Orange and Cinnamon Biscotti
Infused with the warm, spiced aroma of cinnamon and the bright, citrusy zest of fresh orange, these Orange and Cinnamon Biscotti are a delightful twist on the classic Italian cookie. Perfectly crisp and golden, these twice-baked treats strike the ideal balance between sweet and fragrant, making them the ultimate companion to your morning coffee or afternoon tea. A hint of vanilla and optional sliced almonds add depth and texture to every bite. Quick to prepare with only 15 minutes of hands-on time and easy-to-store for up to two weeks, they’re both practical and irresistibly delicious. Whether you’re baking them for holiday gatherings or everyday snacking, these biscotti are bound to become a favorite!
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Recipe Information
Ingredients
- 260 grams all-purpose flour
- 150 grams granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 orange zest of an orange (fresh)
- 2 large eggs
- 1 teaspoon vanilla extract
- 60 grams unsalted butter, melted
- 50 grams sliced almonds (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
Stir in the grated orange zest to infuse the dry mixture with its citrus aroma.
In a separate bowl, whisk together the eggs, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until a thick dough forms. If using sliced almonds, fold them in at this stage.
Lightly flour your hands and transfer the dough onto the prepared baking sheet. Shape it into a flat log approximately 30 cm (12 inches) long and 8 cm (3 inches) wide.
Bake the log in the preheated oven for 25–30 minutes, or until it is firm to the touch and lightly golden. Remove it from the oven and allow it to cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 150°C (300°F).
Using a sharp serrated knife, slice the baked log diagonally into 1.5 cm (1/2 inch) thick slices.
Place the slices cut-side down back onto the baking sheet. Bake for an additional 12–15 minutes per side, flipping them halfway, until crisp and golden brown.
Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 365.6 g | 133% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 153.5 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 276 mg | 21% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 820 mg | 17% | |
*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.
