I love preparing Honey Almond Biscotti as a refreshing twist to classic recipes. I mix all-purpose flour, eggs, honey, orange zest, and toasted almonds to create a unique flavor. The subtle citrus notes blend with crunchy almonds, resulting in a crisp treat that leaves me absolutely excited to share more.

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I recently stumbled upon a twist for classic biscotti that brought a burst of Italian flair to my kitchen. I’ve been experimenting with a few recipes lately and ended up with these crispy almond biscotti that are super easy to whip up.

Mixing together 2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and a pinch of salt, then adding 3/4 cup granulated sugar, 2 eggs, 1/3 cup honey, and the zest of one large orange makes a dough that’s both fragrant and inviting. I even blend in 1 teaspoon vanilla extract and toss in 1 1/2 cups of toasted whole almonds.

This recipe packs flavor with every bite, balancing the sweet notes from the honey and orange with a nutty crunch. It’s a recipe for biscotti that’s not only delicious but also surprisingly healthy.

Trust me, if you’re into Orange and Almond Biscotti, you’ll love these too.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love the mix of sweet and tangy flavors from the honey and orange zest. It gives the biscotti a really cool kick that I dont get from every cookie recipe. Second, I like that its super easy to make even though there are a few steps. I mean sometimes recipes are too complicated, but this one feels doable, you know? Another reason is that the toasted whole almonds add a crunchy texture that makes every bite interesting. And lastly, I appreciate that these biscotti last for almost 2 weeks, so i can make them ahead and still enjoy them later without having to worry about them going stale.

Ingredients

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All-purpose Flour: Provides carbohydrates and structure for a light, crunchy biscotti.
Baking Powder: Helps the dough rise and gives a tender texture.
Granulated Sugar: Adds sweetness and flavor, but too much can be overpowering sometimes.
Eggs: Offer protein and moisture, binding all the ingredients together good.
Honey: Offers gentle sweetness with a natural tang and extra moisture boost.
Orange Zest: Gives a bright citrus kick that really lifts the flavor.
Vanilla Extract: Adds a warm note that ties all flavors together.
Salt: Enhances overall flavor and helps balance the sweet taste.
Toasted Almonds: Rich in protein and healthy fats, adding crunch and nuttiness.

Ingredient Quantities

2 1/4 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar

2 large eggs

1/3 cup honey

Zest of 1 large orange

1 tsp vanilla extract

1 1/2 cups toasted whole almonds

How to Make this

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1. Preheat your oven to 350°F and grease or line a baking sheet.

2. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.

3. In another bowl, beat 3/4 cup granulated sugar with 2 large eggs until smooth.

4. Stir in 1/3 cup honey, zest of 1 large orange, and 1 tsp vanilla extract into the egg mixture.

5. Gradually mix the dry ingredients into the wet mixture until a sticky dough forms.

6. Fold in 1 1/2 cups toasted whole almonds until evenly distributed.

7. On a lightly floured surface, shape the dough into logs about 10 to 12 inches long and 2 inches wide.

8. Place the logs on the prepared baking sheet and bake for 25 minutes until just set.

9. Remove the logs from the oven, let cool for a few minutes, then use a sharp knife to slice them diagonally into 1/2-inch thick pieces.

10. Arrange the biscotti slices back on the baking sheet and bake for another 10 minutes on each side until crisp. Enjoy your biscotti once they cool!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet (greased or lined)
3. Large mixing bowl (for dry ingredients)
4. Separate mixing bowl (for eggs and sugar)
5. Whisk (for combining dry ingredients)
6. Measuring cups and spoons (for all ingredients)
7. Spatula or wooden spoon (for mixing and folding)
8. Lightly floured work surface (for shaping the dough logs)
9. Sharp knife (for slicing the logs)
10. Cooling rack (for letting the biscotti cool)

Hope this list helps you get organized before you start bakin the biscotti!

FAQ

How do I know when the biscotti are done?

They should be light golden, and firm to touch, but a toothpick inserted in the center should come out clean. Sometimes they look a bit soft while still warm, but they harden as they cool down.

Can I use raw almonds instead of toasted ones?

Yes but you'd need to toast them yourself first in a dry pan or in the oven at 350°F for about 8-10 minutes until they get a bit of color, stirring most of the time.

What if I don’t have orange zest, can I skip it?

Sure, you can leave it out, but the zest adds a really nice flavor punch to the biscotti so i prefer to use it if i can.

How should I store these biscotti?

Keep them in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them and then thaw before serving.

Is it possible to make these biscotti without eggs?

Eggs help bind the ingredients together, so it might be tricky. There are some substitutions like flax eggs, but it could change the texture a bit.

Can I drizzle some chocolate over the biscotti?

Absolutely, drizzling melted chocolate can add a fun twist. Just be sure to let the biscotti cool completely before you add the chocolate.

Italian Easy Almond Biscotti (Cantucci) Recipe Substitutions and Variations

All-purpose flour can be swapped with whole wheat pastry flour or even a mix of almond flour and all-purpose flour if you want a nuttier taste
If you’re out of honey you can use maple syrup or agave nectar, just keep in mind they might add a slightly different flavor
Instead of granulated sugar, try using coconut sugar or brown sugar which give a richer, caramel like flavor to the biscotti
For eggs, if you have an allergy or ran out, make a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for a few minutes
If toasted almonds aren’t available, walnuts or hazelnuts work pretty well as a substitute, although they do change up the flavor a bit

Pro Tips

1. If you’re having trouble shaping the sticky dough, chill it in the fridge for 15-20 minutes. It makes rolling them into logs way easier and less messy.
2. Toasting the almonds extra just a tad before mixing them in can really boost their crunch and flavor so don’t be afraid to give ’em a quick extra heat in the pan.
3. When slicing the logs post-first bake, let them cool down a bit to avoid crumbling. A slightly cooled biscotti holds together better even if your knife isn’t super sharp.
4. Keep an eye on the second bake as ovens can act up sometimes; if your biscotti aren’t as crisp as you like, leave ’em in the oven for just a couple extra minutes.

Italian Easy Almond Biscotti (Cantucci) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Baking sheet (greased or lined)
3. Large mixing bowl (for dry ingredients)
4. Separate mixing bowl (for eggs and sugar)
5. Whisk (for combining dry ingredients)
6. Measuring cups and spoons (for all ingredients)
7. Spatula or wooden spoon (for mixing and folding)
8. Lightly floured work surface (for shaping the dough logs)
9. Sharp knife (for slicing the logs)
10. Cooling rack (for letting the biscotti cool)

Hope this list helps you get organized before you start bakin the biscotti!

Ingredients

2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs
1/3 cup honey
Zest of 1 large orange
1 tsp vanilla extract
1 1/2 cups toasted whole almonds

Directions

Preheat your oven to 350°F and grease or line a baking sheet.
In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
In another bowl, beat 3/4 cup granulated sugar with 2 large eggs until smooth.
Stir in 1/3 cup honey, zest of 1 large orange, and 1 tsp vanilla extract into the egg mixture.
Gradually mix the dry ingredients into the wet mixture until a sticky dough forms.
Fold in 1 1/2 cups toasted whole almonds until evenly distributed.
On a lightly floured surface, shape the dough into logs about 10 to 12 inches long and 2 inches wide.
Place the logs on the prepared baking sheet and bake for 25 minutes until just set.
Remove the logs from the oven, let cool for a few minutes, then use a sharp knife to slice them diagonally into 1/2-inch thick pieces.
Arrange the biscotti slices back on the baking sheet and bake for another 10 minutes on each side until crisp. Enjoy your biscotti once they cool!

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.