These Eggless Orange Almond Biscotti are crisp on the edges, perfectly crunchy, and soften beautifully when dipped into coffee or tea. Made with fresh orange zest, juice, and toasted almonds, these biscotti are bursting with bright citrus flavor and nutty richness.
This Eggless Biscotti recipe is simple, reliable, and made with pantry staples. The cookies are baked twice to achieve their signature crunch, while remaining light, flaky, and buttery. Whether you enjoy them with your morning coffee or as an evening teatime treat, these biscotti are truly irresistible.
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About Orange Almond Biscotti
These Orange Almond Biscotti are a delightful twist on classic Italian biscotti, known for their signature twice-baked texture. The word "biscotti" literally means twice-baked, which gives these cookies their crisp texture and long shelf life.
What makes this recipe special is the combination of fresh orange zest and juice with toasted almonds. The citrus adds a refreshing brightness, while the almonds bring a warm, nutty crunch.
Although biscotti require two baking steps, the process is straightforward and beginner-friendly. Most of the time is hands-off, making it an easy recipe to follow even if you are ne to baking.
Why You Will Love This Recipe
- These Orange Almond Biscotti are buttery, crispy, and perfectly crunchy.
- Packed with toasted almonds for a rich, nutty flavor.
- Fresh orange zest and juice add a bright citrusy taste.
- Easy eggless biscotti recipe with simple pantry ingredients.
- No fancy egg replacers needed, a simple cornstarch mixture works perfectly.
- Perfect for dipping in coffee, tea, or hot chocolate.
- Their long shelf life makes them great for gifting or storage.
Ingredients and Notes
- All-Purpose Flour: Measure the flour accurately for consistent results. I highly recommend using a kitchen scale for the best results.
- Baking Powder: Acts as the leavening agent. Do not substitute with baking soda.
- Butter: Use unsalted butter, softened to room temperature. Proper creaming gives a light texture.
- Sugar: Adds sweetness and structure. Increase slightly if you prefer sweeter biscotti.
- Cornstarch + Water: This mixture works as an egg replacer, providing binding and moisture without using eggs.
- Salt: Balances sweetness and enhances overall flavor.
- Orange Juice and Zest: Use freshly squeezed juice and fresh zest for the best flavor.
- Vanilla Extract: Adds warmth and depth to the biscotti.
- Almonds: Use whole almonds, lightly toasted and coarsely chopped, for the best texture and flavor.
How To Make Orange Almond Biscotti
Preparations
- Preheat the oven to 325°F (165°C).
- Line a baking sheet with a silicone mat or parchment paper, then set aside.
- Lightly toast almonds and chop coarsely. Set aside.
- Mix 2 tablespoons of cornstarch with 4 tablespoons of water in a small bowl and set aside.
Making the Dough
- Sift together the flour, baking powder, and salt in a medium bowl.
- Whisk everything together well, then set it aside.
- In a bowl of a stand mixer fitted with a paddle attachment, or an electric mixer, cream the butter and sugar on medium to high speed until light, fluffy, and creamy.
- Scrape down the sides and bottom of the bowl.
- Add the cornstarch and water mixture, vanilla, and orange zest, and beat until everything is well combined.
- Scrape down the sides of the bowl again.
- Add the dry ingredients and orange juice, and mix on low speed to combine.
- Next, add the chopped almonds and mix until thoroughly distributed.
- However, make sure not to overmix.
Baking the Orange Almond Biscotti
- Place the dough onto a clean, lightly floured surface or baking mat.
- Divide the dough into two equal parts.
- Place the dough balls onto a prepared baking sheet.
- Shape each dough into a log, about 9 inches long and 2 inches wide.
- Keep both logs on a baking sheet, with at least 3 inches between them.
- If using a small baking sheet, bake one log at a time.
- Bake in preheated oven for 25 to 30 minutes or until the top is firm to the touch and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool on the baking sheet.
- However, do not let the logs cool completely.
- Carefully transfer the logs to a cutting board when they are still warm.
- Use the serrated knife to cut the logs into even diagonal slices.
- There will be 26-28 slices in total.
Note: It is essential to cut the Orange Almond Biscotti logs while they are still warm. If they are left to cool completely, it will be difficult to slice the biscotti. Also, make sure to use a sharp knife.
- Transfer the biscotti back onto a baking sheet, lay them flat, and leave just a small space between them.
- Return the biscotti to the oven and bake them again at 325° F for 15-25 minutes or until they begin to brown around the edges.
- Because every oven is different, you may need to bake the biscotti a little longer than 15-20 minutes.
- Remove from the oven and allow the biscotti to cool on the baking tray.
- The biscotti can be kept in an airtight container for at least two weeks.
Serving Suggestions
Serve these Eggless Orange Almond Biscotti with coffee or tea.
Dip in hot chocolate for a cozy treat.
Great for festive gifting or cookie boxes.
Perfect as a light dessert or snack.
Storing Suggestions
Store the Orange Almond Biscotti in an airtight container at room temperature for up to 2 weeks.
Store in the freezer for up to 2 months.
Keep away from moisture to maintain crisp texture.
Variations
Nuts: Replace almonds with pecans, hazelnuts, or pistachios.
Chocolate: Add chocolate chips or white chocolate for a sweeter version.
Dried Fruits: Add cranberries or raisins.
Vegan Biscotti: For a dairy-free version, use plant-based butter.
Baking Tips For Orange Almond Biscotti without Eggs
Measuring: Measure the ingredients correctly, preferably using a kitchen scale.
Toast Almonds: Lightly toasting enhances flavor significantly; do not skip this step.
Do Not Overmix: Overmixing results in tough, crumbly biscotti.
Slice While Warm: Cut biscotti logs when slightly warm to prevent cracking.
