Biscotti All Arancia E Mandorle Orange and Almond Biscotti
Indulge in the authentic flavors of Italy with these Biscotti All Arancia E Mandorle — a delightful combination of orange and almond biscotti that’s perfect for dunking into your morning coffee or afternoon tea. Infused with the vibrant zest of fresh oranges and studded with toasted almonds, these twice-baked treats achieve the perfect balance of crispiness and rich, nutty sweetness. The dough comes together effortlessly with pantry staples like all-purpose flour, sugar, and vanilla extract, while a touch of freshly squeezed orange juice and melted butter enhances the flavor and texture. With just 20 minutes of prep time and the heavenly aroma of citrus wafting from your oven, these biscotti are a must-try for lovers of traditional Italian desserts and home bakers looking to elevate snack time.
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Recipe Information
Ingredients
- 280 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Orange zest (from 1 large orange)
- 60 grams Unsalted butter (melted and slightly cooled)
- 100 grams Whole almonds (toasted and roughly chopped)
- 2 tablespoons Orange juice (freshly squeezed)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the eggs, vanilla extract, orange zest, melted butter, and orange juice.
Gradually add the wet ingredients to the dry ingredients and stir until a dough forms. The dough will be slightly sticky.
Gently fold in the chopped toasted almonds until evenly distributed.
Transfer the dough onto a lightly floured surface and shape it into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide.
Place the log onto the prepared baking sheet and bake for 25-30 minutes, or until the log is lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the log cool for 10 minutes. Reduce the oven temperature to 150°C (300°F).
Once cooled slightly, use a serrated knife to slice the log diagonally into 1.5 cm (1/2 inch) thick pieces.
Place the biscotti slices back onto the baking sheet, cut side up, and bake for an additional 10-12 minutes. Flip the slices and bake for another 10-12 minutes, or until the biscotti are crisp and golden.
Remove from the oven and let the biscotti cool completely on a wire rack. Serve with coffee or tea, and enjoy!
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 158.9 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 392 mg | 30% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
