Recipe by Karen
"These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
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.