These cookies freeze well, so even though I cut this recipe in half, you can make a full large batch (as this makes) and freeze them.
The Italian biscotti classic flavor is with an Anisette and the Biscotti remains a favorite through the years, the orange addition is a nice change.
The cookies she makes are usually soft and can be left plain or toasted, but we love ours toasted and a great dunking cookie for coffee (if you're a dunker that is!)
If you want a soft cookie with lots of citrus flavors this is it and if you want them hard then bake them twice even longer.
We love biscotti and make several kinds like cranberry almond, lemon polenta, pistachio, and pumpkin biscotti.
The biscotti is a traditional classic cookie found in all Italian bakeries and famous all over the world.
Scroll down to the end for a printable copy of this recipe.
What Are Biscotti?
Biscotti meaning twice baked, are cookies that are supposed to be hard and have a longer shelf life than usual.
The cookies are meant to be hard although you can leave them softer by not toasting them.
There are several versions of the cookies, mostly with chopped nuts like almonds, pistachios or pine nuts.
Any flavoring extracts can be used and the most popular is anisette.
For those who prefer a different flavoring, you can use almond, vanilla, and even lemon instead.
The basic recipe always has simple pantry ingredients in the batter.
They are great with espresso and perfect for afternoon cookie breaks with tea.
True Classic Italian Cookies
Biscotti was first made and discovered around the 14th century in Tuscany in the city of Prato.
The original cookies were made from almonds which are very abundant in that region.
Because the almonds took out any moisture the cookies lasted a long time and resistant to mold.
They are a true classic Italian cookie.
It wasn't until years later here in America, they were dipped in chocolate and all kinds of varieties were discovered.
Why Do Biscotti Crumble
The cookies leave many crumbs because of the moisture content.
They can be a little tricky to cut after they bake.
Check out my tips to make an easier transition.
Ingredients You Will Need to Make Orange Marmalade Biscotti
(Scroll down to the recipe card for the measurements)
- shortening
- sugar
- eggs
- anise extract
- orange marmalade
- baking soda
- baking powder
- flour
- egg yolk beaten for tops to brush on
Tool You Will Need
- Parchment paper
- Cookie sheets
- Bowls
- Spatula
- Measuring cups
- Measuring spoons
- Serrated edged knife
Tips:
- Use a back-and-forth motion to cut biscotti
- Too much flour will result in it low moisture and the cookies will be crumbly
- Before baking, you can smooth the dough with moistened hands that have been rinsed with water for molding shape
- For best results use a serrated knife to cut them waiting 20 minutes of cooling or an electric knife.
More Cookie Recipes
Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
Chocolate Chip Dipped Shortbread
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Orange Marmalade Biscotti
Yield: 50
prep time: cook time: total time:
These are citrus-flavored biscotti that is popular around the holiday season. The flavors are orange and anisette cookies and a traditional cookie my family loves.
Biscotti are a favorite cookie and they can be left soft or toasted.
Biscotti are a favorite cookie and they can be left soft or toasted.
ingredients:
- 1 cup shortening
- 1 cup of sugar
- 4 eggs beaten
- 2 teaspoons of anise extract
- 1 cup orange marmalade
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 4 cups flour
- 1 egg yolk beaten for tops to brush on
instructions:
How to Bake Orange Marmalade Biscotti
- Combine shortening and sugar till fluffy. Add eggs, anise, and marmalade.
- Blend in flour and leavening agents. If the dough is too sticky add more flour if needed.
- Flour hands shape into loaves don't make them too big, these should be 5 inches long and 3 inches wide.
- Brush with one egg yolk beaten.
- Bake at 400 till browned.
- These actually are soft cookies unless you want to toast them.
- Cool them for 20 minutes, then slice them by sawing them with a serrated-edged knife in a back-and-forth motion so they don't crumble.
- Place them back on a cookie sheet and toast them at 350 degrees until browned.
- After they are cut, put them back in the oven and toast them turning once on a 350-degree oven until brown on both sides.
- The full recipe makes many cookies, I usually cut the recipe in half since it's just two of us.
- You can also freeze loaves unused until ready to serve.
Calories
79
79
Fat (grams)
16
16
Sat. Fat (grams)
8
8
Carbs (grams)
21
21
Net carbs
16
16
Sugar (grams)
20
20
Don't forget to try my other two very favorite biscotti recipes!
Cranberry Almond Biscotti
Pistachio Biscotti
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Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2019.
