Orange Cardamom Biscotti

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My favorite snack on a cold winter day is a mug of hot tea and delicious biscotti. One bite and I am immediately happy, cozy, and totally cool with the gross weather raging outside. Today, let’s make a batch of orange cardamom biscotti inspired by the gorgeous Swedish bread saffranskrans.

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Saffranskrans Inspiration

Years ago, my brothers and I were all together (this happens once every few years!) and we had a bake-a-palooza. One of our bakes was this stunning wreath bread called saffranskrans. I have no idea why I haven’t made it since, but the cardamom, candied orange peel, and golden raisins were a delicious combination.

I haven’t been able to get that bread out of my head, but it’s a complex recipe. So I decided it was time to turn it into orange cardamom biscotti. We’ve got the cardamom, candied orange peel, and golden raisins, but I skipped the saffron because I don’t have any and I totally forgot to get some.

Candied Orange Peel

Before we dive into the recipe details, let’s talk about the candied orange peel. I always make mine from scratch because it is crazy easy and super delicious. Ben gobbles it up like candy (I mean it is, but…). 

I used about 1 orange worth of candied orange peel and I chopped the peel into small bits before cooking them. You could probably just use store bought, but I’ve always just done the from scratch option.

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Making the Orange Cardamom Biscotti

Biscotti is totes easy to make at home, but this recipe does take several hours start to finish. In fact, I frequently bake the biscotti one day, and dip them in chocolate the next. Makes my life easy peasy.

Although biscotti is super simple to make, I don’t think it’s a pretty common recipe for home bakers, so I get that it can seem like a bit much. If you want step by step photos, check out my Coconut Cardamom Biscotti recipe. Or you can just watch my step by step video tutorial!

Biscotti FAQs

1. How do I stop my biscotti from sinking?

The first bake is the most important step in the entire recipe. It needs to bake all the way through so that when you gently tap the middle of the biscotti log, it does not sink or dimple. Otherwise, as the log cools, the uncooked dough will sink. In the second bake, this bit will become hard and tough.

2. Won’t that long bake time burn my cookies?

Nope! At the end of the first bake, the biscotti will be just barely golden brown. For the second bake, we’re insulating the bottom by adding a second pan. Using silicone mats also helps. This will ensure perfectly golden brown, completely baked biscotti.

Related Reading: Hazelnut Mocha Biscotti

3. How long will biscotti last?

Biscotti are awesome because they will last up to two weeks at room temperature in an airtight container. I like to place wax paper between the layers of biscotti to prevent them from sticking. But if you’re worried about eating them while they’re fresh, just invite me over for tea and I’ll go to town on them.

4. Are biscotti supposed to be hard?

Basically yes. They should be hard, crisp, and very dry. To eat biscotti the right way, you’ll need to dip your twice baked cookie into a hot beverage like coffee, tea with milk, or even hot chocolate. The hot liquid softens the cookie and makes it melt in your mouth. 

5. What does biscotti mean?

The common answer is “twice baked”, but that’s not entirely true. Biscotti actually means “cookies” in Italian. I’m a bit of a language nerd, so I think that the term “biscotti” refers to hard, crispy cookies, similar to “biscuit” in UK English meaning a crisp cookie. Naturally, a twice baked cookie will give you this crisp texture.

More Biscotti, Please!

I’m madly in love with biscotti and you can look forward to more biscotti recipes. Any flavors or questions you’d like me to cover? Leave a comment below and I’ll tackle it in a future post.

But if you need more biscotti in your life right this very minute, I get you. I see you. Check out my all time fave Coconut Cardamom Biscotti or the scrumptious Hazelnut Mocha Biscotti. Both will rock your world. And if you want even more, there’s a recipe for Fig, Almond, and Orange Biscotti in my Desserts for Days cookbook!

Enjoy!

I hope you get to make this recipe asap. It’s a perfect bake for a lazy weekend or if you get snowed in, like I am as I write this! Sweet, bright orange with cozy cardamom, and plump golden raisins will make your afternoon tea a real treat.

Want more Bakes & Blunders in your life? Like/ follow me on Facebook! You can help me figure out what to bake, ask baking questions, and get sneak peeks of future recipes.

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Orange Cardamom Biscotti

Inspired by saffranskrans, these twice baked cookies are stuffed with candied orange peel, golden raisins, and a dash of cardamom.

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Course Dessert

Cuisine American, Italian

Keyword almond, Brunch, Chocolate, Cookies, orange

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Rest Time 3 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 14 biscotti

Calories 231kcal

Author Colleen

Ingredients

• 50 g almond flour
• 190 g cake flour
• 1 tsp baking powder
• ¼ tsp salt
• 1/2 tsp cardamom
• Zest of 1 orange
• 80 g unsalted butter melted
• 2 eggs room temperature
• 160 g sugar
• 75 g candied orange peel chopped
• 75 g golden raisins
• 113 g semi-sweet chocolate

Instructions

• Sift the almond flour, cake flour, baking powder, salt, and cardamom into a bowl and whisk to combine. Remove roughly 1 tablespoon of the dry ingredients and set aside.
• Mix the orange zest and melted butter in a small bowl, set aside. In a large bowl, beat eggs and sugar with a hand mixer on a medium speed until it has at least doubled in size, about 3 minutes. Add the melted butter and stir to combine.
• Add the dry ingredients and gently fold until just about combined. Toss the candied orange peel and golden raisins with the reserved dry mixture. Add them to the bowl and fold gently to combine. Cover the bowl and chill until cold, about 1- 3 hours.
• About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
• Turn the biscotti dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
• Bake the log for 30 minutes, or until light golden brown. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack. Cool completely, at least an hour or two.
• When the log is cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
• Once the cookies are cool, chop your chocolate as finely as possible and place in a microwave safe bowl. Microwave on HALF power for 30 seconds, stir, then 20 seconds, stir, then 10 seconds, stir. The chocolate will still be quite chunky, but keep stirring and it should become smooth. If it doesn't, microwave on HALF power for 10 second intervals, stirring well between each.
• Pour the melted chocolate onto a warm plate large enough to fit a long biscotti cookie. You want the chocolate in a rough rectangle the size of a biscotti. Gently dip a cookie into the chocolate and wiggle around to get chocolate up the sides a bit. Let any extra drip off. Place the biscotti on a piece of wax paper to let the chocolate set.

Notes

• Make your own candied orange peel from scratch. You'll need about 1- 2 oranges.
• Dip biscotti into hot chocolate, hot coffee, or hot tea (with milk) for a real treat!

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