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.

Source: Diabetic Living Magazine


Recipe Summary

2 hrs
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.

  • 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.

  • Preheat oven to 350 degrees F. Cut each roll into 1/2-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 Facts

1 biscotti
82 calories; protein 1.6g; carbohydrates 11.6g; dietary fiber 0.4g; sugars 3.7g; fat 3.3g; saturated fat 1.4g; cholesterol 17mg; vitamin a iu 87.8IU; vitamin c 0.2mg; folate 30.9mcg; calcium 8.6mg; iron 0.6mg; magnesium 5.7mg; potassium 23.3mg; sodium 56.1mg.

1/2 fat, 1/2 other carb, 1/2 starch