Recipe by Karen
"These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries."
Watch video tips and tricks
2 1/4 cups
1 1/4 cups
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.
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.
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!!
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!!!!
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Almond Biscotti II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 42
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Authentic Italian biscotti with distinct, surprising flavors.
This light, moist orange cake has complex flavors and is completely flourless.
Your favorite thumbprint cookies, jazzed up with delicious glaze.