As promised, here is the American version of this glorious biscotti cookie. This recipe differs from the Italian version as it contains butter. Also as a fun variation, I added orange flavor with zest and orange liqueur.
Almond Orange Biscotti recipe – American version
- 3/4 cup almonds, toasted and chopped coarse
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoon (1/2 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange liqueur (optional but recommended)
- 1 tablespoons grated fresh orange zest
- 1 egg for an egg wash (optional)
Adjust an oven rack to the middle position and heat the oven to 350°F.
Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds on the baking sheet and toast in the oven for 8-10 minutes. Once toasted, let the nuts cool and then give them a coarse chop. Set almonds aside.
In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-4 minutes. Beat in the eggs, one at a time, followed by the vanilla and orange liqueur (or skip liqueur if you prefer) until combined. Make sure to scrape the bowl with a spatula to make sure batter is mixed properly. Reduce the mixer speed to low and slowly mix in the flour mixture until combined.
Fold in the almonds and zest until just incorporated.
Using well-floured hands (dough will be sticky) divide dough into two equal pieces. Press the dough into two loaves on the prepared baking sheet, spacing the loaves 2-3 inches apart. To give the biscotti a golden brown shine, lightly beat an egg to create an egg wash and brush the 2 loaves.
Bake the biscotti until golden and they start cracking on the top, 30-35 minutes.
Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.
Carefully transfer the loaves to a cutting board and slice into 1/2-inch-thick slices diagonally or straight. Remove the parchment or silicone baking mat and lay the biscotti on the baking sheet cut side down. Bake until crisp and golden brown on both sides, about 15-20 minutes, flipping the slices halfway through the baking.
Transfer the biscotti spices to a wire rack and let cool.
Notes: Don’t forget these make great gifts for your coffee or tea drinking friends, especially during the cold winter months. Biscotti will save for 2 weeks in an air tight container.