Nutty Orange Biscotti Recipes

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ORANGE ALMOND BISCOTTI



Orange Almond Biscotti image

Provided by Food Network Kitchen

Time 2h

Yield 50 cookies

Number Of Ingredients 9

2 cups all-purpose flour, plus more for work surface
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
3 large eggs, plus 1 egg, beaten, for egg wash
Zest of 1 orange, peeled with a vegetable peeler, no pith, finely chopped
1 teaspoon almond extract
1 cup chopped dry roasted unsalted almonds
Sanding sugar, optional

Steps:

  • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  • Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
  • Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
  • Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
  • Store biscotti for up to 2 weeks in an airtight container.
  • Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
  • Tip: Serve with Kahlua Eggnog.

CRANBERRY-ORANGE BISCOTTI



Cranberry-Orange Biscotti image

I received this recipe from a friend, and it's great! I use the convection bake setting on my oven, so it's usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.

Provided by bubbles52793

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 1h20m

Yield 12

Number Of Ingredients 11

½ cup butter at room temperature
1 cup white sugar
2 eggs
1 tablespoon orange zest
1 teaspoon orange extract
¼ teaspoon almond extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (6 ounce) package sweetened dried cranberries (such as Craisins®), or more to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
  • Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
  • Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
  • Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 256.7 mg, Sugar 27.1 g

ORANGE ALMOND BISCOTTI II



Orange Almond Biscotti II image

These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.

Provided by Karen

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 ¼ cups white sugar
1 pinch salt
2 teaspoons baking powder
½ cup sliced almonds
1 tablespoon orange zest
3 egg, beaten
1 tablespoon vegetable oil
¼ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  • In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
  • Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 39.9 g, Cholesterol 46.5 mg, Fat 4.6 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 21.1 g

NUTTY BISCOTTI



Nutty Biscotti image

Make and share this Nutty Biscotti recipe from Food.com.

Provided by Riverlivin

Categories     Dessert

Time 3h30m

Yield 36 biscotti

Number Of Ingredients 17

1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon lemon extract
3 cups all-purpose flour
1 cup coarsely chopped lightly salted pistachio nut
1 cup coarsely chopped macadamia nuts
1/4 cup finely chopped pistachio nut (for nut coating)
1/4 cup finely chopped macadamia nuts (for nut coating)
8 -10 ounces white chocolate baking squares (for nut coating)
1 teaspoon finely shredded lemon peel (for nut coating)
1 tablespoon shortening, additional if needed (for nut coating)

Steps:

  • Preheat oven to 350 degree F.
  • Line cookie sheet with parchment paper.
  • Beat butter with mixer on medium to high speed 30 seconds.
  • Add sugar, soda, baking powder, and salt; beat until combined.
  • Add eggs, lemon peel and juice, and extract. Beat until combined.
  • Add flour; beat until combined. Stir in nuts.
  • Divide dough in half. Shape each into a 12-inch roll. Place at least 3 inches apart on baking sheet.
  • Bake 35 to 40 minutes or until beginning to brown (logs will spread).
  • Cool completely on a rack. Use a serrated knife to cut each roll into 3/4-inch slices.
  • Place, cut sides down, on ungreased cookie sheet.
  • Bake in 350 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp. Cool on rack.
  • NUT COATING: Combine the pistachios and the macadamias. In small saucepan melt 8 to 10 ounces white chocolate baking squares over low heat. Stir in 1 teaspoon finely shredded lemon peel and 1 tablespoon shortening. Add additional shortening, 1 teaspoon at a time, until of dipping consistency. Dip 1 end of biscotti into white chocolate; sprinkle with nuts. Dry completely.

Nutrition Facts : Calories 191.7, Fat 10.7, SaturatedFat 3.8, Cholesterol 19.4, Sodium 105.6, Carbohydrate 22, Fiber 1.1, Sugar 12.7, Protein 3.1

HAZELNUT, ORANGE AND HONEY BISCOTTI



Hazelnut, Orange and Honey Biscotti image

Orange, hazelnut and honey make a wonderful combination in this whole wheat biscotti. The hard cookies should be sliced thin, which will yield a lot of cookies! They are wonderful dipped in tea.

Provided by Martha Rose Shulman

Categories     dessert

Time 2h

Yield 5 dozen smaller cookies (cut across the log)

Number Of Ingredients 10

220 grams (approximately 1 3/4 cups) whole wheat flour
120 grams (approximately 1 1/3 cups) hazelnut flour
5 grams (approximately 1 teaspoon) baking powder
1/8 teaspoon (pinch) of salt
190 grams (1/2 cup) honey
165 grams (3 large) eggs
2 tablespoons orange liqueur, such as Cointreau, or orange juice
5 grams (approximately 1 teaspoon) vanilla extract
2 tablespoons finely chopped orange zest
100 grams hazelnuts, toasted, skinned and chopped (approximately 3/4 cup chopped)

Steps:

  • Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
  • In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
  • Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
  • Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
  • Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 3 grams, TransFat 0 grams

WALNUT, ORANGE AND BLACK PEPPER BISCOTTI



Walnut, Orange and Black Pepper Biscotti image

Old Gourmet recipe. As yet untried by me, but I am a biscotti nut and a pepper nut, so am recording in my files.

