Orange and Basil Biscotti

Total Time:
1 hr 40 min
Prep:
20 min
Inactive:
30 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 2 eggs
  • 1 tablespoon orange zest
  • 1/2 teaspoon dried basil
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sliced almonds, toasted
Directions
Watch how to make this recipe.
  • 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.


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