Sunrise Biscotti
Start your morning on a sweet note with Sunrise Biscotti, a delightful blend of bright citrus flavors and warm spices. Infused with zesty orange zest, freshly squeezed orange juice, and a hint of cinnamon and nutmeg, these twice-baked Italian cookies are irresistibly crunchy and aromatic. Toasted almonds add a satisfying crunch, while optional white chocolate chips bring an indulgent twist. Perfect for dipping into your morning coffee or as an afternoon treat, these biscotti are easy to make and stay fresh for up to two weeks, making them an ideal make-ahead snack. With just 20 minutes of prep time, you’ll be savoring the sunny taste of homemade biscotti in no time!
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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
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup whole almonds, toasted and chopped
- 2 large eggs
- 1 tablespoon orange zest
- 0.25 cup fresh orange juice
- 1 teaspoon pure vanilla extract
- 0.5 cup white chocolate chips (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, salt, ground cinnamon, and ground nutmeg until well combined.
Stir in the chopped toasted almonds to evenly distribute them throughout the dry ingredients.
In a separate bowl, whisk together the eggs, orange zest, orange juice, and vanilla extract.
Gradually add the wet ingredients into the dry mixture, stirring until a sticky dough forms. If you're using white chocolate chips, fold them into the dough at this point.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2 inches wide. Flatten the tops slightly for even baking.
Bake in the preheated oven for 25 minutes, or until the logs are golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti slices.
Place the slices cut-side down back onto the baking sheet. Bake for an additional 8-10 minutes, then flip the biscotti and bake the other side for another 8-10 minutes, or until dry and crisp.
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 |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 52.1 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 550 mg | 42% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1375 mg | 29% | |
*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.
