| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 stick butter, room temperature
- 1 cup sugar
- 1 orange, zested
- 2 eggs, plus 1 egg white
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch salt
- 2 cups all-purpose flour
- 1/2 cup whole blanched almonds, toasted
- 1/2 cup golden raisins
- 1 tablespoon anise seeds
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 300 degrees F.
- In a mixing bowl combine the butter and sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the eggs 1 at a time. Stir in the vanilla.
- Gently mix in the baking powder, salt and flour. Once the flour is incorporated fold in the almonds, raisins and anise.
- Divide the dough into 2 pieces. If the dough is sticky dust your hands with a little flour. Roll the dough into 2 logs the length of the sheet tray. Beat the egg white with 1 tablespoon of water in a small bowl. Brush the dough logs with the egg white and sprinkle with turbinado sugar. Bake in the preheated oven for about 30 minutes.
- Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
- Lay the biscotti back on the sheet tray(s), cut sides down, and return to the oven for another 10 minutes. This will harden the biscotti but not make them like rocks.
- Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
- Biscolicious!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 290 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 47 mg |
| Sodium | 60 mg |
Reviews
I made this for a holiday dinner party I was attending, but things didn’t work out so I now need to pick up something that’s already made at the bakery. It’s unfortunate as I followed this recipe to a T, but when I cut the biscotti with the serrated knife into individual pieces while still hot per the instructions, every…single… piece crumbled around where the whole almonds were, leaving me with a big pile of crumbs. I should have checked this out as there were only 2 other reviews on this recipe. If you want to brave this anyway and give it a go, I recommend using slivered almonds or have them ground in your food processor first, but I highly recommend using a different recipe instead! A waste of ingredients.
Ann Burrell you are the best !. I have been making Italian cookies for years and these are one of my most favorite out of all of them . I make these as gifts give them to my neighbors and they make me feel like I am giving something that just about everyone would enjoy. Thanks for sharing.
Bestest ever! The secret is only baking another 10 minutes after slicing to avoid “brick like” biscotti. I added the orange zest and then used macadamia nuts, chopped and whole, and dipped the flat side in my blend of five high quality tempered chocolates. This week I’m trying a dip with white chocolate too. Bestest Ever Biscotti. Thank You…Mary Kate