Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Biscotti All'arancia E Mandorle (Orange and Almond Biscotti) Recipe
    Lost? Site Map

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

    Biscotti All'arancia E Mandorle (Orange and Almond Biscotti). Photo by RotiJala

    1/1 Photo of Biscotti All'arancia E Mandorle (Orange and Almond Biscotti)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    1 hrs

    55 mins

    Maureenie's Note:

    From 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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 60



    Units: US | Metric

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


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

    Ratings & Reviews:

    • on August 28, 2009


      Cantucci is the Italian name for this biscuit (biscotti is a general word for biscuits) which has origins in Tuscany, my Italian friend tells me. You dip it in vino santo and eat it. Great idea, Sunshynetoo - re: making a whorl pattern with the cocoa. I had no oranges or orange peel, so I used 1 tablespoon of grated lemon peel which makes the biscotti smell wonderful. I'd suggest lessening the sugar to 3/4 or 2/3 cup (one cup is way too sweet!). I also threw away the eggwhite of one egg so the dough would be easier to handle - less soft n sticky.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2009


      I didn't have orange peel, so I use orange flavored cranberries, chopped fine. I added 1 T. orange zest and 1 t. orange extract to the recipe to enhance the orange flavor along with the Grand Marnier. Easy to prepare. Good taste. I read somewhere to let them cool for a few hours before cutting for the drying. This helped. Not as much crumbling as the first time I made. I only made 2 logs. One log I made plain. I divided the other log in half and added 3 T. of cocoa to half. Then I twisted, as well as you can twist, the plain 1/4 log with the cocoa 1/4 log. Very pretty when cut. I'm going to drizzle these with chocolate. Very good! Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Biscotti All'arancia E Mandorle (Orange and Almond Biscotti)

    Serving Size: 1 (16 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 62.8
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 1.0 g
    Cholesterol 17.6 mg
    Sodium 28.6 mg
    Total Carbohydrate 8.5 g
    Dietary Fiber 0.3 g
    Sugars 3.4 g
    Protein 1.4 g

    The following items or measurements are not included:

    candied orange peel

    orange liqueur

    Ideas from


    Over 475,000 Recipes Network of Sites