Nutritional Info

Nutrition Facts

Serving Size 1 (17g)

Calories 118
Calories from Fat 108 (92%)
Amount Per Serving %DIV
Total Fat 12g 18%
Saturated Fat 3g 15%
Monounsaturated Fat 7.7g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 11mg 4%
Sodium 38mg 2%
Potassium 21.7mg 0%
Total Carbohydrate 0.7g 0%
Dietary Fiber 0.2g 1%
Sugars 0.1g
Protein 0.6g 1%

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Recipe Description
The orange flavor is subtle but balanced in these crisp biscotti.
Prep time
20 min
Cook time
1 hr 5 min
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  undefined
3   eggs
2 Tablespoon(T)  orange juice
1 Tablespoon(T)  vanilla extract
1/4 Teaspoon(t)  salt
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
2/3 Cup(c)  sugar
2 1/2 Cup(c)  unbleached, all purpose white flour, divided
1 Cup(c)  almonds


Preheat the oven to 325°F. Coat 2 baking sheets with non stick spray, or line them with parchment paper. Finely chop the nuts and l/2 cup of the flour in the food processor. Add the rest of the flour and the sugar, baking powder, baking soda and salt. Pulse until mixed. In a bowl, whisk together the vanilla, orange juice, eggs and zest. Using a fork, stir in the dry ingredients until all is moist. Knead briefly in the bowl, using the heel of your hand, until a dough ball forms. Divide in half. Put a foot long piece of plastic wrap on your work surface. Place half the dough on the plastic and shape it into a log about 10 inches long, 3 inches wide, and l/2 to 1 inch high. Use the plastic, pulled up along the sides of the dough, to help shape the biscotti. Turn the log onto a cookie sheet, removing the plastic wrap. Repeat with the other piece of dough. Place in the oven and bake for 30 minutes, turning the cookie sheets once during baking so they cook evenly. Remove the biscotti from the oven and cool on a wire rack for 10 minutes. Reduce the oven temperature to 275°F. Slice the biscotti, on the diagonal, into l/2 inch thick cookies. Place them with a cut side down on the cookie sheets. Bake for 20 minutes. Turn the cookies over and bake for another 15 minutes, until dry but slightly soft in the center. Cool completely on a wire rack before storing.

Additional notes

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Orange Biscotti
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