Ingredients
Method
Preheat oven to 350°F (175°C). Line a heavy baking sheet with parchment paper.
Mix Wet Ingredients: In a medium bowl, whisk together eggs and sugar until pale and slightly thickened. Add vanilla extract and orange zest (if using).
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Combine the Mixtures: Fold the dry ingredients into the wet ingredients until no streaks remain. The dough will be sticky.
Add Nuts: Gently fold in the toasted nuts.
Shape Logs: Scrape the dough onto the baking sheet and shape it into one or two logs, about ¾-inch thick.
First Bake: Bake the logs for 20–25 minutes at 350°F until lightly golden on the edges, and the center gives slightly when pressed.
Cool: Let the logs cool on a wire rack for 10–30 minutes until firm enough to slice.
Slice: Using a long serrated knife, slice the logs diagonally into thin slices.
Second Bake: Lower the oven temperature to 325°F (160°C) and arrange the slices cut-side up on the baking sheet. Bake for 10–16 minutes, flipping halfway through, until golden and crisp.
Cool and Serve: Let the biscotti cool completely before serving or storing.
Notes
- For variations, you can use different nuts like hazelnuts or walnuts.
- Gluten-free option: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
- If you prefer a sweeter biscotti, you can increase the sugar by ¼ cup.
- Store in an airtight container at room temperature for up to two weeks. Alternatively, freeze the logs for later use, and slice and bake them when needed.