Some recipes become favourites because of the way they taste. Others stay with us because they quietly hold pieces of our lives. Biscotti, for me, is definitely the latter.

When I think back to my early days in the UAE, some of my fondest memories are of simple coffee dates with my husband. Later, those coffee outings naturally became family dates—more people around the table, more conversations, and inevitably more things to share.

There was one famous coffee chain we visited quite often, and every cup of coffee came with a little biscotti on the side. Strangely enough, after a while, I think I looked forward to the biscotti more than the coffee itself!

That little crunchy biscuit became such an important part of our coffee ritual that our love for biscotti simply grew from there.

From Coffee-Shop Treat to a Family Favourite

Making biscotti at home eventually felt like the most natural thing to do.

And once I started, there was really no going back.

Over the years, I have experimented with different flavours and additions, but the combination I return to again and again is almond and orange biscotti. There is something timeless about it—the nuttiness of almonds, the fresh fragrance of orange zest and that unmistakably crisp, crumbly texture.

It has become one of our favourite kinds of baked treats at home.

Perhaps it is because biscotti never feels excessively rich or sweet. It sits somewhere between a biscuit and a little cake, except with that wonderful crunch that makes you instinctively reach for your coffee.

And, of course, dipping it into coffee is half the pleasure.

I personally love mine crisp around the edges but still beautifully crumbly when you bite into it. The almonds scattered through each slice add another layer of crunch, while orange zest keeps the flavour bright and aromatic.

There is also something so satisfying about slicing the first baked loaf and seeing those almonds appear through every piece.

A food stylist’s little reward before the second bake!

Almond Orange Biscotti Recipe

Preparation time: 15-20 minutes
Baking time: 25-30 minutes
Makes: approximately 18–22 biscotti, depending on thickness

Ingredients

• All-purpose flour 250 g
• Sugar 90 g
• Whole almonds 120 g
• Large egg 1
• Neutral oil 80 ml 
• Baking powder 1 tsp
• Salt ¼ tsp
• Vanilla extract 1 tsp
• Zest of 1 orange
• 1 additional egg, beaten, for egg wash

Method

• Lightly toast the almonds in a dry pan or in the oven for a few minutes. Allow them to cool completely. You can leave them whole or roughly chop some of them if you prefer smaller pieces throughout the biscotti. In a large bowl, whisk together the egg and sugar until well combined. Add the oil, vanilla extract, and freshly grated orange zest. Mix again until smooth.
• In another bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a dough begins to form. Fold in the almonds, making sure they are distributed throughout the dough.
• Preheat the oven to 175°C. Line a baking tray with parchment paper. Transfer the dough onto the tray and shape it into a long, slightly flattened log, approximately 5–6 cm wide. Brush the top lightly with beaten egg.
• Bake for approximately 22–28 minutes, or until the loaf is lightly golden and firm to the touch. Remove from the oven and allow it to cool for about 10–15 minutes. Don’t leave it until completely cold, as it becomes more difficult to slice cleanly.
• Using a sharp serrated knife, gently cut the loaf diagonally into slices about 1–1.5 cm thick. Arrange the slices cut-side down on the baking tray.
• Reduce the oven temperature to 150–160°C and bake for another 10–12 minutes. Turn the biscotti over and bake for another 8–10 minutes, depending on how crisp you like them. Transfer to a cooling rack. They will continue to firm up and become crisp as they cool.

A Few Biscotti Tips

Don’t overwork the dough. Mix only until everything comes together. This helps keep the finished biscotti pleasantly crumbly rather than hard.

Watch the almonds while slicing. A serrated knife and gentle sawing motion make it easier to cut through the nuts without breaking the loaf.

The Biscotti I Keep Coming Back To

It is funny how something as small as the biscuit served beside a cup of coffee can eventually become part of a family’s food memories.

Those early UAE coffee dates feel very different from our family coffee outings today, but biscotti somehow connects the two.

And even after experimenting with several flavours, almond and orange remain the ones I love most. The almonds make every bite wonderfully nutty, the orange adds just enough freshness, and the twice-baked texture gives you that perfect crumbly crunch.

Make a batch, put the coffee on, and keep a few extra nearby.

Because if your family is anything like mine, the biscotti might disappear before the coffee does.