Watch icn

Almond Biscotti with Orange Zest 14:19

Richard Capizzi

This flavorful twice-baked cookie pairs perfectly with a hot cup of coffee, but tastes equally delicious on its own.

Almond Biscotti with Orange Zest 14:19

Richard Capizzi

This flavorful twice-baked cookie pairs perfectly with a hot cup of coffee, but tastes equally delicious on its own.

Intermediate
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Add the baking powder, salt, flour, sugar, and orange zest into the bowl of the stand mixer. With the paddle attachment inserted, blend the dry ingredients together on low speed. Add in pieces of the butter, one at a time. Blend until incorporated. 00:19

  2. 2. Add the vanilla paste, orange oil, egg, and egg yolk. After mixing for about a minute, stop the machine and remove the bowl. Use a rubber spatula to scrape down the sides and bottom of the bowl as well as the paddle itself. 02:00

  3. 3. Reattach the bowl and begin mixing again on low speed until the mixture comes together into a uniform dough. 03:01

  4. 4. Add the toasted almonds and blend for about three to four rotations of the paddle. Remove the bowl from the mixer, scrape down the paddle, and with the rubber spatula, fold the dough a few times by hand. 03:49

  5. 5. Place a sheet of parchment paper onto a work surface, and transfer the dough onto the paper. Use your hands to shape the dough into a flat rectangle shape. 04:35

  6. 6. To achieve a uniform dough height, place two guides (in this case, 1/2-inch high bars) on either side of the dough, about 2 1/2 to 3 inches apart. Top with a second sheet of parchment paper, and use a rolling pin to roll the dough flat between the guides. To achieve an even roll, start from the middle and roll up then start from the middle again and roll down. Repeat until uniform. 05:29

  7. 7. Remove the guide bars and re-cover the flattened dough with parchment paper. Place the dough onto a sheet pan and refrigerate for three to four hours, or preferably overnight. 06:16

  8. 8. Once the dough has chilled, remove it from the refrigerator. Remove the top layer of parchment paper. Cut the dough into 2 3/4 inch thick strips by either using a pastry bicycle or ruler and knife. 07:00

  9. 9. Remove the extra dough pieces and re-roll as needed. If the biscotti dough sticks to the parchment paper, allow it to chill in the refrigerator for 30 minutes. 08:04

  10. 10. Remove the dough from the refrigerator. Brush the top of the dough lightly with egg whites and sprinkle with sugar. 09:07

  11. 11. Bake at 325 degrees for about 10 minutes, or until only the edges of the biscotti are lightly brown. Remove from the oven, and set aside to cool for about 10 minutes. 09:57

  12. 12. Place the biscotti onto a cutting board. Use the pastry bicycle or ruler to mark the evenly spaced cuts, about 3/4 inch apart. Using a serrated knife, slice the biscotti at the designated marks. 10:58

  13. 13. Place the biscotti cookies back onto the sheet tray, spaced about one inch apart. Bake at 325 degrees for eight to 15 minutes, or until the cookies have reached the desired texture. the longer the cookies bake, the drier and crunchier they will be. 12:04

  14. 14. Remove the biscotti from the oven. Allow the cookies to cool untouched for at least 30 minutes. Dip the completely cooled cookies into melted chocolate, allowing excess chocolate to drip off and scraping it from the bottom. Place the dipped biscotti back on the tray. Repeat with the remaining biscotti. 12:50

What You'll Need

Equipment

- Stand mixer with paddle attachment
- Large bowl for mixer 
- Small bowl for chocolate 
- Rolling pin
- Baking sheet
- Chef’s knife
- Serrated knife
- Rubber spatula 
- Parchment paper
- Flat work surface or cutting board 
- Pastry bicycle or ruler
- Pastry brush 

Ingredients

- Baking powder (1 1/2 teaspoon baking powder) 
- Salt (1/4 teaspoon salt) 
- Flour (2 1/4 cups) 
- Sugar (3/4 cup) 
- Orange zest (1/2 teaspoon)
- Butter (1/2 cup or 1 stick, at room temperature)
- Vanilla paste (1/2 teaspoon)
- Orange oil or orange extract (3/4 teaspoon) 
- Egg yolk
- Egg
- Almonds (1/4 cup, toasted)
- Dark chocolate (10 ounces, chopped and melted) 

Chef Notes

Biscotti are Italian cookies, known for their oblong shape and crunchy texture. The word "biscotti" literally translates to "twice baked." The dough is first softly baked in a rectangular block then it is sliced into long cookies and rebaked until crunchy.

A pastry bicycle is an adjustable pastry tool that is used both to mark and cut large sections of dough into equal-sized pieces or strips. One side of bicycle has wheels to roll through the dough, and the other end has handles for guiding. T
he middle is made up of adjustable accordian-like hinges. A pastry bicycle can be purchased online or from specialty kitchen supply stores.

Biscotti are extremely versatile. While this recipe uses almonds, orange, and chocolate, other variations can include pistachios, hazelnuts, dried apricots, cherries, and other dried fruits and nuts. Serve with coffee or hot chocolate for a crunchy breakfast, snack, or dessert. 

Comments

Sign up to leave a comment

Taught by

Richard

Chef Richard Capizzi

New York City

Pastry Chef Richard Capizzi has honed his skills under some of the world’s most renowned chefs from Thomas Keller to Jean Lou... read more