There’s something about the scent of toasty almonds and bright orange zest that turns my kitchen into a cozy haven. This easy biscotti recipe has become my go-to when I want a homemade treat that feels special without any fuss. I love how these crisp, classic Italian cookies are made for dunking into a warm drink—they’re truly the ultimate coffee-dunking cookies. And because they keep so beautifully, they’re a perfect make-ahead dessert for whenever a cozy moment calls.

While I bake these all year as a beloved comfort food recipe, they hold a special place in my holiday baking plans. If you’re searching for unique Christmas cookies that stray from the usual frosted shapes, these citrus-kissed slices are a wonderful, refreshing choice among traditional Christmas sweets. When I’m brainstorming Christmas baking ideas, I often think about variety; a batch of peppermint biscotti alongside these orange-almond ones makes a festive duo. It’s a simple way to expand your collection of Christmas cookies recipes and holiday cookies Christmas offerings.

Really, whether you’re preparing for a gathering or just craving something sweet, this bake fills your home with an inviting aroma. From my kitchen to yours, I hope these Almond Orange Biscotti bring a little joy to your holiday baking and become a happy part of your Christmas cookies recipes.

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Why You’ll Love This Almond Orange Biscotti

• Perfect for dunking: Crisp texture stands up to coffee without crumbling.
• Beautiful flavor pairing: Toasty almonds and vibrant orange zest are addictive.
• They keep for ages: Stay fresh for weeks in an airtight container.
• Surprisingly simple: A therapeutic baking project with no special skills needed.

Ingredients & Tools

• 280 g all-purpose flour
• 150 g granulated sugar
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 tbsp freshly grated orange zest (from about 1 large orange)
• 120 g whole almonds, toasted and roughly chopped
• 1 egg white, lightly beaten (for egg wash, optional)

Tools: Baking sheet, parchment paper, a medium bowl, a stand mixer or hand mixer (though you can mix by hand!), a sharp serrated knife, and a cooling rack.

Notes: Using room temperature eggs is key for a smoother dough. Don’t skip toasting the almonds—it deepens their flavor immensely.

Nutrition (per serving)

Serves: 24 biscotti | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes (plus cooling)

Before You Start: Tips & Ingredient Notes

• Why toast the almonds? Toasting isn’t just an optional step—it’s essential. It wakes up the oils in the nuts, releasing a deep, roasty aroma and flavor that will permeate the entire cookie. Raw almonds will taste bland and floury in comparison.
• What’s the deal with the orange zest? You want the zest, not the juice. The zest is where all the potent citrus oils live, and it gives a powerful, fragrant orange flavor without adding extra liquid to the dough, which could make it sticky. Use a microplane for the finest zest.
• Can I mix this by hand? Absolutely. A stand mixer is convenient, but this is a fairly stiff dough that comes together easily with a wooden spoon and a bit of elbow grease. Just make sure your ingredients are well-combined before you add the almonds.
• Why room temperature eggs? Cold eggs can cause the fat in the dough to seize up slightly, making it harder to mix and potentially resulting in a denser texture. Taking them out of the fridge 30 minutes before you start makes a noticeable difference.

How to Make Almond Orange Biscotti

Storage & Freshness Guide

• Fridge: Not recommended; fridge moisture can soften them.
• Freezer: Freeze baked, cooled logs wrapped tightly in plastic and foil for up to 3 months. Slice and second-bake from frozen, adding a few extra minutes.
• Reviving: If they soften, warm in a 300°F oven for 5–7 minutes to re-crisp.

Serving Suggestions

Complementary Dishes

• A simple fruit and cheese plate — The crisp, anise-like flavor of the biscotti provides a wonderful textural contrast to soft, creamy cheeses like mascarpone or a mild goat cheese, while the orange notes pair beautifully with fresh figs or grapes.
• A bowl of lemon sorbet or vanilla gelato — Serve a biscotti on the side for dipping or even crumbling over the top. The contrast between the cold, creamy dessert and the crunchy cookie is absolutely divine.
• Afternoon tea spread — Include these biscotti alongside other small, delicate pastries and finger sandwiches. They add a sophisticated, adult touch to the spread without being overly sweet.

Drinks

• A rich, dark espresso or Americano — This is the classic pairing for a reason. The bitterness of the coffee balances the sweetness of the cookie, and the biscotti is sturdy enough to be dunked repeatedly without disintegrating.
• A pot of Earl Grey tea — The bergamot in the tea harmonizes beautifully with the citrus notes in the biscotti, creating a wonderfully aromatic and elegant tasting experience.
• A glass of Vin Santo or a sweet dessert wine — In Italy, this is the traditional way to enjoy biscotti. You dip the cookie into the wine, letting it soften slightly and absorb the complex flavors.

