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This Italian style almond and orange peel biscotti is made using a blend of butter and olive oil and are baked twice to have crispy perfection. I love citrus flavour in my baking and the orange peels or zest just make these Almond and Orange peel Biscotti taste heavenly.
My love for Italian style almond biscotti developed during our business meeting as my CEO is a diehard fan of these heavenly cookies and then 1 day I dared to attempt them at home.
After 2 unsuccessful attempts I was finally able to master these crispy almond biscotti and proudly serve our home made almond biscotti to our guests along with tea.
Prep Time: 20 min
Baking Time: 45 min
Total Time: 1hr 5 min
Ingredients – Almond and Orange peel biscotti:
All Purpose Flour (Maida) – 200 gm
Eggs – 2
Almonds (roasted) – 100 gm
Orange zest/peels – 1 tablespoon
Sugar – 100 gm
Salt – ½ teaspoon
Butter – 50 gm
Olive Oil – 50 ml
Milk – 50 ml
Preparation of Almond and Orange peel Biscotti
Take all-purpose flour, butter, sugar, olive oil, salt, orange peel and almonds in 1 large bowl and mix it well using hands.
Preheat the oven at 150 degree Celsius.
Add little milk and prepare smooth dough for Almond and Orange peel Biscotti.
Divide the dough into 2 parts and make a long log and flatten the dough using hands. Flatten the dough ensuring that the middle is thicker than outside.
Place butter paper on baking tray, and place the dough in preheated oven for 30 min.
Take the tray out and allow it to cool 10 to 15 min. Use a sharp serrated knife and cut it into pieces with a slant angle.
Spread the 1st baked almond biscotti into baking tray and put them in oven for another 10 -15 min till golden.
Let them cool on wire mesh for 15 min till crispy.
Serve them with Darjeeling tea, they are just awesome!
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