Citrus and Almond Biscotti. Makes your tummy happy.

What, you say? Citrus? Almonds? Biscotti? Together? No way would that work.

Yes way.

I was asked to choose something to bake from a selection of amazing citrus-based recipes for my sister-in-law’s baby shower a couple months ago,

and these popped right out at me. I have never seen biscotti with citrus before, and wondered if that would really make a good connection.

Turns out, it does. It’s like a happy party in your mouth.

The citrus zest retains its brightness, even after baking, and surprisingly is not masked at all by the flours and sugar. I also used a little almond meal in place of some of the flour called for, and was very pleased with the result. The biscuit had a little more snap, and the earthy almond really did compliment that citrus! Following is my version of this recipe – I actually adjusted almost everything originally called for.

Citrus and Almond Biscotti
adapted from an awesome recipe found at

1/2 cup butter, room temperature
1 cup sugar
3 large eggs
2 Tablespoons lemon zest
2 Tablespoons orange zest
1 teaspoon vanilla extract (one could also use almond extract here, I am sure!)
3 cups unbleached all purpose flour
3/4 cup almond meal
2 teaspoons baking powder
pinch kosher salt

For the “topping”
1 egg, beaten
about 1/4 cup slivered almonds that you have coarsely chopped

Preheat oven to 350 degrees Fahrenheit.

In a stand mixer, or mixing bowl with beaters, cream butter and sugar. Add three eggs, one at a time, until well mixed. Beat in citrus zest and vanilla.

In a separate bowl, sift together flour, almond meal, baking powder and salt. Gradually mix into butter mixture until well incorporated, but be careful not to over mix.

Divide dough into four pieces, two per baking stone or ungreased baking sheet. Shape each piece into a rectangle about 1 foot long by a couple inches wide. Ish. I never pull out my measuring tape when doing something like this, I just eyeball it. So, like I said….”ish“.

Brush the beaten egg over the top of each piece, and firmly press in the almonds.

Place 1 baking tray at a time in preheated oven for about 20-25 minutes, until golden. Let cool for about 5 minutes, and carefully transfer to a cutting board. (For me, this meant two spatulas and some choice words. Perhaps using some parchment might be a good idea here? Let me know if you do that and how it worked. ) Cut into diagonal slices, about 3/4-1 inch in width. Place back on the baking sheet, cut side down and bake for about 12-15 minutes more, turning once. Remove to wire racks to cool. Store in an airtight container – whatever is left.


3 thoughts on “Citrus and Almond Biscotti. Makes your tummy happy.

  1. In the craziness of that weekend, I totally forgot about these. They were soooooooooo yummy! Thanks for posting the pretty pictures (always inspires me to bake) and your adjustments to the recipe! That just got added to the list for the week! Too bad I don’t drink coffee…

  2. do you have the Pampered Chef Lift n Serve? or maybe their giant grill spatula? either of those would probably help with the transfer.

  3. No way, citrus in biscotti is fabulous! I have a similar recipe for biscotti that has orange rind, almonds, and then you dip in chocolate. It’s the best biscotti I’ve ever had and make it every Christmas and even give as gifts.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s