Tis the Season for Baking Biscotti

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Well, another holiday season came and went. As with the past 3 years, the office Christmas party season saw me bake biscotti for my fellow unsuspecting cube dwellers.

This year’s tweak:
I honey roasted the almonds and substituted the vanilla extract with Grand Marnier. I figured the boost of orange would set off the sweetened almonds. Happily the small amount of added alcohol didn’t wreak havoc with the acid/base balance of the recipe.

This biscotti recipe is ridiculously easy. It uses a cake-based batter that is baked twice. The batter is first baked into log like shapes and then sliced into long finger-like cookies. The finger-like cookies are then toasted and dried.

first bake

first bake

second bake

second bake

Wet Stuff

  • 1/2 cup unsalted butter (aka 1 stick)
  • 1 cup sugar
  • 3 eggs
  • 1/2 tsp vanilla extract (or Grand Marnier)

Dry Stuff

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 pinch of salt (approximately 1/4 tsp)
  • zest of 1 orange (none of that white pithy stuff please)

Crunchy Stuff that makes biscotti the wonderful confection it is :)

  • 3/4 cup roughly chopped almonds (I usually only halve mine)


  • Soften the stick of butter at room temperature. Do NOT let it melt or the batter will run when it is baked
  • Roast the almonds in the oven until golden. If you are very enterprising, drizzle with honey before roasting
  • Cover a half sheet pan with a single layer of parchment paper. Alternatively, a large cookie sheet will work as well
  • Zest one orange. You should produce approximately 1.5-2 tbsp of zest.

I usually cheat and place my butter on a plate on the oven after roasting the almonds. The residual heat softens the butter pretty quickly.


  1. Pre-heat an oven to 375°F. (Please use an oven thermometer. You really can’t trust an oven.)
  2. Cream butter and sugar in a mixing bowl that is large enough to hold all the ingredients. Successful creaming will result in an overall lightening of the colour of the butter.
  3. Add eggs, one at a time, blending thoroughly after each. The mixture will moisten significantly
  4. Add the selected flavouring (vanilla or Grand Marnier) and orange zest
  5. Sift together all the dry ingredients onto a flexible cutting mat
  6. Add dry ingredients to the wet ingredients gradually, mixing carefully
  7. Mix in chopped almonds
  8. Spread in two loaf-like shapes (logs) onto the half sheet pan. Don’t spread too close to the edge. The batter will spread somewhat. The logs should be 4 inches wide, a little more than 1 inch high, and 8-10 inches long
  9. Bake for 15-20 minutes until golden brown and delicious
  10. Remove logs from the half sheet pan and allow to cool completely on a wire rack
  11. Cut into 1 inch slices using a serrated knife
  12. Re-heat oven to 375°F
  13. Arrange slices back onto the half sheet pan, allowing for space between
  14. Bake slices another 5 minutes to toast
  15. Remove slices from the half sheet pan and place onto wired racks. Let dry completely before storing or serving
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Mild-mannered IT professional by day and food blogger by night, I founded foodiePrints with a single intention, to share my love of all things food. My first post shared a recipe. Many followed. Eventually, I learned Ottawa prepares and serves great food. Thereafter, I started meeting restaurateurs, chefs, cooks, farmers, and other local producers, all good people. Ideas for food-related content swirled in my head. foodiePrints grew into a place to put them. From exploring foreign and domestic cuisines to shopping for exotic ingredients and cobbling together my takes on dishes in my meager kitchen, there are stories to tell. Welcome to foodiePrints. Here, you will find stories about food and drink, cooking, and eating in Canada’s capital. Be it food-related or just food-for-thought, I hope you find something tasty here.



No worries. This blog is public facing. I wouldn't have posted the recipes if I didn't want to share them. Though, I'm not ready to open the blog to public comment yet. That will come soon.

In the meantime, happy cooking!!!


A lot of my friends have been telling me how yummy the biscotti was, and I've been passing your recipe around to a couple of them upon their request. I just realize that I didn't ask you. I hope that this is ok with you. If not, let me know, and i'll tell them to keep the recipe under wraps!


I'd say that an orange's worth of zest comes out to approximately 1 tbsp and a half, almost 2 tbsp's.

Regarding the height of the cakes, I recommend that you make your logs slightly higher than the standard width of biscotti that you'd purchase. For me, I like purchasing 1 inch wide biscotti.


I made these tonight. With some substitutions. I didn't have butter on hand, so I used vegetable oil and subsequently increased the flour content to 2 and 3/4 cup of flour (mixed all-purpose and whole wheat flour) and 1 tbsp of baking powder because of the additional flour added. I found that because of the extra flour, my logs were most likely higher, and thus, needed to bake them longer. Because after the recommended 20 minutes and cooling, I cut into them and the inside was still uncooked. I didn't have any wire racks to cool the biscotti on, so, following the webmaster's advice, I lined up chopsticks on my counter and lay biscotti on top of them. Surprisingly they worked quite well. A couple of areas that would benefit from clarification: 1) how much zest from that one orange (there are many different sizes of oranges...how much zest does one aim for?) 2) Height of biscotti?

Other than that, quite yummy, excellent flavour, I toasted the almonds after drizzling them with honey. Note: need to watch these almonds because the roasting honey burns quickly.

Thanks for the recipe.

Note to potential others reading my post: My substitutions were based on necessity due to lack of ingredients, I would recommend that you follow the original recipe because his looks better than mine...then again, I could attribute it to my first time making these delicacies :P

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