These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.

Karen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.

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  • In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.

  • Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

218.7 calories; 4.8 g protein; 39.9 g carbohydrates; 46.5 mg cholesterol; 99.3 mg sodium. Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2004
Fantastic biscotti! I recommend baking them at a lower temp (160 degreesC) for 30mins for the first baking as this ensures the insides dry out thoroughly without the top browning too much. these were so delicious - i added a little more almond extract some chopped dried apricots and a handful of white chocolate chip and they were wonderful! next time i think i'll try forming the dough into three or four loaves to make smaller biscotti as two loaves makes each one quite big. this really is a great recipe. Read More
(85)

Most helpful critical review

Rating: 3 stars
02/02/2011
I've made lots of different biscotti but this one didn't quite work for me. I loved the orange flavor with the almond but the egg flavor was pretty prominent. Like another reviewer said I think there are better recipes out there. I always use wet hands to form the loaves and these were no exception. I baked on parchment paper but they spread out very much (side to side) and were only about 1 inch thick. Other biscotti turn out much taller and more of the shape I'm used to. Guess I'll just stick with my tried and true recipe here on AR. Read More
(20)
100 Ratings
  • 5 star values: 70
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/05/2004
Fantastic biscotti! I recommend baking them at a lower temp (160 degreesC) for 30mins for the first baking as this ensures the insides dry out thoroughly without the top browning too much. these were so delicious - i added a little more almond extract some chopped dried apricots and a handful of white chocolate chip and they were wonderful! next time i think i'll try forming the dough into three or four loaves to make smaller biscotti as two loaves makes each one quite big. this really is a great recipe. Read More
(85)
Rating: 5 stars
03/15/2008
I love making these for my family and friends. I use whole wheat flour and splenda instead of sugar. I also add 1/3 cup wheat germ and sometimes ground flax seeds. I too have increased the almond flavor to 1 teaspoon. I add applesauce if the dough gets too dry and dip my hands in flour to handle the dough if it is too sticky. There're healthy and delicious and I can't make enough of them. Thanks for the great recipe!! Read More
(58)
Rating: 5 stars
12/29/2006
This is fantatic!!!! I made some mistakes when I first made biscotti. It is a sticky dough. It doesn't roll. Don't even try! Just put some parchment paper on your sheet and spoon it on in a three inch by however long section until you get as many of these as it takes. Kind of ice it into a biscotti shape. Bake it and then cut it and then bake it for about 8 more minutes. It is great!!!! Read More
(48)
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Rating: 4 stars
12/21/2004
The flavor is wonderful but making them is a nightmare! I made this recipe twice (I thought I did it wrong the first time) both times being careful to measure accurately with no modifications. It was so sticky it was impossible to form a log. I ended up just spreading it out like peanut butter into more or less the right shape with a spatula. Read More
(33)
Rating: 5 stars
10/30/2008
These are the best biscotti's I've ever made and the easiest. I did change it a bit and add dried cherries and some lemon peel. Sometimes I add about 1/2 to 1 teaspoon lemon oil. My husband loves these. Can't make enough!! Just expermint and add different things to the base. Worth the time. Read More
(29)
Rating: 5 stars
12/29/2002
Absolutely delicious! You need to make this; you will not be disappointed. After they cooled I dipped the tops in melted Bakers-SemiSweet Squares (8 OZ box). I found mixing the dough into a ball on the counter top easier. Also I had no problem with serrated knife-just sawed across the top then applied pressure to slice. THIS ONES A KEEPER! Read More
(24)
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Rating: 5 stars
12/26/2005
My family loves biscotti. This one is especially good. Because we are almond and orange nuts I toasted 3/4 cups of sliced almonds and increased the orange zest to 2 Tablespoons. A nice lively flavor! Thanks Karen! Read More
(23)
Rating: 4 stars
01/22/2011
I'm having a hard time rating this biscotti...it's actually okay but I probably won't make it again. Unfortunately I can't decide what exactly is bothering me about the flavor. I can say that it was very easy to prepare. One of my logs was ultimately bigger than the other and therefore I discovered while slicing it that the dough was still raw. I cooked those slices a bit longer than the others and they were absolutely fine in the end. I also like the consistancy of this biscotti. It's hard but not so hard that it's tearing up your palate. Next time I'll probably try it without the orange and with more almond extract. Anyhow happy baking! Update-I made this again but I replaced the almonds and orange with approx 3/4 c. coconut and 1 tsp of vanilla. I like them more than the first batch but I think I know the underlying problem now. The background tastes like egg. I'm going to search for a recipe with fewer eggs which is a shame because the consistancy of these are very nice - hard but once they're dipped they soften perfectly. So the search continues... Read More
(20)
Rating: 3 stars
02/01/2011
I've made lots of different biscotti but this one didn't quite work for me. I loved the orange flavor with the almond but the egg flavor was pretty prominent. Like another reviewer said I think there are better recipes out there. I always use wet hands to form the loaves and these were no exception. I baked on parchment paper but they spread out very much (side to side) and were only about 1 inch thick. Other biscotti turn out much taller and more of the shape I'm used to. Guess I'll just stick with my tried and true recipe here on AR. Read More
(20)