Almond and Orange Biscotti
Imagine this: you're having a cozy morning with a steaming cup of coffee, but something feels missing. Maybe a plain cookie just isn't cutting it. Enter biscotti: the bold, beautiful biscotti! These twice-baked Italian treats are like the superheroes of the cookie world. They're crunchy, dunk-proof, and bursting with flavor – perfect for those who crave a little excitement in their coffee break.
And this recipe takes biscotti to a whole new level with the delightful duo of almonds and orange. The almonds add a nutty richness, while the orange zest brings a sunshine-y citrus kick. It's like a flavor fiesta in your mouth with every dunk!
Plus, making biscotti is easier than you might think. No fancy equipment needed, just a bowl, some elbow grease, and a love for delicious things. The dough comes together in a snap, gets baked once, sliced, then baked again for that double dose of crispy goodness.
So ditch the boring cookies and embrace the biscotti revolution! These almond orange biscotti are the perfect way to elevate your coffee ritual, impress your friends, or simply enjoy a satisfying and flavorful treat. They're dunk-proof, delicious, and guaranteed to bring a smile to your face (and maybe a little pep to your step) – with every satisfying crunch!
- 200 grams All purpose flour
- 100 grams Sugar
- 1 tablespoon Honey
- 100 grams Chopped Almond (You can chop half of the almonds, and leave the rest full)
- 2 Eggs (Median size)
- 1/2 Lemon (Zest of half a lemon)
- 1 Orange (Zest of one orange)
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- Mixing the dry ingredients
In a large bowl, combine the flour, sugar, baking powder, salt, and both lemon and orange zest. This dry mixture will be the base for your biscotti dough.
- Whisking the wet ingredients
In a separate bowl, grab your eggs, vanilla extract, and honey. Give them a good whisk until they're well combined. This creates a flavorful and cohesive wet mixture.
- Assemble de Budin
Now comes the fun part! Add the wet ingredients (eggs, vanilla extract, and honey) to the dry ingredients (flour mixture). Mix everything together until just combined. Don't overmix, or your biscotti might end up tough.
Once your dough is looking good, it's time to incorporate the chopped almonds. Gently fold them into the dough, ensuring they're evenly distributed throughout.
For a more intense flavor, you can add 1/2 teaspoon of almond extract to the dough. - Shaping the biscotti log
Now it's time to shape your biscotti dough! On a clean surface, gently roll or press the dough into a long log shape. Aim for a thickness of about 1-2 inches.
- First Bake: Laying the Foundation
Place your biscotti log on a baking sheet lined with parchment paper. Pop it into your preheated oven (350 degrees Fahrenheit or 175 degrees Celsius) and bake for 30-35 minutes. You're looking for a golden brown color and a firm texture – this is the first bake that sets the foundation for your biscotti.
- A Short Rest Before the Transformation
Once the first bake is complete, take out the biscotti log and let it cool for 10 minutes. This allows the dough to set further before the next step.
- Slicing and Preparing for the Second Bake
After the 10-minute cool down, it's time to transform your biscotti log into individual cookies. Use a sharp knife to slice the log into pieces about 1-inch thick.
- Second Bake: Achieving Maximum Crispness
Arrange the sliced biscotti back on the baking sheet. This is the second bake, and it's all about achieving that delightful biscotti crispness. Bake for an additional 10-15 minutes, or until the biscotti are dry and wonderfully crisp.
- Cooling Down and Enjoying the Fruits (or Nuts) of Your Labor
Let the biscotti cool completely before storing them in an airtight container. This ensures they stay crisp and delicious. Now, the moment you've been waiting for – enjoy your homemade almond orange biscotti with a steaming cup of coffee! Dunk away and savor the delightful combination of crispy texture, nutty richness, and a burst of citrusy sunshine.
Biscotti can be stored at room temperature for up to 1 week or in the freezer for up to 3 months.
Calling all busy bees and flavor explorers! I'm a trilingual whirlwind (Argentina born, Brazilian by blood, and currently living it up in Brussels, Belgium). Don't let the fancy titles fool you, I'm a corporate girly by day and a passionate home cook by night (well, most nights – adulting is hard!). While I may not be a chef, I'm on a mission to conquer quick, home made, and delicious meals for myself and my partner. My travels and amazing colleagues from all corners of the globe have filled my recipe book with a rainbow of flavors, but you'll often find me dipping into my Argentinian and Italian roots for inspiration. So, buckle up and get ready for a culinary adventure – with a healthy dose of practicality for busy folks like us!