Something Sweet

• Dark chocolate-dipped ends — Melt some high-quality dark chocolate and dip one end of each cooled biscotti. Let them set on parchment paper. It adds a decadent, bitter-sweet layer that complements the orange and almond perfectly.
• A small bowl of orange-infused whipped cream — Lightly sweeten some heavy cream with a bit of powdered sugar and a teaspoon of orange zest. It’s a simple, cloud-like dip that amplifies the citrus theme.
• Almond and orange biscotti trifle — Crumble leftover biscotti and layer them in a glass with vanilla pastry cream and fresh berries for a deconstructed, easy dessert that feels incredibly special.

Top Mistakes to Avoid

• Mistake: Slicing the logs while they’re too hot. I’ve messed this up before too—impatience leads to crumbled, messy slices. The logs need that 15-20 minute cooling period to set their structure. If they’re too warm, the crumb is too soft and will tear.
• Mistake: Using a dull knife to slice. A blunt knife will press down on the log and crush it instead of slicing cleanly through the almonds and crust. A sharp serrated knife is non-negotiable for clean, beautiful slices.
• Mistake: Overbaking during the second bake. Keep a close eye during the final 10 minutes. You want the biscotti to be dry and lightly golden, not dark brown. Overbaking here will make them taste bitter and be unpleasantly hard.
• Mistake: Skipping the almond toasting. This is the biggest flavor booster in the recipe. Raw almonds simply won’t deliver the same deep, nutty complexity and can leave a faintly raw, floury taste in the finished cookie.

Expert Tips

• Tip: For extra-crisp biscotti, leave them in the turned-off oven after the second bake. Once the timer goes off, turn the oven off, crack the door open slightly, and let the biscotti sit inside as the oven cools down. This slowly draws out any remaining moisture.
• Tip: Get creative with your add-ins. While almonds and orange are classic, you can substitute the almonds with pistachios or hazelnuts, and the orange zest with lemon or even a teaspoon of anise extract for a completely different flavor profile.
• Tip: For perfectly uniform logs, lightly wet your hands before shaping the dough. This prevents the sticky dough from clinging to your palms and helps you smooth the surface for a more professional look.
• Tip: Double the batch and freeze the baked, cooled logs. You can wrap them tightly in plastic wrap and foil, then slice and do the second bake straight from the freezer (adding a few extra minutes to the baking time). It’s like having fresh biscotti on demand.

FAQs

My dough is really crumbly and won’t come together. What did I do wrong?
This is a common issue, often caused by measuring the flour incorrectly. If you scoop the flour directly from the bag with your measuring cup, you can easily pack in too much. The best method is to spoon the flour into your measuring cup and level it off. If your dough is still too dry, you can add a teaspoon of water or even a tiny bit of the orange juice (just a teaspoon!) at a time until it just holds together. Be careful—a little goes a long way.

Can I make these biscotti without nuts?
Absolutely! If you have a nut allergy or simply prefer nut-free biscotti, you can omit the almonds entirely. The biscotti will still be delicious, with a lovely shortbread-like texture focused on the orange flavor. You could also try substituting with an equal amount of dried cranberries or chocolate chips for a different twist, though the texture will be a bit different.

How do I store biscotti to keep them crisp?
The key is an airtight container. Once completely cooled, place them in a tin or a container with a tight-sealing lid. Stored properly at room temperature, they’ll stay perfectly crisp for 3-4 weeks. You can even store them for longer, but honestly, they never last that long in my house! Avoid refrigerating them, as the fridge can introduce moisture and make them soft.

Why are my biscotti too hard to bite?
If they’re rock-hard, they were likely overbaked during the second stage. Remember, the goal of the second bake is to dry them out, not to cook them further. Keep a close eye and take them out as soon as the edges are lightly golden. Also, make sure you’re slicing them to the recommended ¾-inch thickness; any thinner and they can over-dry very quickly.

Can I dip them in chocolate before they are fully cool?
No, you must wait until they are completely cool to the touch. If there’s any residual warmth, it will cause the chocolate to seize, become streaky, or simply slide right off. For the best results, ensure your biscotti have been cooling on a wire rack for at least an hour before you even think about melting that chocolate.