Sunday, February 1, 2015

ABC - Orange, Date & Almond Biscotti

I love biscotti and lucky for us, so does Christina Marsigliese. Her blog, Scientifically Sweet, contains many biscotti recipes. The one that caught my eye immediately was the Orange, Date & Almond Biscotti, probably because my favorite biscotti is one that a close friend shared with me, many years ago. It's a Cranberry, Almond and Anise Seed biscotti.

Delicious cup-a-tea with a biscotti. Notice the scalloped top. I explain later how I did that :o)

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.

This recipe came together very easily. For convenience, I used my KitchenAid to make the dough.

The dry ingredients plus my addition of golden flax seeds to make them health-IER :o)

Fairly sticky dough. Dry dough could cause crumbling later after baking.

With oiled hands and work surface, I rolled it into a ball and cut it in half.

Formed 3" wide logs, about 10" long instead of 12" because I like my biscotti to have some height.

Brush with egg wash. Then, for a scalloped top, run a fork over the top of the log.

After an 18 min bake in the oven, I took them and let them cool for 20 min or so.

Slicing was a breeze as long as you use a sharp knife. No crumbling.

Ready for the second bake.

Ta-da! Bon Appetit! :o)

Final thoughts/tips:

  • Hubby liked the flavor of this biscotti a lot. He said that he preferred my "regular" biscotti over this one because of the texture. He thought this one was a bit more crunchy. Still he gave this one an 8 out of 10 rating.
  • I liked the biscotti too. Skipping the almond extract made the orange flavor come through really well which I liked. Leaving the almonds whole was great from a texture perspective as well as labor perspective! My pre-chopped dates (they come in a paper canister) were a bit hard so I put them in some boiling water for 5 min and then squeeze them in a paper towel. To be on the safe side, I used only half the amount and compensated with cranberries, just in case. From a texture perspective they were just a tinge harder than my normal biscotti. 
  • Cutting the biscotti was no issue at all. They didn't crumble. I like my biscotti to be about 1/2" (1cm) wide and so I ended up with 30-33 pieces, including the 4 end caps.
  • My changes:
    • Used half butter (28 gr), half oil (28 gr).
    • Skipped the almond extract.
    • Added 1 tbsp golden flax seeds.
    • Used half dates (42 gr) and half  cranberries (42 gr).
    • Two large eggs weigh 100 gr. Since I was using XL eggs, I weighed the eggs and used the leftover for the egg wash without needing to break another egg :)
    • Biscotti decoration/scalloped top: once you brush the top of the logs with egg wash, take a fork and run it over the top as straight as you can.
  • The recipe can be found HERE.
  • Don't forget to check out the Biscotti post of other ABC bakers.


  1. Looks Good! Do you have to grind the golden flax seeds. I bought a packet of flax seeds because of you..hahahahaha.. the last cookie you made with golen flax seeds...but I noticed I had to grind I haven't made the cookies yet.

    1. Faithy I used the flax seeds whole. I hope you try these!

  2. You always have such nice presentation, Hanaa. Very pretty!

  3. Thank you so much for sharing how to get the lovely scalloped edges. These look wonderful!

  4. Adding flex seeds is such a great idea! This is a good recipe to work with. Thanks for selecting it.

  5. Your biscotti look really nice. I would leave the almonds whole, too, as I do it in my breads. I'm not sure whether I will join the ABC bake since my husband hates biscotti and they kids are all gone after Christmas. Maybe a little batch when he is gone :)

  6. Great biscotti. Loved the scalloped top. Hmmm why did I not think of flaxseeds? 😄

  7. Oooh - I shall have to remember that trick with making the tops scalloped. Beautiful!

  8. ...even beautiful tea cups in this post. Lovely! Also, great idea with the flax - must do that.

  9. Great job, love your pictures.Just bought flaxseed, interesting addition.


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