Cinnamon-Citrus Biscotti
Easy cinnamon-orange biscotti recipe with tips on slicing, add-ins, storage, and oven tweaks for crisp results.
The spices in this recipe can be changed to meet your own tastes. Sometimes and crystallized ginger and with toasted almonds are used.
- Mix and shape dough into two logs, bake 35 minutes, then slice and twice-bake 12 minutes per side for crunchy biscotti.
- Slice while the logs are still slightly warm or chill briefly to avoid crumbly slices; use a serrated knife and a steady sawing motion.
- Additions like chopped toasted almonds or crystallized ginger work well. Store airtight for up to 2 weeks or freeze for longer.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Can I add nuts or crystallized ginger?
Yes. Fold in up to 1 cup of chopped toasted almonds, chopped crystallized ginger, or a mix when you add the dry ingredients. Toast nuts first for best flavor and drain excess moisture from any ginger.
Why did my biscotti crumble when slicing and how do I avoid it?
If logs are too cool or fully brittle they can crumble. Slice when logs are slightly warm but not hot, about 5 to 10 minutes after the first bake. Use a sharp serrated knife and a gentle sawing motion. You can also chill the logs 15 to 20 minutes to firm them for cleaner cuts.
How do I make the biscotti crunchier or a little softer?
For crunchier biscotti, extend the second bake by 3 to 6 minutes per side or reduce the oven to 300 F and bake a few extra minutes to dry them out. For softer biscotti, shorten the second bake by a few minutes and store them in a lightly sealed container so they retain some moisture.
Can I replace the butter or eggs to make this vegan or lower fat?
Substituting changes texture. You can try 6 tablespoons of neutral oil instead of 1/2 cup butter, but the flavor and crumb will differ. For egg-free, use commercial egg replacer or 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water), but results may be denser. Biscotti rely on eggs for structure, so expect changes.
How should I store biscotti and how long do they keep?
Cool completely, then store in an airtight container at room temperature for up to 2 weeks. To extend life, freeze in an airtight bag or container for up to 3 months. Re-crisp frozen or softened biscotti in a 300 F oven for 5 to 8 minutes.
Can I freeze the dough or baked biscotti?
Yes. Wrap baked biscotti well and freeze up to 3 months. You can also freeze the shaped logs before the first bake: wrap tightly and freeze up to 1 month. Thaw in the fridge or at room temp, then bake as directed, adding a few minutes if still cold.
Do I need to change temperature or time for a convection oven?
Yes. Lower the listed temperature by about 25 F for convection and watch the bake time closely. The first bake may finish sooner and the second bake will brown faster, so check 3 to 5 minutes earlier than the recipe times.
Can I add nuts or crystallized ginger?
Yes. Fold in up to 1 cup of chopped toasted almonds, chopped crystallized ginger, or a mix when you add the dry ingredients. Toast nuts first for best flavor and drain excess moisture from any ginger.
Why did my biscotti crumble when slicing and how do I avoid it?
If logs are too cool or fully brittle they can crumble. Slice when logs are slightly warm but not hot, about 5 to 10 minutes after the first bake. Use a sharp serrated knife and a gentle sawing motion. You can also chill the logs 15 to 20 minutes to firm them for cleaner cuts.
How do I make the biscotti crunchier or a little softer?
For crunchier biscotti, extend the second bake by 3 to 6 minutes per side or reduce the oven to 300 F and bake a few extra minutes to dry them out. For softer biscotti, shorten the second bake by a few minutes and store them in a lightly sealed container so they retain some moisture.
Can I replace the butter or eggs to make this vegan or lower fat?
Substituting changes texture. You can try 6 tablespoons of neutral oil instead of 1/2 cup butter, but the flavor and crumb will differ. For egg-free, use commercial egg replacer or 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water), but results may be denser. Biscotti rely on eggs for structure, so expect changes.
How should I store biscotti and how long do they keep?
Cool completely, then store in an airtight container at room temperature for up to 2 weeks. To extend life, freeze in an airtight bag or container for up to 3 months. Re-crisp frozen or softened biscotti in a 300 F oven for 5 to 8 minutes.
Can I freeze the dough or baked biscotti?
Yes. Wrap baked biscotti well and freeze up to 3 months. You can also freeze the shaped logs before the first bake: wrap tightly and freeze up to 1 month. Thaw in the fridge or at room temp, then bake as directed, adding a few minutes if still cold.
Do I need to change temperature or time for a convection oven?
Yes. Lower the listed temperature by about 25 F for convection and watch the bake time closely. The first bake may finish sooner and the second bake will brown faster, so check 3 to 5 minutes earlier than the recipe times.
Place sliced cookie on cooling rack placed on cookie sheet for the last 12 min. This will allow cookie to crisp up on both sides at once.
We enjoyed the biscotti. They are not as hard as commercially made ones, but have a nice crunch. I added 1-2 TB chopped crystallized ginger to the recipe and topped each log with sliced, raw almonds before baking. Would like to experiment with next recipe and add whole shelled cardamom seeds for a fun twist. Love the Spice House!