Use a Serrated Knife: This helps cut clean slices without breaking the biscotti.
Bake Twice Properly: The second bake determines crispness. Adjust the timing based on your preferred texture.
FAQ For Orange Almond Biscotti
Biscotti are baked twice to achieve their signature crisp texture. The first bake sets the dough into logs, and the second bake dries the slices, making them crunchy and perfect for dipping.
Yes, you can skip or replace them with other nuts or chocolate chips.
It acts as a binder and adds moisture, replacing eggs effectively without needing store-bought substitutes.
This usually happens if the logs are overbaked during the first bake or cooled completely before slicing. Always slice the biscotti while they are still slightly warm using a serrated knife.
Biscotti can become too hard if overbaked during the second bake. Reduce the baking time slightly and remove them once they are crisp but not overly dark.
More Eggless Cookies
Eggless Orange Almond Biscotti / Eggless Biscotti
Ingredients
- 1 cup (150g) almonds (lightly toasted and chopped)
- 2½ cups (300g) all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon cornstarch
- 4 tablespoon water
- ½ cup (114g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon pure vanilla
- 2 teaspoon orange zest
- ¼ cup (60ml) orange juice
Instructions
- Preheat the oven to 325° F. Line the baking sheet with a silicone mat or parchment paper. Set aside.
- Lightly toast almonds and chop coarsely. Set aside.
- Sift together the flour, baking powder, and salt in a medium bowl. Whisk everything together well and set it aside.
- Mix 2 tablespoon cornstarch with 4 tablespoon of water in a small bowl, and set aside.
- In a bowl of a stand mixer fitted with a paddle attachment or an electric mixer, cream the butter and sugar on medium to high speed until light, fluffy, and creamy. Scrape down the sides and bottom of the bowl.
- Add the cornstarch and water mixture, vanilla, and orange zest, and beat until everything is well combined. Scrape down the sides of the bowl again.
- Add the dry ingredients and orange juice, and mix on low speed to combine. Next, add the chopped almonds and mix until thoroughly distributed. However, make sure not to overmix.
- Place the dough onto a clean, lightly floured surface or baking mat. Divide the dough into two equal parts.
- Place the dough balls into a prepared baking sheet. Shape each dough into a log, about 9 inches long and 2 inches wide.
- Keep both logs on a baking sheet with at least 3 inches of space between them. If using a small baking sheet, bake one log at a time.
- Bake in preheated oven for 25 to 30 minutes or until the top is firm to the touch and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool on the baking sheet. However, do not let the logs cool completely.
- Carefully transfer the logs to a cutting board when they are still warm. Use the serrated knife to cut the logs into even diagonal slices. There will be 26-28 slices in total.
- Transfer the biscotti back onto a baking sheet, lay them flat, and leave just a small space between them.
- Return the biscotti to the oven and bake them again at 325° F for 15-25 minutes or until they begin to brown around the edges.
- Because every oven is different, you may need to bake the biscotti a little longer than 15-20 minutes. Then remove the biscotti from the oven and allow them to cool on the baking tray.
- The biscotti can be kept in an airtight container for at least two weeks.
Notes
- Measuring: Measure the ingredients correctly, preferably using a kitchen scale.
- Toast Almonds: Lightly toasting enhances flavor significantly; do not skip this step.
- Do Not Overmix: Overmixing results in tough, crumbly biscotti.
- Slice While Warm: Cut biscotti logs when slightly warm to prevent cracking.
- Use a Serrated Knife: This helps cut clean slices without breaking the biscotti.
- Bake Twice Properly: The second bake determines crispness. Adjust the timing based on your preferred texture.
Nutrition (Approximate Values)
Anu says
Hii.. Can I use powdered sugar? As my granulated sugar is too big in size. Kindly reply. TIA
Jigna says
Hi, yes, you can use powdered sugar. But you will need to adjust the amount of powdered sugar. However, an easy option is to throw your granulated sugar to a blender jar and grind into a coarse powder.
Anonymous says
ok. Thanks a lot 🙂
Kamna Choudhry says
I used flour as per orange almond biscotti while making tropical biscotti..how is it going to alter the texture or taste? And i think i overbaked the first time…as it has become crumbly..please advise.
Jigna says
Hi Kamna, both biscotti recipes are almost similar except for the amount of flour. Orange almond biscotti has more flour because it requires orange juice. While there is no liquid is used for tropical biscotti. So, if you use more flour than mentioned in the recipe, you may get dry and crumbly biscotti.
And yes, overbaking the log can also result in lots of crumbs while cutting it into the biscotti.
Oopa says
Hi,
Made this twice. Tasted very good.
It was crumbling while cutting.
The first time, when it crumbled, I assumed I must have cut It tad early.
Secone time i waited for some more time, but it still was crumbling.
My size was 10 x3 … as I found 9 x 2 too small & thick.
Did that make a difference? I bake it for exactly 25 minutes as it was thinner.
Any suggestion please how to get neat cut.
Jigna says
Hi, when you bake the log, do not overbake. It should be firm upon touch but still soft inside. The baking time may vary, so keep an eye on the oven after 15 minutes. After removing it from the oven, do not let it cool completely. Slice it when the log is still warm and soft, and use a sharp knife.
However, please note that because of almonds, it is hard to cut this biscotti perfectly without crumbs. So, expect the light crumbs while slicing the log.
Vinutha Rao says
Hi. Chill well the semi baked dough n then cut it with a serrated knife. You’ll get neat slices without any crumble. I’ve tried this recipe n it came out well. Thank you Jigna for the recipe💕💕
Jigna says
Hi Vinutha, it’s nice to hear that you enjoyed the recipe. Thank you so much for sharing the helpful tips!