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Orange Almond Biscotti Recipe - Easy Crunchy Twice-Baked Italian Cookies
By Beginnerbakes Editorial TeamPublished Apr 4, 2026 | Updated Jun 27, 2026
Italian
55 mins
beginner-friendlyeasystep-by-stepitalianno-fusspartysnackminimal-ingredientswinter-baking
These beginner-friendly orange almond biscotti are crisp twice-baked Italian cookies with fresh orange zest and optional toasted almonds. The recipe focuses on shaping the log, slicing while warm, and baking the slices again until crunchy.
Prep
15 min
Cook
40 min
Total
55 min
Servings
20
Difficulty
easy
Cuisine
Italian
Ingredients
Servings
20
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- Zest of 1 large orange
- 1 teaspoon vanilla extract
- 1 cup whole almonds, toasted and chopped (optional, omit for nut-free)
- Extra flour for dusting
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
-
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
-
Add the eggs, freshly grated orange zest, and vanilla extract to the dry ingredients. Mix thoroughly with a wooden spoon or your hands until thick dough forms. Fold in toasted almonds if using.
-
Lightly flour your work surface to prevent sticking and turn the dough onto it. Shape the dough into a long log approximately 12 inches long and 2 inches wide.
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Place the dough log on the prepared baking sheet and flatten slightly to about 1 inch thickness.
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Bake for 25 to 30 minutes until the log is firm to the touch and lightly golden on top.
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Remove the baking sheet from the oven and allow the log to cool for 10 minutes, firm but still warm for slicing.
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Using a serrated knife, slice the log diagonally into 1/2-inch thick biscotti pieces.
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Lay the sliced biscotti cut side down onto the baking sheet. Bake for 10-15 minutes until the first side is crisp and golden.
-
Flip each biscotti slice carefully and bake for an additional 10 minutes until both sides are fully crunchy and evenly browned.
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Remove from oven and cool completely on a wire rack. Store baked biscotti in an airtight container for up to two weeks.
Tips
Equipment Needed
Use a large mixing bowl, whisk, sturdy spoon or spatula, parchment-lined baking sheet, cutting board, serrated knife, and wire rack. A microplane or fine grater gives the orange zest a fine texture that spreads evenly through the dough.
Ingredient Prep Notes
Toast the almonds before chopping if you want deeper flavor and extra crunch. If the dough feels sticky, flour your hands and work surface lightly instead of adding too much flour to the dough.
Oven Note
Preheat to 350 degrees F (175 degrees C) and bake the first log until it feels firm and lightly golden. Let it cool for 10 minutes before slicing, then bake the slices cut side down and flip once so both sides dry evenly.
Easy Upgrade Ideas
Dip one end of the cooled biscotti in melted dark chocolate for a simple dessert-shop finish. You can also add a pinch of cardamom or cinnamon with the orange zest for a warmer holiday flavor.
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