Classic Biscotti with Almonds and Orange Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy twice-baked Italian cookies featuring toasted almonds and bright citrus notes from fresh orange zest, perfect for dunking in coffee or tea. This Italian-inspired recipe, ready in about 65 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 130 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 20 Italian cuisine 130 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt until combined.
  3. Step 3: In a separate bowl, beat 2 large eggs with 1 tsp vanilla extract and 1 tbsp fresh orange zest until fragrant.
  4. Step 4: Pour the wet ingredients into the dry and mix with a wooden spoon until dough forms, then fold in 1 cup toasted chopped almonds evenly.
  5. Step 5: Divide the dough in half and shape each half into a 12-inch long, 2-inch wide log on the baking sheet.
  6. Step 6: Bake logs for 25 minutes until golden and firm to the touch.
  7. Step 7: Remove from oven and let cool for 15 minutes, then slice each log diagonally into 1/2-inch thick biscotti pieces.
  8. Step 8: Arrange biscotti cut side down on the baking sheet and bake again for 12 minutes, flip the biscotti, and bake another 12 minutes until dry and crisp.
  9. Step 9: Cool completely on a wire rack before serving.

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