Crunchy twice-baked Orange Almond Biscotti.
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 135 grams (3/4 cup) brown sugar (see notes)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Zest of 1 large orange (or 2 small ones), finely grated
- 95 grams (1/2 cup) whole almonds
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a large baking tray or cookie sheet with baking or parchment paper.
- In a large mixing bowl, add flour, brown sugar, baking powder, salt, orange zest and almonds. Stir briefly.
- Add eggs and vanilla and stir until a sticky cookie dough forms. It may seem dry at first but just keep stirring, or use your hands to bring the dough together.
- Lightly flour your bench. Divide the dough into two. Then shape the dough into two even logs, roughly 20 cm / 8-inches long and 7.5 cm / 3-inches wide.
- Carefully transfer logs to prepared trays, ensuring they are not touching each other. Bake for 20 minutes.
- Remove biscuits from the oven and let them cool for 5-10 minutes. Turn the oven down to 160 C (320 F) standard / 140 C (285 F) fan-forced.
- Use a serrated knife to carefully slice the biscuits diagonally, approximately 1.5 cm / 1-inch wide. Arrange Biscotti (sides facing up) on baking tray lined with a new piece of baking or parchment paper.
- Bake Biscotti again for 18-20 minutes or until golden brown and firm to the touch. Leave to cool completely.
Brown sugar: I tested this recipe with caster sugar and brown sugar. Both work well. I prefer brown sugar for colour, flavour and moisture, but for a crispier cookie, you can use 150 grams (3/4 cup) caster sugar or granulated sugar instead.
Almonds: You can use toasted or raw almonds.
Flavours: You can use this recipe as a base Biscotti recipe and customise the flavours. Other mix-in ideas include pistachios, lemon zest, dried cranberries or cherries, hazelnuts and chocolate chips.
Storage: Once cooled, keep Biscotti in an airtight container in the fridge.