Say hello to your new favorite coffee companion: Orange Almond Biscotti with Citrus Glaze! These twice-baked Italian cookies are loaded with crunchy almonds, a pop of orange zest, and a sweet-tangy citrus glaze that makes every bite pure bliss. Perfect for dunking in tea, gifting to friends, or savoring solo, this recipe is easy, forgiving, and endlessly delicious. When I made these, I forgot to slice them on that classic diagonal (oops—less pretty, but just as tasty!). Whether you’re a biscotti newbie or a seasoned baker, you’ll love how simple these are to whip up. Let’s get baking!

Why You’ll Love Orange Almond Biscotti with Citrus Glaze

Vibrant Flavor: Orange zest in the dough and a tangy citrus glaze make every bite burst with freshness.
Perfect Texture: The double bake ensures a crisp, dunkable biscotti that’s sturdy but not rock-hard.
Long-Lasting: These keep for weeks, ideal for holiday baking or stocking your cookie jar.
Flexible Timing: Cool the logs for 10–15 minutes or overnight, depending on your schedule.

I recently baked a batch and accidentally cut my biscotti straight instead of diagonally—definitely not as photogenic, but the flavor was still spot-on! With this recipe, you can choose to slice and bake right after a quick cool or prep the logs a day ahead. Either way, you’re in for a treat. Here’s everything you need to know to make these at home.

What Are Biscotti?

Biscotti, or “twice-baked” cookies from Italy, are known for their crunchy texture and long shelf life. The dough is shaped into logs, baked, sliced, and baked again to dry them out. This Orange Almond Biscotti with Citrus Glaze recipe adds rough-chopped almonds for nutty crunch and a citrus glaze for a sweet-tart finish, making them irresistible.

Notes on Key Ingredients

Almonds: Whole almonds add the best texture, but slivered or chopped almonds work if you match the 90-gram weight.
Orange Zest: Zest only the outer orange skin to avoid the bitter pith. One large orange typically yields 1 tablespoon.
Eggs: Room-temperature eggs blend better. Set them out 30 minutes before starting.
Orange Juice: Freshly squeezed is best for the glaze, but bottled works in a pinch.

ingredients for Orange Almond Biscotti with Citrus Glaze

Tips for Perfect Biscotti

Don’t Skip the Diagonal Cut: Unlike me, aim for a 45-degree angle when slicing. It gives that elegant, professional look and increases the surface area for glazing.
Cooling Between Bakes: The 10–15 minute cool after the first bake is enough; no need to wait overnight like I considered. Overnight cooling is fine if you’re short on time, but wrap the logs tightly to avoid moisture.
Glaze Consistency: For a drizzle, keep the glaze thin (3 Tbsp juice). For dipping, make it thicker (2 Tbsp juice). Test on one biscotti first!
Make It Your Own: Try lemon juice in the glaze for a mixed citrus vibe, or add 1/4 cup dried cranberries to the dough for a festive twist.

Storing and Freezing Orange Almond Biscotti with Citrus Glaze

Room Temperature: Store in an airtight container for up to 2 weeks. The glaze may soften slightly, but the flavor stays fantastic.
Freezer: Freeze unglazed biscotti in a freezer-safe bag for up to 3 months. Thaw and glaze when ready to serve.
Gifting Tip: Package in a tin with parchment paper for a gorgeous homemade gift!

My Biscotti Adventure

When I made these, I was all about speed and cooled the logs for just 10–15 minutes before slicing—worked like a charm! My only slip-up? Forgetting the diagonal cut. My straight slices weren’t as Instagram-worthy, but they dunked in coffee just fine. This recipe is so forgiving, so don’t sweat the small stuff. Whether you cool for a few minutes or overnight, you’ll get crunchy, zesty biscotti every time.

Ready to Bake?

This Orange Almond Biscotti with Citrus Glaze recipe is your ticket to crunchy, citrusy bliss. Whether you’re a biscotti pro or a first-timer, you’ll love how easy and rewarding these are. Try them out, and let me know how it goes in the comments! Did you nail the diagonal cut, or go rogue like me?

Happy Baking!

Prep Time:20

Cook Time:50

Cooling Time:45

Total Time:1 55

Servings: biscotti

Ingredients

For the Biscotti:

2 cups all-purpose flour 250g
1 tsp baking powder
¼ tsp salt
¾ cup granulated sugar 150g
2 large eggs
¼ cup salted butter, melted & cooled 57g
1 tsp vanilla extract
½ tsp almond extract
¾ cup whole almonds, roughly chopped 90g
1 tbsp orange zest from 1 large orange

For the Citrus Glaze:

1 cup powdered sugar 120g
2-3 tbsp fresh orange juice
1 tsp orange zest optional

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone liner
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
In a large bowl, whisk sugar, eggs, and orange zest until smooth, about 1–2 minutes. Stir in melted butter, vanilla extract, and almond extract.
Gradually add dry ingredients to wet, stirring until combined. Fold in almonds. Dough will be sticky.
Divide dough in half. Shape each half into a 10-inch long, 2-inch wide log on the baking sheet. Flatten tops slightly.
Bake for 25–30 minutes until lightly golden and firm. Cool on baking sheet for 10–15 minutes (or cool completely, wrap, and rest overnight).
Reduce oven to 325°F (160°C). Using a serrated knife, cut logs diagonally into 1/2-inch thick slices.
Place slices cut-side down on baking sheet. Bake 10–12 minutes, flip, and bake another 10–12 minutes until crisp. Cool on a wire rack.
For glaze, whisk powdered sugar, orange juice, and optional zest until smooth. Drizzle or dip biscotti; let set on rack for 20–30 minutes.

Notes

Cooling Flexibility: Cool logs for 10–15 minutes for quick slicing or overnight (wrapped tightly) to prep ahead. Both work great!
Diagonal Cut: Slice on a 45-degree angle for a classic look. Straight cuts work but are less elegant.
Glaze Tip: Use 2 Tbsp juice for a thick glaze, 3 Tbsp for a drizzle. Test on one biscotti first.
Storage: Store in an airtight container for up to 2 weeks or freeze unglazed biscotti for 3 months.
Variation: Swap orange juice for lemon juice in the glaze for a mixed citrus flavor.

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