Orange Almond Biscotti

    1 hour 5 minutes

    Biscotti are easy to make and great with a morning or afternoon cup of tea or coffee. These use orange liqueur.

    20 people made this

    Serves: 36 

    • 3/4 cup almonds
    • 125g butter
    • 3/4 cup (160g) white sugar
    • 2 eggs
    • 1 large orange
    • 2 tablespoons orange liqueur
    • 1 1/2 teaspoons ground cinnamon
    • 2 1/4 cups (280g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Toast the almonds until golden brown.
    2. Let almonds cool, then chop into 5mm pieces.
    3. Set oven temperature to 170 degrees C.
    4. Cream the butter and sugar until smooth and creamy. Beat in the eggs until smooth. Zest the orange, add to mixture and stir well. Add the orange-flavoured liqueur and cinnamon. Mix in the flour, baking powder and salt. Beat until just mixed. Stir in the chopped almonds. Divide the dough in half on a lightly floured board and form into long rolls, about 5cm in diameter and 20cm long.
    5. Set the rolls on a baking tray and bake for about 25 minutes, or until they are brown on top.
    6. Let the rolls cool for 5 minutes, then slice diagonally 1cm thick.
    7. Lay slices back flat on baking tray and cook for another 10 minutes. Flip biscotti over and cook for another 10 minutes. Let cool on wire racks. If you keep these in an airtight container, they will keep for months.

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    Reviews in English (23)


    Someone asked about cracking - here's the secret for all biscotti. When you take them out of the oven the first time, cover with a damp towel while they cool. They'll slice perfeclty without crumbling.  -  05 Mar 2010  (Review from Allrecipes USA and Canada)


    This was very easy to make. I used fresh orange juice in place of the liqueur and they were wonderful. I would cut back on the almonds a bit for my own personal taste next time.  -  30 Jan 2006  (Review from Allrecipes USA and Canada)


    I make this recipe all the time, it is so easy and tastes so good. I leave out the almonds though and use 2 teaspoons orange oil instead of the zest and liqueor. Then because of the oil I cook 10 minutes longer. And of course, because I love chocolate I dip these halfway in melted chocolate and cool on set on wax paper.  -  18 Mar 2006  (Review from Allrecipes USA and Canada)