Best 20 Orange Biscotti Recipes

CRANBERRY-ORANGE BISCOTTI

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.

ORANGE ALMOND BISCOTTI

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.

PAXIMATHAKIA PORTOKALIOU - GREEK - ORANGE SESAME BISCOTTI

Steps:

• Tips:. You do not have to use the most expensive olive oil, just use a good one.
• To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle.
• Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs.
• Biscotti Dough:.
• Dissolve the baking soda in the orange juice.
• In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.).
• In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder.
• Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon.
• Knead with hands in the bowl until the dough holds together then turn out on a floured surface. Knead well for 10 minutes, adding more flour as needed, until the dough is smooth and soft. (The dough will be softer and oilier than other cookie doughs.).
• Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
• Preheat oven to 390°F (200°C).
• For each loaf:.
• Knead the dough until dense (holding together tightly), forming it into a loaf shape.
• Pinch the seam together, and form it into a loaf that is approximately 14 inches long and 1/2 to 3/4 inch high. Place the seam side down.
• Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices.
• Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven.
• When ready the bottom should be golden and the top should be just starting to brown.
• Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
• Preheat the oven to 200°-210°F (around 100°C).
• When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.

ORANGE CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.
• On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.
• Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
• Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.

ORANGE AND ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F. Line 3 baking sheets with waxed paper. Lightly flour waxed paper. Sift flour and baking powder into medium bowl. Beat sugar and butter in large bowl until blended. Add eggs, 1 at a time, beating until fluffy. Mix in nuts and candied orange peel. Add flour mixture and liqueur; beat until well blended.
• Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
• Cut chilled dough lengthwise into 3 strips. Shape each strip on lightly floured surface into 12-inch-long, 1 1/2-inch-wide and 1-inch-high log. Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart. Brush logs with egg yolk. Bake until golden and firm to touch (dough will spread), about 30 minutes. Cool completely on baking sheets. Reduce oven temperature to 325°F.
• Using serrated knife, cut logs into 3/4-inch-wide diagonal slices. Stand biscotti slices upright on 2 heavy large baking sheets. Bake until biscotti are pale golden, about 25 minutes. Transfer to racks and cool. (Can be prepared 1 week ahead. Store in airtight container.)

ORANGE BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Toast the almonds until golden brown.
• Let almonds cool, then chop into 1/4 inch pieces.
• Set oven temperature to 325 degrees F (165 degrees C).
• Cream the butter and sugar until smooth and creamy. Beat in the eggs until smooth. Zest the orange, add to mixture and stir well. Add the orange-flavored liqueur and cinnamon. Mix in the flour, baking powder and salt. Beat until just mixed. Stir in the chopped almonds. Divide the dough in half on a lightly floured board and form into long rolls, about 2 inches in diameter and 10 inches long.
• Set the rolls on a cookie sheet and bake for about 25 minutes, or until they are brown on top.
• Let the rolls cool for 5 minutes, then slice diagonally 1/2 inch thick.
• Lay slices back flat on cookie sheet and cook for another 10 minutes. Flip biscotti over and cook for another 10 minutes. Let cool on wire racks. If you keep these in an airtight container, they will keep for months.

ORANGE-ALMOND BISCOTTI

Steps:

• Heat oven to 350°F.
• Stir together sugar, butter, orange peel and eggs vigorously in large bowl until creamy and well blended. Stir in flour, baking powder, salt and almonds. Shape half of the dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
• Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. Cool completely.

CHOCOLATE DIPPED ORANGE BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.
• Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.
• Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.
• Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.

