Orange And Almond Biscotti are my latest passion blending bright orange zest, fresh orange juice, honey, and toasted almonds with all-purpose flour and eggs. I love how a hint of vanilla extract and granulated sugar complement the flavors. This crisp treat offers a balanced delicious crunch that lasts two weeks.

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I recently discovered this fresh spin on Italian biscotti and I couldn’t wait to share it with you. I love playing around with flavors and this Almond Biscotti recipe blew my mind with its hints of orange and honey.

I mixed together 2 1/2 cups all-purpose flour, 3/4 cup of granulated sugar, 1/2 teaspoon of baking powder and a pinch of salt before stirring in 2 beaten eggs and a teaspoon of vanilla extract. Then, I added the zest of one orange along with 2 tablespoons fresh orange juice to really brighten up the taste.

A drizzle of 1/4 cup honey gave a nice smooth sweetness and the star of the dish, 1 cup toasted whole almonds, brought a crunchy texture that makes it totally irresistible. This homemade biscotti recipe is simple enough to make on a weeknight and it lasts up to 2 weeks so you can enjoy a fresh bite anytime.

Why I Like this Recipe

I love this recipe cause it’s super easy to whip up, even when I’m not in the mood for fancy baking. I really enjoy how the orange zest and juice mix with vanilla and honey to give it a cool, tangy-sweet kick. I also appreciate that the toasted almonds add a great crunch, making every bite interesting. And on top of all that, the biscotti stay fresh for a long time so I can enjoy them even days later.

Ingredients

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Almonds: they’re packed with protein and fiber, giving a crunchy, nutty taste.
Honey: adds natural sweetness and helps bind the mix, plus it’s kinda floral.
Eggs: bind everything together, enrich the dough, and are a good protein source.
Flour: the base of the biscotti, loaded with carbs to give energy for bakin’.
Orange zest and juice: bring bright tang and vitamin C boost to the mix.

Ingredient Quantities

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, lightly beaten

1 teaspoon vanilla extract

Zest of one orange

2 tablespoons fresh orange juice

1/4 cup honey

1 cup toasted whole almonds

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, combine 2 1/2 cups of all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In another bowl, beat 2 large eggs lightly and then stir in 1 teaspoon vanilla extract, the zest of one orange, 2 tablespoons fresh orange juice, and 1/4 cup honey.

4. Pour the wet mixture into the dry ingredients and stir until they are just combined.

5. Gently fold in 1 cup of toasted whole almonds to the dough.

6. Transfer the dough onto your prepared baking sheet and shape it into a log about 10 inches long and 2 inches wide.

7. Bake in the preheated oven for 20 to 25 minutes until the log turns golden and feels slightly firm to the touch.

8. Remove from the oven and let the log cool for about 10 minutes; it should be just warm enough to handle.

9. Using a sharp knife, cut the log diagonally into slices about 1/2 inch thick.

10. Arrange the slices in a single layer on the baking sheet and bake for another 10 minutes on each side until they are crisp. Let them cool completely before enjoying your delicious biscotti!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls (one large and one medium)
5. A whisk or fork
6. A rubber spatula or wooden spoon
7. Measuring cups and spoons
8. A citrus zester or grater
9. A sharp knife
10. A cooling rack (optional)

FAQ

Q: How long do these biscotti last?

A: They usually keep for about a week if stored in an airtight container, but they're best enjoyed within a couple days for the freshest taste.

Q: Can I use almond extract instead of vanilla extract?

A: You can try it but it will change the flavor quite a bit, so its probably best to stick with the vanilla to keep that classic biscotti taste.

Q: Do I have to toast the almonds myself?

A: Not really, you can use pre-toasted almonds, but toasting your own really boosts the flavor and gives them a nice crunch.

Q: Is it ok to substitute the honey with another sweetener?

A: Sure, you can use maple syrup or agave nectar if you dont have honey. Just be aware it might change the texture and taste a bit.

Q: Do I really need to use both fresh orange juice and zest?

A: The fresh juice and zest really help brighten up the flavor, but if you dont have them, you can use bottled juice or dried zest, though the flavor isnt as vibrant.

Italian Easy Almond Biscotti (Cantucci) Recipe Substitutions and Variations

Instead of all-purpose flour, you could use a blend of whole wheat flour or even try some gluten-free flour blends but the texture might be a bit different
If you dont have granulated sugar, you can substitute with coconut sugar or date sugar which gives a nice caramel note
You can make your own baking powder by mixing baking soda with cream of tartar in a 1 to 2 ratio (for each 1/2 teaspoon of baking powder use 1/4 teaspoon of baking soda and 1/2 teaspoon cream of tartar)
If youre out of eggs, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) works as a good replacement
Instead of toasted whole almonds, feel free to use walnuts or hazelnuts. They will add a slightly different flavor but its still super tasty

Pro Tips

1. Make sure to toast your almonds until they just start to turn a light brown color; it really boosts their nutty flavor and gives extra crunch without getting overpowering
2. Be careful not to overmix the dough when combining the wet and dry ingredients – overworking it can make your biscotti tough instead of light and crisp
3. Let the biscotti log cool down enough for you to handle it properly; if it’s too hot when you cut it, the slices might crumble, so a little extra patience goes a long way
4. Keep an eye on your baking times since every oven is a little different – if the log seems too soft after 25 minutes, give it a couple more minutes to firm up before slicing out your biscotti chips

Italian Easy Almond Biscotti (Cantucci) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

293

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls (one large and one medium)
5. A whisk or fork
6. A rubber spatula or wooden spoon
7. Measuring cups and spoons
8. A citrus zester or grater
9. A sharp knife
10. A cooling rack (optional)

Ingredients

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Zest of one orange
2 tablespoons fresh orange juice
1/4 cup honey
1 cup toasted whole almonds

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine 2 1/2 cups of all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
In another bowl, beat 2 large eggs lightly and then stir in 1 teaspoon vanilla extract, the zest of one orange, 2 tablespoons fresh orange juice, and 1/4 cup honey.
Pour the wet mixture into the dry ingredients and stir until they are just combined.
Gently fold in 1 cup of toasted whole almonds to the dough.
Transfer the dough onto your prepared baking sheet and shape it into a log about 10 inches long and 2 inches wide.
Bake in the preheated oven for 20 to 25 minutes until the log turns golden and feels slightly firm to the touch.
Remove from the oven and let the log cool for about 10 minutes; it should be just warm enough to handle.
Using a sharp knife, cut the log diagonally into slices about 1/2 inch thick.
Arrange the slices in a single layer on the baking sheet and bake for another 10 minutes on each side until they are crisp. Let them cool completely before enjoying your delicious biscotti!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.