Almond and Orange Biscotti
These biscotti are low fat and dairy free, but extremely delicious. Perfect with a cup of coffee.
Ingredients
Serves: 12
- 2 1/4 cups (280g) plain flour
- 1 1/4 cups (280g) white sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 1/2 cup sliced almonds
- 1 tablespoon orange zest
- 3 egg, beaten
- 1 tablespoon vegetable oil
- 1/4 teaspoon almond essence
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Grease and flour a baking tray.
- In a large bowl, stir together flour, sugar, baking powder, salt, almonds and orange zest. Make a well in the centre and add the eggs, oil and almond essence. Stir or mix by hand until the mixture forms a ball.
- Separate dough into 2 pieces and roll each one into a log about 20cm inches long. Place logs on prepared baking tray and flatten so they are about 2cm thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking trays. Slice diagonally into 1cm slices with a serrated knife. Set biscuits back onto the baking tray and bake for 10 to 15 more minutes, turning over after half of the time. Finished biscuits should be hard and crunchy.
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Reviews and Ratings
Global Ratings:
(102)
Reviews in English (89)
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. - 22 Dec 2003 (Review from Allrecipes USA and Canada)
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!! - 15 Mar 2008 (Review from Allrecipes USA and Canada)
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!!!! - 29 Dec 2006 (Review from Allrecipes USA and Canada)