ORANGE-CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 300. Position rack in the middle of oven.
• Combine flour, baking soda, and salt; mix thoroughly with fork.
• Whisk together the eggs, sugar, vanilla and orange extracts, and orange zest in a medium bowl.
• Mix in the orange juice.
• Using a rubber spatula, stir in dry ingredients until just combined.
• Stir in chocolate chips.
• The batter will be thick and sticky (typical biscotti batter). Scrape the batter onto a baking sheet. (I cover my baking sheet with aluminum foil, then spray it with baking spray.) Using two spatulas, divide batter into two loaves, about 14" long and about 2.5" wide. Try to put at least 2.5" between the loaves; straighten the edges of the loaves with spatulas.
• Bake for 35 minutes, or until firm but springy when pressed with fingers.
• Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on teh diagonal in 1/2" slices.
• Lay the biscotti on the baking sheet, cut side down, and bake for another 12 minutes.
• Take the biscotti out of the oven, turn them over, and bake another 12-15 minutes, or until golden brown.
• Note: If you don't want the biscotti to pick up a darker color, handle the second baking this way: Rather than laying the slices cut-side down, stand them upright, and bake them for a total of 24-30 minutes.
• Remove the biscotti from the oven and cool on a cooling rack.
• Medrich notes that the flavor will become stronger, and the biscotti will become more tender, after being stored for 2-3 days in an airtight container.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Place cranberries in a small bowl. Heat orange juice in a small saucepan until warm; pour over berries and let stand 10 to 15 minutes or until cranberries are soft. Drain well, pressing berries to remove excess liquid. Discard juice; set cranberries aside.
• Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in eggs and orange peel. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in cranberries and ginger.
• Divide dough into three portions. With lightly floured hands, shape each portion into a 9x2-inch log; place logs 3 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 25 minutes or until tops are lightly browned. Cool on pan on a wire rack for 20 minutes. Reduce oven temperature to 300 degrees F. Cut each roll diagonally into 1/2-inch-thick slices.
• Place slices upright on cookie sheet, leaving 1/2 inch between slices. Bake in 300 degree F oven for 15 minutes. Transfer to wire racks and cool. Store up to 3 days in a covered container at room temperature or freeze up to 3 months in a freezer container. Makes about 40.

PAXIMATHAKIA PORTOKALIOU OR ORANGE SESAME BISCOTTI (GREECE)

Steps:

• Dissolve baking soda in orange juice, then pour into large mixing bowl.
• In the same large mixing bowl, add olive oil, lemon juice & zest, cinnamon, water & sesame seeds.
• With electric mixer, beat at medium high for 5 minutes until thoroughly combined & oil & juices are not separating. [If mixing by hand, use a whisk & beat until thoroughly blended.].
• In a separate bowl, whisk together 8 cups of the flour, along with the sugar & baking powder.
• Slowly add dry mixture to liquid mixture, using either dough hooks or wooden spoon. As it the dough get stiffer, knead with hands until dough holds together, then turn out onto a floured surface.
• Knead well for about 10 minutes, adding more flour as needed, until dough is smooth & soft. [Dough will be softer & oilier than other cokie doughs.].
• Divide dough into 4 parts to make 4 small loaves.
• Preheat oven to 390 degrees F.
• For each of the 4 small loaves, knead dough until dense & holding together tightly, then form it into a loaf shape about 14 inches long & 1/2" to 3/4" high.
• Place seam side down. Then, using a floured knife (NOT serrated), slice loaf almost all the way through into 1/2" to 3/4" slices.
• Place loaves on non-stick or lightly oiled cookie sheet & bake 15 minutes, about 3-4 inches above the bottom of the oven. The bottom should be golden & the top should be just starting to brown.
• Remove loaves from oven & cut all the way through the slices, then allow to cool completely.
• Preheat oven to between 200 degrees & 210 degrees F.
• When sliced loaves are completely cooled, place all slices upright in a very lightly oiled or non-stick baking sheet.
• Return to cooler oven & bake for at least another 1 1/2 hours [for 2 hours if you want the biscotti to be really dry].
• NOTE: To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan & roast about 10 minutes at 400 degrees F.
• NOTE: To grind toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder or a mortar & pestle.

ORANGE ALMOND BISCOTTI I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar, butter or margarine, orange peel and eggs in large bowl. Stir in flour, baking powder, salt and almonds.
• Shape half of dough at a time into rectangle, 10 x 3 inches, on ungreased cookie sheet. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet for 15 minutes.
• Cut crosswise into 1/2 inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet. Cool on wire rack.

ORANGE-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 F. Prepare a large rimmed baking sheet by lining it with parchment paper. Whisk together in a bowl the first three ingredients. Cream together butter and sugar. Beat in eggs, one at a time, until mixed in. Then add in vanilla and almond extracts. Add the zest and fold in almonds. When extras are folded in nicely, add flour mixture and let stir until just incorporated. Halve dough, place the two halves on the prepared cookie sheet, and shape each half into a flat-ish log. Pat each dough shape to smooth it (I put a little water on my hands to get these nice and smooth). Sprinkle some raw sugar on top of each dough shape. Bake the loaves for 30 minutes. Pull out of the oven, let cool for 10 minutes, and then slice each loaf into the size biscotti you want. Lay the slices flat back on the same cookie sheet. Bake for another 15 minutes. Transfer to a cooling rack to cool completely. Biscotti can be stored in an air-tight container for up to two weeks.

