Quick Recipe Version (TL;DR)

Yield: About 24 biscotti-style cookies
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (includes cooling between bakes)

Quick Ingredients

2 cups (240 g) all-purpose flour
1 tsp baking powder
1/4 tsp fine sea salt
3/4 cup (150 g) granulated sugar
2 tsp finely grated orange zest (from 1 large orange)
1/2 cup (113 g) unsalted butter, softened
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1 cup (100 g) sliced almonds, lightly toasted
Optional: 1–2 tbsp coarse sugar mixed with extra orange zest for sprinkling

Do This

1. Heat oven to 350°F (175°C). Line a large baking sheet with parchment. Lightly toast sliced almonds in a dry skillet over medium heat for 4–6 minutes; cool.
2. In a bowl, whisk flour, baking powder, and salt. In a larger bowl, rub orange zest into sugar, then beat with butter until light and fluffy.
3. Beat in eggs one at a time, then add vanilla and almond extracts. Stir in dry ingredients until a thick dough forms. Fold in almonds.
4. Divide dough in half. Shape each half into a log about 12 x 2 1/2 inches on prepared sheet; flatten tops slightly. Sprinkle with optional orange–sugar.
5. Bake 25–30 minutes at 350°F (175°C), until lightly golden and firm. Cool on the pan 10–15 minutes. Reduce oven to 325°F (165°C).
6. Slice logs diagonally into 1/2-inch pieces. Arrange cut side down and bake 10–12 minutes, flip, then bake 8–10 minutes more, until dry and crisp. Cool completely.

Why You’ll Love This Recipe

Perfectly crisp, twice-baked biscotti-style cookies that hold up beautifully for dunking in coffee, espresso, or tea.
Bright, fresh orange zest and toasty almonds give tons of flavor with simple, everyday ingredients.
They keep well for days, even weeks, making them ideal for gifting, holiday cookie trays, or make-ahead treats.
The dough is easy to handle, and the slice-and-bake step is very forgiving for all skill levels.

Grocery List

Produce: 1 large orange (for zest; extra for optional topping)
Dairy: Unsalted butter, large eggs
Pantry: All-purpose flour, baking powder, fine sea salt, granulated sugar, vanilla extract, almond extract, sliced almonds, coarse or turbinado sugar (optional)

Full Ingredients

Orange–Almond Biscotti-Style Cookies

2 cups (240 g) all-purpose flour
1 tsp baking powder
1/4 tsp fine sea salt
3/4 cup (150 g) granulated sugar
2 tsp finely grated orange zest (from 1 large orange)
1/2 cup (113 g) unsalted butter, softened to room temperature
2 large eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 cup (100 g) sliced almonds, lightly toasted and cooled

Optional Orange–Sugar Topping

1–2 tbsp coarse sugar (turbinado or raw sugar work well)
1/2 tsp finely grated orange zest (in addition to the main zest)

Step-by-Step Instructions

Step 1: Prepare the pan, almonds, and orange

Line a large baking sheet with parchment paper and set aside. Have a second baking sheet ready for the second bake if you want extra space, or reuse the same sheet once cooled slightly.

Lightly toast the sliced almonds: place them in a dry skillet over medium heat and cook, stirring frequently, for 4–6 minutes, until they smell nutty and just turn light golden in spots. Immediately transfer to a plate to cool completely so they do not continue to brown in the hot pan.

Wash and dry the orange. Finely grate the zest using a microplane or fine grater, avoiding the bitter white pith. Measure out 2 teaspoons of zest for the dough, plus another 1/2 teaspoon if you plan to make the optional orange–sugar topping.

Step 2: Mix the dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined. This helps distribute the leavening and salt evenly so you do not have to overmix the dough later.

Step 3: Make the orange-infused butter mixture

In a large mixing bowl, add the granulated sugar and the 2 teaspoons of orange zest. Use your fingertips to rub the zest into the sugar for 30–60 seconds, until the sugar is fragrant and slightly damp. This releases the oils from the zest and intensifies the orange flavor.

Add the softened unsalted butter to the orange sugar. Using a hand mixer or stand mixer on medium speed, beat for 2–3 minutes, until the mixture is light, creamy, and slightly paler in color.

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract and almond extract just until combined. The mixture may look slightly curdled; that is fine and will smooth out once the dry ingredients are added.

Step 4: Bring the dough together and add almonds

Add the flour mixture to the butter mixture in two additions. Use a spatula or the mixer on low speed to mix just until no dry streaks of flour remain. The dough will be thick and sticky but should hold together easily.

