Recipe by Debby H
I found this recipe on the web about 5 years ago and can't remember where I found it. I wish I could so that they received the credit. I am a biscotti nut and this was the first recipe (and only) that I used. The results are fabulous and they are so easy to make even though they are triple-baked. I did change the ingredients just a little. Once you eat these you will never go back to store-bought again. I like them best dipped in a cup of hot tea.
Top Review by Cat R.
This was an easy recipe to prepare, the dough is lovely and velvety studded with almonds and smells beautiful. I think the key is to not be shy about cutting the logs, I ended up with crumbs instead of slices until I got braver. First I tried a serrated bread knife but had better luck with my trusty cleaver type knife. Cooked, they tasted less orangey than I'd been looking forward to so next time I'll make sure my orange is fresher. Updated: they taste even better a day or two afterwards. Thanks Debby H!
- 3⁄4 cup toasted almond (slivered works best)
- 1⁄4 lb butter
- 3⁄4 cup sugar
- 2 eggs
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon almond extract
- 1 orange, zest of (make sure it is fresh)
Directions See How It's Made
- Preheat oven to 350.
- Cream butter and sugar.
- Add Eggs.
- Mix until smooth.
- Add orange zest and almond extract.
- Continue mixing until well blended.
- Sift in flour, baking powder and salt.
- Stir in almonds.
- On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
- Place rolls lengthwise on a cookie sheet approx 2 inches apart.
- Bake rolls at 350 for about 20- 25 minutes.
- Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
- Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
- Lay the slices flat on the cookie sheet, then bake for 8 minutes.
- Turn slices over and bake for an additional 8-10 minutes until slightly golden.
- Remove and cool biscottis on a rack.
- Store in an airtight container once they are cooled.