Recipe courtesy of Jeffrey Saad
Orange Clove Spiced Biscotti
1 hr 30 min
15 min
30 min
45 min
3 dozen
1 hr 30 min
15 min
30 min
45 min
3 dozen


  • 1 tablespoon butter
  • 6 ounces almonds, slivered, skinless
  • 2 tablespoons granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • Zest of 2 oranges
  • 3 large eggs
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • Preheat oven to 350 degrees F. 


In a 10-inch nonstick skillet over medium heat melt the butter. Once melted add the almonds and then sprinkle the sugar over evenly. Using a rubber spatula stir the almonds frequently until golden and the sugar starts to caramelize. Pour onto a plate or silpat-lined sheet pan to cool.

Put the flour, sugar, salt, baking powder, and ground cloves into the bowl of an electric mixer. Zest oranges into mixture. 

In a separate bowl, add the eggs, egg yolks, and vanilla. 

With the mixer, mix the dry ingredients with the paddle attachment. Pour in egg mixture and mix on low just to combine. Turn off the mixer and add the almonds. Turn on low and mix just to combine. 

Dust the counter top with flour. Using a spatula take the dough out of the mixer and 

place on the floured surface. Separate into 3 even piles. Roll each pile into the shape of a log. Do not overwork the dough. The key to these yummy cookies is to make sure the dough is moist enough that it wants to stick to the counter and your hands but not so moist that you cannot work with it. Adjust with more flour, if needed. 

Place 3 logs evenly on a baking sheet lined with parchment paper or silpat. Bake until the logs form the shape of a half moon and become golden, about 25 minutes. Remove from the oven and slide onto a cooling rack to cool. 

Turn the oven down to 300 degrees F. 

Once cool, using a bread knife slice each log as if you were slicing 1/3-inch slices of bread. You will have half moon (biscotti-shaped) cookies. Lay the cookies on a parchment-lined or silpat-lined sheet pan and place in the oven. After 12 minutes rotate the pans in the oven. Bake 10 more minutes or until the center of the cookie gives ever so slightly to your fingernail. If too soft, they will be chewy. If too hard, they will be overly crunchy and dry. Keep in mind that they will continue to harden as they cool. Remove from oven and transfer the cookies to a cooling rack. Once cooled, store the biscotti in a jar.

Cook's Note

They are great dipped into coffee, cappuccino, dessert wine or alone! Flavor secrets: The dough should be sticky enough that it sticks to your hands but not so sticky that you can't get it off in a large lump. For the first bake, leave enough space between each log on the pan so there is room for expansion. For the first bake the logs should turn into the shape of half moons with a golden top but still slightly soft in the center.


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