Fold in the cooled, toasted sliced almonds with a spatula, distributing them evenly throughout the dough. If the dough feels extremely sticky, let it rest for 5 minutes; the flour will hydrate slightly and the dough will firm up, making shaping easier.

Step 5: Shape the biscotti logs and first bake

Heat the oven to 350°F (175°C) if it is not already hot.

Scrape the dough onto the prepared baking sheet and divide it into two equal portions. With lightly floured hands, shape each portion into a log about 12 inches (30 cm) long and 2 1/2 inches (6–7 cm) wide. Pat the tops to flatten slightly; they should be about 3/4 inch (2 cm) tall. Leave at least 3 inches (7–8 cm) of space between the logs, as they will spread a little during baking.

If using the optional orange–sugar topping, mix the coarse sugar with the extra 1/2 teaspoon of orange zest in a small bowl, rubbing with your fingers to infuse the sugar. Sprinkle evenly over the tops of the logs.

Bake at 350°F (175°C) for 25–30 minutes, until the logs are lightly golden, dry to the touch on top, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The logs will still be somewhat soft but should feel set. Transfer the baking sheet to a wire rack and let the logs cool for 10–15 minutes. Reduce the oven temperature to 325°F (165°C) for the second bake.

Step 6: Slice the logs

Once the logs have cooled enough to handle but are still slightly warm (this helps them slice without crumbling), carefully transfer one log at a time to a cutting board using a large spatula or two spatulas.

Using a sharp serrated knife, slice each log diagonally into slices about 1/2 inch (1.25 cm) thick. Use a gentle sawing motion and avoid pressing straight down, which can cause breaking. You should get about 12 slices from each log, for a total of roughly 24 biscotti-style cookies.

Step 7: Second bake for crisp, dunkable biscotti

Arrange the slices on the baking sheet cut side down, leaving a little space between them for air to circulate. Bake at 325°F (165°C) for 10–12 minutes.

Remove the sheet from the oven and carefully flip each cookie so the other cut side is facing down. Return to the oven and bake for another 8–10 minutes, until the biscotti are dry to the touch and lightly golden at the edges. They will continue to crisp up as they cool.

Cool completely on a wire rack. For the crispiest texture, let them cool at least 1 hour before storing. Serve with hot coffee, espresso, or tea for dipping.

Pro Tips

Use room-temperature butter and eggs. This helps the dough mix smoothly and prevents overworking when you add the flour.
Do not skip rubbing the zest into the sugar. This simple step makes a big difference in the intensity of the orange flavor.
Slice while warm, not hot or cold. Cutting the logs when they are just cool enough to handle (about 10–15 minutes after baking) gives the cleanest slices with minimal crumbling.
Adjust the second bake to your preference. For slightly softer centers, shorten each side of the second bake by 2–3 minutes; for extra crisp biscotti, add 2–4 minutes per side, watching carefully to avoid over-browning.
Toast the almonds for maximum flavor. It adds a deep, nutty taste and keeps the nuts crunchy even after baking twice.

Variations

Chocolate-dipped orange–almond biscotti: Once cooled, dip one end of each cookie into melted dark or semi-sweet chocolate, then let set on parchment. The bittersweet chocolate pairs beautifully with the orange and almond.
Cranberry–orange biscotti: Reduce the sliced almonds to 1/2 cup (50 g) and add 1/2 cup (60 g) dried cranberries, roughly chopped. The tart-sweet cranberries add color and chew.
Spiced orange biscotti: Add 1/2 tsp ground cinnamon and a pinch (1/8 tsp) of ground cardamom to the flour mixture for a warm, aromatic twist.

Storage & Make-Ahead

Once completely cooled, store the biscotti in an airtight container at room temperature for up to 2 weeks. They actually improve in flavor after the first day as the orange and almond notes meld. For longer storage, freeze the baked and cooled biscotti in a freezer-safe bag or container for up to 3 months; thaw at room temperature and, if desired, crisp them up with a 5-minute warm-up in a 300°F (150°C) oven.

To make ahead, you can refrigerate the shaped logs (before the first bake) for up to 24 hours; wrap tightly in plastic wrap, then bake straight from the fridge, adding 2–3 minutes to the first bake time. You can also freeze the shaped, unbaked logs for up to 2 months; thaw overnight in the refrigerator before baking.

Nutrition (per serving)

Approximate values per biscotti-style cookie (1 of 24): about 120 calories, 6 g fat, 14 g carbohydrates, 2 g protein, 0.5 g fiber, 8 g sugar, and 70 mg sodium. Values will vary slightly based on exact size of the cookies, specific products used, and any toppings or chocolate variations.

Crisp Orange Almond Biscotti for Coffee or Tea