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Not exactly a traditional biscotti - but tremendously tasty in your morning (and afternoon, and evening) coffee.

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  • 7 ounces white sugar
  • 4 3/4 ounces vegetable oil
  • zest from one large orange
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 13 1/2 ounces unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon Kosher salt


  • Whip sugar and vegetable oil until very well combined.
  • Gradually add eggs, vanilla and orange zest, beating well after each addition. Mixture will thicken and become very smooth.
  • Combine remaining dry ingredients in a separate bowl, then stir into egg mixture.
  • Mix well, but not excessively.
  • Divide dough in half.
  • Preheat oven to 350ºF.
  • With wet hands, form each half into a log, about 2" shorter than the length of your pan and 2 1/2" wide.
  • Bake until well golden, about 25-30 minutes.
  • Turn oven down to 250ºF.
  • Cool logs until you can comfortably handle them.
  • Slice on a bias, about 1.5" wide.
  • Lay cut-side up on a baking pan and bake again for 40 minutes.
  • After 40 minutes, turn oven off and leave cookies inside to cool.

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