Provided by spatchcock

Categories     Dessert

Time 1h15m

Yield 32 biscotti

Number Of Ingredients 12

2 cups all-purpose flour (unbleached for hard, bleached for more tender)
1/2 teaspoon baking powder
1/2 teaspoon baking soda (1/8 tsp. less if you want paler colour, more if darker)
1/8 teaspoon salt (change to 1/4)
2 teaspoons fresh ground black pepper, fairly fine (changed to 1 1/2 tsp., go easy at first)
1/2 cup unsalted butter
1 cup sugar (changed to 3/4 cup sugar)
2 large eggs
1 tablespoon lemon zest (or combination of all) or 1 tablespoon tangerine zest (or combination of all)
1 1/2 teaspoons vanilla
1 cup walnuts, toasted, cooled and chopped fine (better done by hand)
1/2 cup pine nuts (eliminated, used more walnuts)

Steps:

  • Preheat oven to 350°F.
  • To begin, toast and chop the walnuts, have ready the zests, grind the pepper and bring butter and eggs to room temperature.
  • Line two trays with parchment paper or nonstick liners like Exopat. Have ready a large floured surface, a dough scraper and extra parchment paper.
  • In a medium bowl sift the flours, baking powder, soda, salt and pepper.
  • In a large bowl, cream the butter. Add sugar and beat until light and fluffy. Add the eggs, beating well, and add the zest and vanilla.
  • Stir in the dry mixture into the butter mixture, then add the nuts. Do not over mix but also don't leave streaks of flour either. You will have quite a goopy mess.
  • Tip the dough out onto your work surface. Divide the dough into pieces. Two pieces for large trad. size biscotti, four pieces for smaller, thinner ones.
  • With floured hands and/or your dough scraper, form into logs about 12 inches long and 2 inches wide, quickly place onto trays about 3" apart, brush off excess flour, and put into the middle of preheated oven. (I say quickly because if you bumble about.
  • picking the logs up they will fall back onto the board. If this happens, don't worry, just form into logs and try again.).
  • If you don't want to cook all of the logs, wrap them up in parchment, then saran wrap and freeze.
  • Cook for about 20 mins (small) or 25 mins (large logs) until they are just turning golden.
  • Remove from oven, let cool on baking rack for 10 minutes or so -- longer doesn't hurt.
  • Now put the biscotti logs on a big cutting board, cut them on the diagonal about 3/4" wide, replace on same trays cut side down and place in oven (still 350° F.) for 7-8 minutes or until as hard as you want. I like them like granite so it takes them longer.
  • Let cool on racks and then store in airtight containers.

Nutrition Facts : Calories 121.8, Fat 7.1, SaturatedFat 2.3, Cholesterol 19.2, Sodium 39.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.5, Protein 2.1

ORANGE-NUT BISCOTTI



Orange-Nut Biscotti image

Categories     Cookies     Nut     Bake     Orange

Yield makes 3 to 4 dozen

Number Of Ingredients 10

1 cup almonds or hazelnuts
3/4 cup sugar
2 cups flour
Pinch of salt
1 teaspoon baking powder
3 eggs
1 teaspoon vanilla or almond extract
Zest of 1 orange
1 to 2 tablespoons milk, if necessary
Flour for the pans

Steps:

  • Preheat the oven to 375°F. Toast the nuts in a dry skillet over medium heat, shaking the pan frequently until they color slightly and become fragrant, 3 or 4 minutes.
  • Combine the sugar, flour, salt, and baking powder in a food processor; pulse to blend. Add the eggs, vanilla, and zest and process until the mixture forms a dough ball; if necessary, add a tablespoon or two of milk. Add the toasted nuts and pulse a few times; you don't want to pulverize the nuts, just chop them lightly (and it's okay if some remain whole) and integrate them into the dough.
  • Butter 2 baking sheets and dust them with flour; invert the sheets and tap them to remove excess flour. Divide the dough in half and shape each half into a 2-inch-wide log. Place each log onto one of the baking sheets.
  • Bake until the loaves are golden and beginning to crack on top, about 30 minutes; remove the logs from the oven. Lower the oven temperature to 250°F. When the loaves are cool enough to handle, use a serrated knife to cut each on the diagonal into 1/2-inch-thick slices. Put the slices on the sheets, return to the oven, and leave them there until they dry out, 15 to 20 minutes, turning once. Cool on wire racks.

NUTTY ORANGE BISCOTTI



Nutty Orange Biscotti image

Categories     Bake     Orange

Yield makes 2 dozen

Number Of Ingredients 10

4 large eggs
1 cup sugar
1 1/2 tablespoons grated orange zest
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon orange juice
1 teaspoon almond extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds or nuts of your choice

Steps:

  • Preheat the oven to 325°F.
  • In a large bowl, beat the eggs and sugar together at high speed with an electric mixer for 5 minutes, or until foamy. Add the orange zest, oil, vanilla, orange juice, and almond extract, beating until blended. Sift the flour and baking powder together and add to the sugar mixture, beating well. Fold in the almonds by hand. Cover the dough in the mixing bowl and place in the freezer for 30 minutes or in the refrigerator 2 hours until firm.
  • Divide the dough in half. Shape each portion into a 5 × 8-inch log on a lightly greased baking sheet. Bake for 25 minutes or until firm. Cool the dough logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  • Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the greased baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.
  • From Trisha
  • I usually leave the fancy recipes to my sister, and this is one of hers, but it's easy to make. They look so fancy on the plate, and sound so cool, though, that people will think you worked really hard to make them.

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