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

Recipe by Maureenie
READY IN: 1hr 55mins


  • 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


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