I developed a Honey Almond Biscotti recipe that layers bright orange and honey with crunchy toasted almonds into crisp cookies that keep for up to two weeks.

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I always end up baking these when I need something sharp and crunchy. This Italian Easy Almond Biscotti sings of bright orange zest and big toasted almonds that pop in every bite.

I call it my Orange And Almond Biscotti, and honestly sometimes it feels like the Best Biscotti you’ll eat all month. They’re simple in spirit but the flavor is complicated, you want to dunk them or snack straight.

There’s a tension between brittle crunch and citrus that keeps you coming back, and they last for days so you can pretend you planned ahead.

Ingredients

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Gives structure and light crumb, mostly carbs, little protein and some fiber.
Crunchy nutty protein and healthy fats, adds fiber flavor and toasted warmth.
Bind everything, add protein and richness, help make biscotti crisp.
Sweetens deeply, feeds browning for color, mostly simple carbs.
Adds silky mouthfeel, it’s a touch of savory, healthy monounsaturated fats.
Bright citrus oils, aromatic lift, a little acidity and fragrant sweetness.
Adds gentle sweetness, moistens slightly, with floral notes and caramel hints.
Warm vanilla rounds flavors, tiny alcohol content evaporates during baking.
Leavens slightly for airy crumb, relies on acid and heat to react.

Ingredient Quantities

2 cups (250 g) all-purpose flour

1 tsp baking powder

1/4 tsp fine salt

3/4 cup (150 g) granulated sugar

2 large eggs, room temp

1 tbsp honey

Zest of 1 large orange (about 1 tbsp)

1 tsp vanilla extract

1/2 tsp almond extract (optional)

1 cup (140 g) whole almonds, toasted and coarsely chopped

2 tbsp extra virgin olive oil

How to Make this

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1. Preheat oven to 350°F (175°C). If your almonds arent already toasted, spread them on a baking sheet and toast 8 to 10 minutes until fragrant, then cool and coarsely chop.

2. In a bowl whisk together 2 cups (250 g) all purpose flour, 1 tsp baking powder and 1/4 tsp fine salt. Set aside.

3. In a larger bowl beat 3/4 cup (150 g) granulated sugar with 2 large room temp eggs until pale and slightly thick, about 2 to 3 minutes by hand or 1 minute with a mixer. Stir in 1 tbsp honey, zest of 1 large orange (about 1 tbsp), 1 tsp vanilla extract and 1/2 tsp almond extract if using, then mix in 2 tbsp extra virgin olive oil. If honey is stiff warm it a little so it blends easier.

4. Fold the dry ingredients into the wet mixture until just combined. It’s ok if the dough is a bit sticky, don’t overwork it or the biscotti will be tough.

5. Fold in the 1 cup (140 g) toasted chopped almonds until evenly distributed. If dough feels too sticky to shape, dust your hands with a little flour but try not to add too much.

6. Divide dough in half and on a parchment lined baking sheet shape each half into a log about 12 inches long and 1 1/2 to 2 inches wide, flatten the tops slightly so they bake evenly.

7. Bake at 350°F (175°C) for 25 to 30 minutes until the logs are set and light golden. Let them cool on the pan for about 10 minutes so they firm up a bit.

8. Reduce oven to 325°F (160°C). Using a serrated knife (dip it in hot water and wipe for cleaner cuts) slice the logs on the diagonal into about 1/2 inch thick pieces. Lay the slices cut side down on the baking sheet.

9. Bake the slices 10 to 14 minutes per side, flipping once, until they’re dry and golden. Cool completely on a rack. Store in an airtight container and they’ll keep up to 2 weeks. Enjoy with coffee or a sweet wine.

Equipment Needed

1. Oven (for toasting almonds and baking the logs)
2. Two rimmed baking sheets (one for toasting and one for the second bake)
3. Parchment paper (helps with clean removal and easier slicing)
4. Mixing bowls, at least 2 (one large for wet, one medium for dry)
5. Whisk or hand/stand mixer (whisking eggs and sugar until pale)
6. Rubber spatula or wooden spoon (for folding so you dont overwork the dough)
7. Measuring cups and spoons plus a kitchen scale (recipe uses grams so scale is handy)
8. Serrated knife (for diagonal slicing, dip in hot water between cuts for cleaner slices)
9. Cutting board and chef’s knife (to chop the toasted almonds)
10. Cooling rack (to cool the biscotti so they crisp up)

FAQ

Q: How do I tell when the biscotti are properly baked and crunchy? A: After the first bake the loaves should be lightly golden and set, not raw in the center. Slice them and bake the slices a second time until they are dry and golden all the way through, about 10 to 15 minutes more, flipping once. They will crisp as they cool, so don't worry if they seem a little soft right out of the oven.

Q: Can I use butter instead of the extra virgin olive oil? A: Yes. Swap the 2 tablespoons olive oil for 2 tablespoons melted butter at room temp. The flavor will be richer and slightly less fruity, but the texture stays great.

Q: My dough is too sticky or too dry. How do I fix it? A: If it's sticky, dust with an extra tablespoon of flour at a time until you can shape it. If it's crumbly or dry, whisk in a teaspoon of warm water or an extra egg white, one teaspoon at a time, until it holds together.

