Orange Zest Almond Biscotti

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 almond cookies with bright notes of fresh orange zest, perfect for dunking in coffee or tea. This Italian-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, granulated sugar 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 110 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: 20 min Cook: 40 min Serves 20 Italian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar on medium speed until creamy, about 2 minutes. Add 2 large eggs one at a time, beating well after each addition.
  3. Step 3: Stir in 1 tsp pure vanilla extract and 1 tbsp finely grated orange zest. Gradually add the flour mixture, mixing until just combined.
  4. Step 4: Fold in 1 cup toasted coarsely chopped whole almonds until evenly distributed.
  5. Step 5: Divide dough in half and shape each half into a log approximately 12 inches long and 2 inches wide. Place logs on the prepared baking sheet, spacing apart.
  6. Step 6: Bake for 25 minutes until lightly golden and firm to the touch. Remove from oven and let cool for 10 minutes.
  7. Step 7: Using a serrated knife, slice logs diagonally into 1/2-inch thick slices. Arrange slices cut side down on the baking sheet.
  8. Step 8: Bake sliced biscotti for an additional 12-15 minutes, flipping halfway, until crisp and golden. Cool completely on wire racks before serving.

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