Orange-Almond Slices

Orange-Almond Slices

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From: Diabetic Living Magazine

These twice-baked almond- and orange-flavored cookies are wonderful on cookie trays or served with fresh fruit or ice cream. Dip one edge of the crunchy slices into melted chocolate to dress them up for a special celebration.

Ingredients 40 servings

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Original recipe yields 40 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 5½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup slivered almonds, toasted and chopped (see Tips)
  • 1 tablespoon finely shredded orange peel


  • Prep

  • Ready In

  1. Preheat oven to 350°F. In large bowl, combine sugar, butter and eggs. Beat with electric mixer on low to medium speed until combined. Beat in 2 cups of the flour, the baking powder, and salt. Stir in remaining flour, the almonds, and orange peel.
  2. Divide dough in half. Shape each half into 10-inch roll. Place on ungreased cookie sheet; flatten slightly until about 3 inches wide. Bake about 20 minutes or until toothpick inserted near center comes out clean. Cool on cookie sheet for 30 minutes.
  3. Preheat oven to 350°F. Cut each roll into ½-inch slices. Place, cut sides down, on ungreased cookie sheet. Bake for 8 minutes. Turn slices over and bake for 7 to 9 minutes more or until golden and crisp. Transfer to wire rack; cool.
  • Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
  • To make ahead: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.

Nutrition information

  • Serving size: 1 biscotti
  • Per serving: 82 calories; 3 g fat(1 g sat); 0 g fiber; 12 g carbohydrates; 2 g protein; 31 mcg folate; 17 mg cholesterol; 4 g sugars; 88 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 1 mg iron; 56 mg sodium; 23 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ other carb, ½ starch

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