Italian Biscotti

Yield: Approximately 3 dozen cookies

Italian Biscotti


  • 2/3 C. (150 g) sugar
  • Grated zest of 1 orange
  • 2 eggs
  • 1/2 C. (125 ml) vegetable oil
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. almond flavoring
  • 2 1/2 C. (310 g) flour
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 C. slivered or sliced almonds (2-3 handfuls)


  1. Mix together the sugar and zest, eggs and oil and beat with a whisk until incorporated. Add flavorings.
  2. Sift or combine the dry ingredients and add, stirring with a wooden spoon. The dough should be very stiff; if it's too sticky to handle, add a bit more flour.
  3. On a floured board, knead in the nuts until evenly distributed.
  4. Shape dough into a log.
  5. Place on a greased cookie sheet and bake at 350° F (180° C) for 30 minutes or until lightly browned.
  6. Cool for 15 minutes. With a serrated knife, slice the log into 1/2 inch (1.5 cm) slices.
  7. Lay them flat on the cookie sheet and bake for 8-9 minutes more. Turn them over and toast another 8-9 minutes.


Chocolate Pecan Biscotti: Omit the orange zest and the almond flavoring. Increase vanilla to 2 tsp. Replace 1/2 C. flour with 1/2 C. unsweetened cocoa powder. Increase sugar to 1 C. (250 g). Replace the almonds with 1 C. chopped pecans (or walnuts).

Chocolate Frosted Biscotti: Melt 3/4 C. (175 g) chocolate chips and 1 T. butter in a microwave or double boiler. Use a spoon or pastry brush to brush the melted chocolate on one side of the cookies. Lay the cookies on a rack until the chocolate hardens. White chocolate also makes a nice coating on Almond Biscotti.

Firm Biscotti: Omit oil and bake as directed. The cookies will be much harder””good for dipping in tea or coffee.

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