Orange Walnut Biscotti
Delight in the perfect blend of zesty citrus and nutty crunch with this Orange Walnut Biscotti recipe—a sophisticated twist on the classic Italian treat. These golden, twice-baked cookies feature aromatic orange zest and buttery chopped walnuts, offering a tantalizing contrast of bright flavors and rich textures. Easy to make with simple pantry ingredients, they pair beautifully with coffee or tea, making them an ideal treat for breakfast, dessert, or gifting. With their crisp yet tender texture, these biscotti are baked to perfection for a satisfying snap in every bite. Whether you're looking for a homemade gift or a cozy snack, this indulgent yet approachable recipe will become your go-to for any occasion.
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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
- 4 tablespoons unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 0.75 cup walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs (you can use a pastry cutter or your fingers).
In a separate bowl, whisk the eggs, vanilla extract, and orange zest together until well combined.
Add the wet ingredients to the dry ingredients and mix until a dough starts to form.
Stir in the chopped walnuts until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide. Place both logs onto the prepared baking sheet, leaving a few inches of space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.
Using a sharp serrated knife, slice each log diagonally into 1/2-inch thick pieces to form individual biscotti.
Lay the sliced biscotti cut side down on the baking sheet and return them to the oven. Bake for an additional 8-10 minutes, then flip the biscotti and bake for another 8-10 minutes, or until crisp and golden.
Transfer the biscotti to a wire rack to cool completely before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 352.3 g | 128% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 154.6 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 171 mg | 13% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 824 mg | 18% | |
*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.
