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Orange Cinnamon Biscotti

Makes approximately 2 1/2 dozen

Orange cinnamon biscotti
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I got this recipe from my 92 year old friend Mille. I dip mine in chocolate, which Millie didn't do but I think it adds just a little bit of extra yumminess. This cookie is not super hard but is still perfect with coffee, tea or any beverage you like to dunk a cookie in. Enjoy!


1 cup oil

1 1/3 sugar

4 eggs

1 1/2 tsp vanilla

4 cups flour and 1/2 cup extra if needed

2 TBSP baking powder

1/2 tsp cinnamon

1 whole orange peel, grated

1 cup slivered almonds, toasted

6 oz. semi-sweet chocolate chips

TBSP butter

1/2 tsp orange extract, if desired


Line cookie sheets with parchment paper. Preheat oven to 350 degrees.

Mix oil, sugar and beat until creamy with electric mixer. Add eggs and vanilla. Beat well. Mix flour, baking powder, cinnamon, and grated orange peel. Once mixed, add to sugar/butter mixture and mix well. Stir in toasted almonds.

Divide dough in half and roll into logs (I wrap each half in plastic wrap and use my hands to roll into a log about 10" long and 2" wide). I put the logs into the freezer for about. 1/2 hour or until firm enough to slice. Slice in a diagonal and place on parchment paper. Bake for about 20 minutes and then turn over each cookie and bake for about another 1-2 minutes. Let cool completely.

Once cooled I dip into the chocolate and let dry. (I chill them in the fridge to harden the chocolate).

Chocolate for dipping

Melt 6 ounces of semi-sweet chocolate chips with 2 TBSP melted butter. Add 1/2 tsp of range extract if using. Dip one side of biscotti and place on wax paper to dry/harden.

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