Almond Orange Biscotti by @millsandbuns

1h5
Medium

20 servings

🌾

160 g

Flour

🍬

100 g

Caster Sugar

🌰

20 g

Almond Flour

🍊

6.8 ml

Orange Zest

🥄

4.7 g

Baking Powder

🥚

68 g

Egg

🧈

41 g

Butter

🥛

30 ml

Milk

🌰

41 g

Almonds

🟢

41 g

Pistachios

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.

    🍪baking sheet
    📜parchment paper

  2. Step 2/10

    Whisk the all-purpose flour, caster sugar, almond flour, orange zest, and baking powder in a mixing bowl.

    all-purpose flour
    caster sugar
    almond flour
    orange zest
    baking powder
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  3. Step 3/10

    Melt the 30 g butter, then whisk it into the dry mixture with the egg.

    butter
    egg
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Add 1 tablespoon of milk and stir until the dough starts to come together. Add up to 1 additional tablespoon of milk only if the dough remains dry.

    milk
    🥣mixing bowl
    🍴rubber spatula
    🥄measuring spoons

  5. Step 5/10

    Stir the 30 g almonds and 30 g pistachios evenly through the dough.

    almonds
    pistachios
    🥣mixing bowl
    🍴rubber spatula

  6. Step 6/10

    Shape the dough into a compact log about 20 cm long on the lined baking sheet. Bake for 30 minutes at 180°C (356°F).

    🍪baking sheet

  7. Step 7/10

    Transfer the baked log to a cooling rack and cool until safe to handle, about 15 minutes.

    🧊cooling rack

  8. Step 8/10

    Slice the cooled log into 1 cm thick oblong pieces using a serrated knife.

    🔪serrated knife

  9. Step 9/10

    Arrange the slices cut-side up on the baking sheet and bake at 180°C (356°F) for 15 minutes, until golden and crisp.

    🍪baking sheet

  10. Step 10/10

    Cool the biscotti completely on a cooling rack so they become crisp before serving or storing.

    🧊cooling rack

Composition

Ingredients

Types

Sweeteners, Nuts, Fruit, Leavening agents, Eggs, Dairy

Ingredients

Flour, Caster sugar, Almond flour, Orange zest, Baking powder, Egg, Butter, Milk, Almonds, Pistachios

Allergens

Tree nuts, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

139 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 18g, Sugars: 9g, Fat: 6g, Saturated fat: 2g, Fiber: 1g, Sodium: 55mg

Nutritional Information

Minerals

Calcium: 35mg, Iron: 1mg, Potassium: 95mg, Magnesium: 18mg

Vitamins

Vitamin A: 55µg, Vitamin C: 1mg, Vitamin E: 1mg, Folate: 18µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring spoons, kitchen scale, baking sheet, parchment paper, serrated knife, cooling rack

Appliances

oven, microwave

Type

Type

Type Of Dish

Dessert, Snack, Baked good, Cookie

Occasions

Breakfast, Afternoon tea, Coffee break, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crisp, Dry, Nutty

Flavors

Sweet, Citrusy, Nutty, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 14 days (Store fully cooled biscotti in an airtight container,Keep in a cool, dry place away from direct sunlight,Do not seal while warm to prevent loss of crispness), fridge : 7 days (Store in an airtight container,Re-crisp in a 150°C (302°F) oven for 5 to 8 minutes if needed), freezer : 90 days (Freeze fully cooled biscotti in an airtight freezer-safe container,Separate layers with parchment paper,Thaw at room temperature before serving)