch rimmed baking sheets and parchment paper
- Ruler, cutting board and sharp serrated knife
- Cooling rack
Golden almond biscotti with fragrant orange zest and crisp, diagonally sliced edges.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare and mix
- 1Prepare and mixRub orange zest into the sugar until fragrant. Beat the softened butter with that sugar just until smooth, then beat in eggs and vanilla without whipping to a foam. Whisk flour, baking powder and salt separately. Fold the dry mixture into the wet mixture, then fold in the roasted almonds. Scrape into a cohesive, slightly sticky dough.
Shape and first bake
- 2Shape and first bakeHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan. Line two baking sheets. Divide dough equally and shape two logs, each 10 inches long, 2 inches wide and about 3/4 inch high, on one sheet, leaving 4 inches between them. Smooth with the spatula; do not add unmeasured flour. Bake on the middle rack for 25–30 minutes, until tops are set and the centers feel firm when gently pressed. Keep the second sheet ready for drying.
Rest and slice
- 3Rest and sliceRest the baked logs on their sheet for 15 minutes, included in cooling time. Reduce oven to 300°F (149°C) conventional or 275°F (135°C) fan. Transfer carefully to a board. Cut each log on a slight diagonal into 14 slices, about 5/8 inch thick, including the end pieces: 28 individual cookies. Saw gently rather than pressing through the inclusions.
Dry both trays
- 4Dry both traysArrange 14 slices cut-side down on each sheet. Bake one sheet at a time for 10 minutes, turn every slice and bake another 10 minutes. Repeat with the second sheet: 40 minutes of drying in total. The crumb should feel dry at the edges; fruit or chocolate pockets will remain softer. First baking and both drying batches total up to 70 minutes.
Cool and finish
- 5Cool and finishTransfer to a rack and cool for 30 minutes after the final drying tray. Cookies become crisper as they cool. The listed 45 minutes of cooling includes the earlier 15-minute log rest. Seal only when completely cool.
Chef’s Science & Pro Tips
Ingredient science
Roasted almonds are ready to use; no extra toasting stage is needed.
Technique & texture
Use orange peel without the bitter white pith.
Finishing & serving
Keep the diagonal shallow so the stated slice count fits each log.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store completely cooled cookies in an airtight tin in a cool, dry place, separated from soft cookies. |
| Refrigerator | Not recommended for texture | Humidity can soften the dried crumb; use a cool pantry or freeze instead. |
| Freezer | Up to 1 month | Freeze cooled cookies in a sealed freezer container with parchment between layers. |
| Thawing | About 1 hour | Thaw in the closed container at room temperature to limit condensation on the cookies. |
| Refreshing | Serve after cooling | For uncoated cookies that have softened, heat at 300°F (149°C) conventional or 275°F (135°C) fan for 5–8 minutes, then cool completely. |
Notes
- Roasted almonds are ready to use; no extra toasting stage is needed. Use orange peel without the bitter white pith. Keep the diagonal shallow so the stated slice count fits each log. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Can I use raw almonds?
Use roasted, cooled almonds as listed for a reliable toasted flavor without changing the oven schedule.
Why is the orange flavor mild?
Finely grate fresh zest and rub it into the sugar; orange juice would add unwanted liquid.
Should I blanch the almonds?
No. Almond skins provide contrasting brown outlines in the cut faces.
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