Orange Poppy Seed Biscotti
Delight your taste buds with the irresistible flavors of Orange Poppy Seed Biscotti—a crisp and aromatic Italian-inspired treat that’s perfect for dunking in coffee or tea. This recipe combines the zesty brightness of freshly grated orange zest with the subtle crunch of poppy seeds, all baked into a golden, twice-baked cookie. Made with simple pantry staples like all-purpose flour, eggs, and butter, the biscotti dough is enhanced with optional sliced almonds for added texture. With just 20 minutes of prep time and a double bake for that characteristic crunch, these biscotti slices are a delightful blend of sweet and tangy. Whether you’re hosting a brunch or looking for a homemade gift, these biscotti deliver gourmet flavor with a satisfying bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup unsalted butter
- 2 pieces large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 0.25 cup sliced almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut in the unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a separate bowl, whisk the eggs, orange zest, and vanilla extract until well combined.
Gradually stir the wet ingredients into the dry mixture until the dough comes together. Stir in the poppy seeds and sliced almonds, if using.
Turn the dough onto a lightly floured surface and knead gently until smooth. Divide the dough in half.
Shape each half into a 10-inch (25 cm) long log and place them on the prepared baking sheet, spacing them at least 3 inches apart.
Flatten each log slightly to about 1/2-inch (1.25 cm) thickness.
Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch.
Remove from the oven and let the logs cool on the baking sheet for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, slice each log diagonally into 1/2-inch (1.25 cm) thick biscotti pieces.
Arrange the slices cut-side down on the baking sheet and return them to the oven. Bake for 10 minutes, then flip the biscotti and bake for an additional 10 minutes, or until crisp and golden.
Remove from the oven and transfer the biscotti to a wire rack to cool completely before serving or storing.
Nutrition Facts
Calories |
2023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 348.9 g | 127% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 152.9 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 310 mg | 24% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 706 mg | 15% | |
*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.
