Biscotti is an Italian cookie. It has a crunchy, buttery texture.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat sugar, butter or margarine, orange peel and eggs in large bowl. Stir in flour, baking powder, salt and almonds.

  • Shape half of dough at a time into rectangle, 10 x 3 inches, on ungreased cookie sheet. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet for 15 minutes.

  • Cut crosswise into 1/2 inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet. Cool on wire rack.

Nutrition Facts

197 calories; 6.9 g total fat; 34 mg cholesterol; 136 mg sodium. 30.2 g carbohydrates; 3.7 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2007
I didn't have orange or almond but I used this recipe as a base. I added cranberries and vanilla instead. The biscotti was great. Read More
(17)

Most helpful critical review

Rating: 2 stars
08/29/2002
This recipe is too dry. It has very little flavor and is very heavy. I will not use this recipe again. Read More
(13)
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
12/19/2007
I didn't have orange or almond but I used this recipe as a base. I added cranberries and vanilla instead. The biscotti was great. Read More
(17)
Rating: 4 stars
12/19/2007
I didn't have orange or almond but I used this recipe as a base. I added cranberries and vanilla instead. The biscotti was great. Read More
(17)
Rating: 4 stars
12/21/2010
Read the comments of others and have these suggestions... Decrease the flour to 2-1/2 to 3 cups (depending on the humidity since the flour will absorb moisture). The orange peel isn't optional if you want that flavor and to heighten the almond add 1/2 teaspoon almond extract. These turned out delicate when firts out of the oven but with the second baking they became a very nice biscotti. Read More
(16)
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Rating: 2 stars
08/29/2002
This recipe is too dry. It has very little flavor and is very heavy. I will not use this recipe again. Read More
(13)
Rating: 4 stars
08/01/2007
I love this recipe! The flavor ad texture are wonderful. However I cut the flour down to 2 3/4 cups. I also have great results using orange extract instead of zest. It's easy to make and the results are consistent! We love to dip/coat our's on one end with chocolate. Read More
(11)
Rating: 3 stars
01/20/2004
This recipe calls for butter? The biscotti tastes to thick. Can this recipe survive without the butter? Biscotti should be light and crispy not heavy and buttery. Not bad.. but definately not great. Read More
(7)
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Rating: 2 stars
06/12/2005
I made biscotti with a similar recipe except I used 2 cups of flour cut salt to 1/4 tsp. 4 tbsp of butter and used added 2 tbsp. orange zest PLUS minced orange meat (not optional). I also added Grand Marnier and Almond Extract for a more adult flavor. This will guarantee a slightly more moist and fluffier consistency. It really is a good recipe the amounts of the ingredients are just off. Read More
(6)
Rating: 5 stars
11/18/2002
This was made for a cub scout meeting. Cranberries were substituted for the almonds and it was wonderful. My 2 year old loved it! Read More
(4)
Rating: 3 stars
02/28/2005
I was a bit disapointed. The dough was so dry when mixing I had to add a third egg. (All my other biscotti recipes with the same amount of dry ingreds call for 3 eggs) By then it was a little late for the extra egg and my biscotti were quite heavy textured. The orange was a nice flovour though. Read More
(4)
Rating: 5 stars
12/10/2008
first time making biscotti turned out pretty good Read More
(3)