Wednesday, September 16, 2020

Almond Orange Biscotti

Almond Orange Biscotti

This is a very simple, basic and so delicious biscotti recipe that is gluten and dairy free. It's a classic and if you've never done it, you must try it.


  • 1/8 teaspoon of salt
  • 1/4 teaspoon almond extract
  • 3 eggs, lightly beaten
  • 1 tablespoon of vegetable oil
  • 1 1/2 tablespoon orange zest
  • 1/4 teaspoon baking powder
  • 2-1 / 4 cups flour
  • 1 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup toasted almonds, coarsely chopped
  • Optional: 3 ounces of melted chocolate for drizzling over cookies

First, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Then, in a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt.

In a small bowl, combine the eggs, vegetable oil, almond extract and orange zest.

Add the egg mixture in the center of the dry ingredients. Use a wooden spoon to stir and start mixing the ingredients. Add the almonds, then use your hands to work the mixture until a paste forms and all the ingredients are incorporated.

Divide the dough in half and on a lightly floured work surface, shape the dough into two rectangular buns about 1 inch high, 3 to 4 inches wide and 8 inches long.

Place one loaf on each baking sheet and bake for 25 to 30 minutes.

Remove the buns and let them cool slightly. Start at the short end of the buns and use a sharp knife to cut 3/4 inch slices.

Turn the oven to 325 degrees. F. Place the slices on the baking sheets, cut side down, and return to the oven for about 5 minutes. Remove the cookies from the oven and let them cool completely.

If you want to drizzle them with chocolate, melt the chocolate chips in the microwave in 10 second increments. When they are well melted, use a fork or teaspoon to drizzle completely cooled cookies. Let the chocolate harden, then store them in an airtight container. Happy Cooking Time.