Q: Can I replace almonds with other nuts or add chocolate chips? A: Absolutely. Use the same weight of other nuts like pistachios or hazelnuts. Chocolate chips work too but add them sparingly so the logs hold together. Toasting the nuts first gives much better flavor.

Q: What's the best way to slice the logs without making a mess? A: Let the baked logs rest 10 minutes so they firm up, then use a long serrated knife and a gentle saw motion. For easier cutting, chill the logs in the fridge 20 minutes before slicing, it helps keep crumbs down.

Q: How should I store biscotti and how long do they last? A: Keep them in an airtight container at room temp, they stay crisp for up to two weeks. For longer storage freeze in a sealed bag for up to three months. To freshen them, warm in a 300 F oven for 5 to 8 minutes to crisp them up again.

Italian Easy Almond Biscotti (Cantucci) Recipe Substitutions and Variations

Flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser biscotti, or a 1-to-1 gluten free blend instead (if using a blend that lacks xanthan gum add 1/2 tsp for structure).
Sugar: swap granulated sugar for light brown sugar 1:1 for a caramel note and a touch softer crumb, or use coconut sugar 1:1 if you want less refined sugar.
Eggs: for an egg-free version make two flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes); texture will be a bit more tender so you might bake a bit longer.
Almonds: replace whole almonds with hazelnuts or pistachios (same weight) for a different flavor, or use chopped dried cherries or cranberries in place of some nuts for added sweetness.

Pro Tips

– Weigh the flour, its way more reliable than scooping. Scooping can pack the flour and make the dough dry and tough, a scale fixes that every time.

– Toast the almonds till you can really smell them, then let them cool completely before chopping. Warm nuts release oil and make the dough greasy, and chopping some big pieces and some small gives a nicer crunchy bite.

– Chill the logs a bit if the dough is too soft, makes slicing cleaner and less squashed. Also dip your serrated knife in hot water and wipe between cuts for tidy edges, dont try to force the knife through.

– Adjust the second bake to your crunch preference: longer for snap, shorter for chewy. Store in an airtight container with a slice of bread if you want them softer, swap in a mild oil if olive flavor feels too strong.

Italian Easy Almond Biscotti (Cantucci) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I developed a Honey Almond Biscotti recipe that layers bright orange and honey with crunchy toasted almonds into crisp cookies that keep for up to two weeks.

Servings

servings

Calories

230

kcal

Equipment: 1. Oven (for toasting almonds and baking the logs)
2. Two rimmed baking sheets (one for toasting and one for the second bake)
3. Parchment paper (helps with clean removal and easier slicing)
4. Mixing bowls, at least 2 (one large for wet, one medium for dry)
5. Whisk or hand/stand mixer (whisking eggs and sugar until pale)
6. Rubber spatula or wooden spoon (for folding so you dont overwork the dough)
7. Measuring cups and spoons plus a kitchen scale (recipe uses grams so scale is handy)
8. Serrated knife (for diagonal slicing, dip in hot water between cuts for cleaner slices)
9. Cutting board and chef’s knife (to chop the toasted almonds)
10. Cooling rack (to cool the biscotti so they crisp up)

Ingredients

2 cups (250 g) all-purpose flour
1 tsp baking powder
1/4 tsp fine salt
3/4 cup (150 g) granulated sugar
2 large eggs, room temp
1 tbsp honey
Zest of 1 large orange (about 1 tbsp)
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 cup (140 g) whole almonds, toasted and coarsely chopped
2 tbsp extra virgin olive oil

Directions

Preheat oven to 350°F (175°C). If your almonds arent already toasted, spread them on a baking sheet and toast 8 to 10 minutes until fragrant, then cool and coarsely chop.
In a bowl whisk together 2 cups (250 g) all purpose flour, 1 tsp baking powder and 1/4 tsp fine salt. Set aside.
In a larger bowl beat 3/4 cup (150 g) granulated sugar with 2 large room temp eggs until pale and slightly thick, about 2 to 3 minutes by hand or 1 minute with a mixer. Stir in 1 tbsp honey, zest of 1 large orange (about 1 tbsp), 1 tsp vanilla extract and 1/2 tsp almond extract if using, then mix in 2 tbsp extra virgin olive oil. If honey is stiff warm it a little so it blends easier.
Fold the dry ingredients into the wet mixture until just combined. It's ok if the dough is a bit sticky, don't overwork it or the biscotti will be tough.
Fold in the 1 cup (140 g) toasted chopped almonds until evenly distributed. If dough feels too sticky to shape, dust your hands with a little flour but try not to add too much.
Divide dough in half and on a parchment lined baking sheet shape each half into a log about 12 inches long and 1 1/2 to 2 inches wide, flatten the tops slightly so they bake evenly.
Bake at 350°F (175°C) for 25 to 30 minutes until the logs are set and light golden. Let them cool on the pan for about 10 minutes so they firm up a bit.
Reduce oven to 325°F (160°C). Using a serrated knife (dip it in hot water and wipe for cleaner cuts) slice the logs on the diagonal into about 1/2 inch thick pieces. Lay the slices cut side down on the baking sheet.
Bake the slices 10 to 14 minutes per side, flipping once, until they're dry and golden. Cool completely on a rack. Store in an airtight container and they'll keep up to 2 weeks. Enjoy with coffee or a sweet wine.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.