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57 Ratings
5 star values:
12
4 star values:
15
3 star values:
23
2 star values:
3
1 star values:
4
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Almond-Orange Biscotti
Recipe Summary
Yield: Makes about 4 dozen cookies
Ingredients
Ingredient Checklist
1/2 stick (4 tablespoons) unsalted butter
3 tablespoons finely grated orange zest
1 tablespoon fresh rosemary, finely chopped
1 cup all-purpose flour
1/3 cup coarse cornmeal
1/2 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup blanched almonds, toasted
1 tablespoon water
Fine sanding sugar, for sprinkling
Cook's Notes
Biscotti can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
Gallery
Almond-Orange Biscotti
Recipe Summary
Yield: Makes about 4 dozen cookies
Gallery
Almond-Orange Biscotti
Almond-Orange Biscotti
Almond-Orange Biscotti
Recipe Summary
Yield: Makes about 4 dozen cookies
Recipe Summary
Yield: Makes about 4 dozen cookies
Yield: Makes about 4 dozen cookies
Makes about 4 dozen cookies
Ingredients
Ingredients
- 1/2 stick (4 tablespoons) unsalted butter
- 3 tablespoons finely grated orange zest
- 1 tablespoon fresh rosemary, finely chopped
- 1 cup all-purpose flour
- 1/3 cup coarse cornmeal
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 3/4 cup blanched almonds, toasted
- 1 tablespoon water
- Fine sanding sugar, for sprinkling
Directions
Preheat oven to 350 degrees. Heat butter in a saucepan over medium-high heat until lightly browned, about 3 minutes. Immediately pour into a bowl, and stir in orange zest and rosemary. Let cool.
Combine flour, cornmeal, granulated sugar, baking soda, and salt. Beat in 2 eggs, the vanilla, and the butter mixture. Stir in almonds.
Dampen hands, and form dough into a 13-by-2-inch log. Set on a baking sheet lined with parchment. Combine remaining egg with water. Brush dough with egg wash, and sprinkle with sanding sugar. Bake, rotating sheet once, until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool.
Reduce temperature to 200 degrees. Using a serrated knife, cut log on the diagonal into 1/4-inch-thick slices. Arrange slices on parchment-lined baking sheets. Bake, rotating sheets once, until dry and crisp, about 1 hour. Let cool.
Cook's Notes
Biscotti can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
Cook’s Notes
Biscotti can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
Reviews
Add Rating & Review
57 Ratings
5 star values:
12
4 star values:
15
3 star values:
23
2 star values:
3
1 star values:
4
Reviews
Add Rating & Review
57 Ratings
5 star values:
12
4 star values:
15
3 star values:
23
2 star values:
3
1 star values:
4
Add Rating & Review
57 Ratings
5 star values:
12
4 star values:
15
3 star values:
23
2 star values:
3
1 star values:
4
57 Ratings
5 star values:
12
4 star values:
15
3 star values:
23
2 star values:
3
1 star values:
4
57 Ratings
5 star values:
12
4 star values:
15
3 star values:
23
2 star values:
3
1 star values:
4
- 5 star values:
- 12
- 4 star values:
- 15
- 3 star values:
- 23
- 2 star values:
- 3
- 1 star values:
- 4
All Reviews for Almond-Orange Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond-Orange Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
