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Crispy Honey Almond Biscotti with Zesty Orange

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A crunchy biscotti featuring honey, sliced almonds, and fresh orange zest, perfect for coffee breaks or gifting. This recipe balances sweetness, crunch, and citrus brightness in a fuss-free treat.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (113 g) honey, preferably raw or wildflower
  • 1/3 cup (67 g) granulated sugar
  • 4 tablespoons (57 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • Zest from 1 medium orange (about 1 tablespoon), freshly grated
  • 1 cup (100 g) sliced almonds, toasted lightly

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Toast the sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring often until golden and fragrant. Set aside to cool.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream the softened butter, granulated sugar, and honey using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, then add almond extract and orange zest. Mix until just combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until a sticky dough forms. Avoid overmixing.
  7. Fold in the toasted sliced almonds evenly.
  8. Turn the dough onto the lined baking sheet and shape into a rough log about 12 inches long and 3 inches wide. Wet hands slightly if dough is sticky.
  9. Bake for 25–30 minutes until the log is golden and firm to the touch, edges slightly crisp but not browned.
  10. Remove from oven and let cool for 10 minutes to make slicing easier.
  11. Using a sharp serrated knife, slice the log diagonally into 1/2-inch thick slices.
  12. Lay slices cut side down on the baking sheet. Bake at 325°F (160°C) for 10–15 minutes, then flip and bake another 10–15 minutes until crisp and golden on both sides.
  13. Transfer biscotti to a cooling rack to cool completely before serving.

Notes

Use room temperature eggs for better binding. Toast almonds carefully to avoid burning. Let biscotti cool fully after second bake to maintain crispness. Wet hands slightly to shape sticky dough. For gluten-free version, substitute flour with 1:1 gluten-free blend. For dairy-free, substitute butter with coconut oil or dairy-free margarine. If biscotti feel soft after second bake, bake a few more minutes watching closely.

Nutrition

Keywords: biscotti, honey almond biscotti, orange zest biscotti, crispy biscotti, Italian cookies, coffee cookies, crunchy biscotti, almond cookies, honey cookies

Find it online: https://bitefuljoy.com/crispy-honey-almond-biscotti-recipe-perfect-for-zesty-orange-lovers/