search saves

Orange Hazelnut Biscotti

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Oven to 350 degrees.
  • Lightly grease baking sheets.
  • Combine flour, baking powder, baking soda and salt in a bowl.
  • Beat oil, orange peel, orange juice, eggs and sugar in large bowl until smooth.
  • On low speed, beat flour mixture into orange mixture. Add hazelnuts.
  • Divide dough in half; shape each half into 10x1 1/2" log on floured work surface. Place logs on prepared sheets.
  • Bake for about 30 min.
  • Cool on baking sheets on racks for 10 min.
  • Slice diagonally into 1/2" thick slices.
  • Lay slices back on baking sheets.
  • Bake 10 min.
  • Remove baking sheets from oven; turn biscotti over.
  • Bake another 10 min.
  • remove biscotti from baking sheets to wire racks to cool.
  • Chocolate Glaze: Combine chocolate and vegetable shortening in small saucepan.
  • Melt over low heat, stirring frequently, until smooth.
  • Cool slightly.
  • Dip cooled biscotti into chocolate mixture. Cool on wire rack.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Nancy Van Ess
Contributor
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Stephie Biggs
    I LIKE how low fat this recipe is! It's not as orange flavored as I had hoped, instead it's more of a suble orange taste. The texture is nice and crunchy. I skipped the glaze and just threw in a few chocolate chips, which worked well. I also substituted hazelnuts with pecans. This is a good recipe.
    Reply
  2. Stephie Biggs
    I LIKE how low fat this recipe is! It's not as orange flavored as I had hoped, instead it's more of a suble orange taste. The texture is nice and crunchy. I skipped the glaze and just threw in a few chocolate chips, which worked well. I also substituted hazelnuts with pecans. This is a good recipe.
    Reply
  3. mianbao
    This made very good, crunchy crisp biscotti, perfect with coffee. They are not real sweet cookies, which is how I prefer them. Because of the limits of my oven, I baked the biscotti in two 9-inch long loaf pans, which I had greased and floured. The dough was pretty sticky, but since I didn't attempt to form it there was no problem. My short loaves baked in the 30 minutes given, I then sliced them and baked again as the recipe states. My yield was 35 biscotti after trimming the ends of the loaves. I haven't used the chocolate, and probably would reduce the amount if I did. Thank you for sharing this recipe.
    Reply
  4. Nancy Van Ess
Advertisement