Orange-Almond Biscotti

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Orange-Almond Biscotti to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Orange-Almond Biscotti, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• -------- ------------ --------------------------------
• 1 cup sugar
• 1/2 cup butter or margarine -- softened
• 1 tablespoon grated orange peel
• 2 eggs
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup slivered almonds -- toasted (see Notes) and
• chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oven to 350º

Step 2: Technique & Execution

Beat sugar, butter, orange peel and eggs in large bowl with electric mixer on medium speed, or mix with spoon

Step 3: Technique & Execution

Stir in flour, baking powder and salt

Step 4: Technique & Execution

Divide dough in half

Step 5: Technique & Execution

Shape each half into rectangle, 10 × 3 inches, on ungreased cookie sheet

Step 6: Technique & Execution

Bake about 20 minutes or until toothpick inserted in center comes out clean