Orange Biscotti

These aren’t the chunky, twice-sliced biscotti you see at coffee shops. These are the older, Southern Italian style: thin, scalloped-edge strips of orange-scented dough baked crispy and finished with a melted butter and sugar glaze.

The dough comes together on the work surface using the well method, just like fresh pasta. Flour in a mound, wet ingredients in the center, then gradually pull flour into the middle until a smooth dough forms. One minute of kneading is all it needs. The two-hour chill firms the butter so the dough rolls out cleanly.

Orange zest, orange extract, and a tablespoon of rum pack a triple citrus-boozy punch into every bite. The olive oil adds a subtle fruity note that butter alone doesn’t provide. Together they create a cookie that tastes distinctly Mediterranean.

The double bake is what gives these their snap. First bake at 325°F (160°C) until light brown, then brush with melted butter, sprinkle with sugar, and return to the oven for 5 more minutes. That sugar melts into a thin, glassy crust that shatters when you bite through it.

Chef Tips

• Roll the dough to an even ¼ inch thickness. Thicker spots won’t crisp through; thinner spots burn.
• A scalloped pastry wheel gives the cookies their traditional wavy edges. A knife works but looks less authentic.
• Pierce each cookie with a fork before baking to prevent puffing.
• Store in an airtight container. These stay crisp for weeks and are perfect for dipping in espresso or vin santo.

Variations

• Lemon biscotti: Replace orange zest and extract with lemon zest and lemon extract.
• Anise orange: Add 1 teaspoon anise seed to the dough for a classic Italian flavor combination.
• Chocolate dipped: After cooling, dip one end in melted dark chocolate and set on parchment to harden.