CHOCOLATE AND ORANGE BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment; beat 2 minutes. Add chocolate and orange zest; beat 1 minute more. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

CRANBERRY ORANGE ALMOND BISCOTTI

Steps:

• 1. Heat oven to 350 degrees and toast almonds by placing on a cookie sheet. Bake until they are lightly golden (about 7-10 minutes). Remove from oven and set aside.
• 2. Cream butter and sugar, then add eggs one at a time, beating well after each addition. Add extracts.
• 3. In a separate bowl, combine flour, baking powder and salt. Add to the creamed mixture and mix well. Stir in cranberries and almonds, cover and chill for 30 minutes.
• 4. Cut dough in half. On a floured surface, shape each half into a loaf 2 inches in diameter. Place on cookie sheet and bake at 350 degrees for 35 minutes.
• 5. Cool for 5 minutes. Cut diagonally into 1 inch slices. Place slices on an ungreased cookie sheet and bake for 9-10 minutes.
• 6. Turn slices over, bake for 10 more minutes or until cookies are golden brown. Transfer to cooling racks and allow to cool.
• 7. If desired, melt white baking chips and vegetable shortening in a bowl by microwaving. Check every 20 seconds and mix, making sure you don't overheat or it will "seize up". Get it to the point where it is thin enough to drizzle, or use pastry bag to pipe. Let dry.

ORANGE WALNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F In a large bowl, combine all of the dry ingredients (first 7 ingredients on list above).
• In a small bowl slightly beat eggs& egg yolk together, and add to the dry ingredients along with the extract& the melted butter.
• Mix by hand with a wooden spoon or with hands.
• If dough is too stiff, add some juice from the zested orange.
• Turn dough out onto work surface; knead lightly and form into two logs.
• Place logs on lightly greased cookie sheet& flatten slightly.
• Brush logs with beaten egg white.
• Bake 30 minutes; let cool completely, then slice each log diagonally into 1" slices with serrated knife, using a sawing motion.
• Stand the slices on the cookie sheet and return to the oven.
• Bake an additional 7-10 minutes or until crisp.

ORANGE AND BASIL BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle. Cream the mixture until pale and fluffy. Add the eggs, one at a time, making sure to mix well before each addition. Add the orange zest and basil and blend on low speed, about 30 seconds.
• Combine the flour, baking powder and salt in a separate bowl. Add the flour mixture to the standing mixer and beat until combined. Fold in the almonds.
• Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart.
• Flatten each log into a 2-inch-wide strip. Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes.
• Reduce the oven to 300 degrees F.
• Transfer the logs to a work surface. Cut each log diagonally into 1/3-inch-thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool.
• The biscotti can be made 3 days ahead and stored in an airtight container at room temperature.

CASHEW ORANGE BISCOTTI

Steps:

• Preheat oven to 300°F. and butter a large baking sheet.
• Coarsely chop cashews. Into a bowl sift together flour, sugar, baking soda, and salt. In another bowl with an electric mixer beat together 3 eggs, zest, and vanilla until just combined. Stir in flour mixture and beat until a stiff dough is formed. Stir in cashews.
• In a small bowl beat together water and remaining egg to make an egg wash. On baking sheet with floured hands form dough into two 12-inch-long logs and flatten slightly. Brush logs with some egg wash. Bake logs in middle of oven until golden, about 50 minutes. Cool logs on baking sheet on a rack 10 minutes.
• On a cutting board with a serrated knife diagonally cut logs into roughly 1/3-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.

ORANGE AND CINNAMON BISCOTTI

Steps:

• Preheat oven to 325° and butter 2 baking sheets.
• Beat sugar and butter. Add eggs 1 at a time, beating well.
• Add orange peel and vanilla; beat.
• Add dry ingredients to butter mixture, mixing until just incorporated.
• Divide dough into 2 parts.
• Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets.
• Bake until firm, about 30 to 35 minutes. Cool 15 minutes.
• Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,