Orange Almond Biscotti II Recipe -
Orange Almond Biscotti II Recipe

Orange Almond Biscotti II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  2. 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.
  3. 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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Feb 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.

Mar 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!!

Dec 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!!!!

Dec 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.

Oct 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.

Dec 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!

Dec 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!


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  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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