My favorite kind of recipes look difficult, but are dead easy to make. It’s even better if they’re the type you can experiment with different flavours and textures – like these citrus and almond biscotti. Biscotti look complicated, but are so, so simple to make. Maybe we always think they’re hard, because it’s the type of thing people buy instead of bake. But I am encouraging you to try them youself, and play around with the flavours!
For this recipe I chose to use almonds and citrus – as they were two things I already had in the pantry. Try experimenting with all sorts of nuts, dried fruit, zest, chocolate, spices, etc… the options are endless. What about chocolate + hazelnut, lemon + cranberry, or white chocolate + pistachio? My original recipe was for orange, white chocolate, and ginger, but I’m not the biggest fan of white chocolate. Use whatever flavours you enjoy!
One part of the recipe that you shouldn’t skip, is the cooling step. The biscotti will spread, so the longer you chill it for, the better it’ll hold its shape. You can chill it for just 30 minutes, overnight, or freeze for 20+ minutes.
This recipe makes about 24-30 small pieces, or you can shape it into one large log and get about 15 pieces. Just be careful about the baking time if you opt to make the larger size. They’ll take a bit longer to dry out, but otherwise, it’s the same process.
So, if you’re a fan of biscotti like I am, why not try making your own? It’s really far easier than you think.
Citrus + Almond Biscotti
- 125 g all-purpose flour
- 90 g sugar
- 0.25 tsp baking powder
- 0.25 tsp baking soda
- pinch salt
- 58 g unsalted butter cold
- 2 oranges zested
- 1 egg
- 0.5 tsp almond extract
- 60 g whole almonds lightly toasted + coarsley chopped
- 30 g candied citrus peel chopped
- Sift together the flour, sugar, baking powder, baking soda, salt, and orange zest.
- Cut the cold butter into the flour until it resembles bread crumbs.
- In a small bowl, whisk together the egg and almond extract, then mix into the flour mixture.
- Add in the chopped nuts and citrus peel.
- Bring the mixture together, divide in two, and shape into logs, about 20-25cm long. Cover with cling film, and refrigerate for at least 30 minutes.
- Preheat oven to 165°C (325°F) convection. Bake the biscotti for about 20 minutes, or until set.
- Remove the biscotti from the oven, and allow to cool, but not completely. Cut into slices, using a serrated knife, and arrange them back on the baking sheet.
- Reduce the heat in the oven to 110°C (240°F), convection, and bake until crisp, turning halfway through baking. It will take about 45 minutes to 1 hour.