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Almond Citrus Biscotti

 Almond Citrus Biscotti
"Often, I'll package some of my home-baked biscotti with a mug and a special blend of coffee to give as a gift," says Claire Brogren of Winside, New York.
24 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 tablespoon grated lemon peel
  • 2 teaspoons grated orange peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 2 tablespoons coarsely ground almonds


  • In a bowl, cream butter and sugar. Add 3 eggs, one at a time, beating
  • well after each. Beat in lemon peel, orange peel and vanilla.
  • Combine the flour, baking powder and salt; gradually add to creamed
  • mixture. Divide dough into four portions; shape each into an 8-in. x
  • 2-in. rectangle on ungreased baking sheets.
  • In a small bowl, lightly beat remaining egg; brush evenly over dough.
  • Sprinkle with almonds.
  • Bake at 350° for 25-30 minutes or until lightly browned. Cool for
  • 5 minutes. Transfer to a cutting board; cut diagonally with a
  • serrated knife into 3/4-in. slices. Place cut side down on ungreased
  • baking sheets.
  • Bake for 12-14 minutes or until golden brown, turning once. Cool on

2 of 2

Almond Citrus Biscotti (continued)

Directions (continued)

  • wire racks. Store in an airtight container. Yield: about 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 169 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 89 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.