Orange Cookies (Biscotti all’Arancia)

Traditional Italian cookies that are east to make, this is from one of my all time favourite Italian chefs Ms. Lidia Bastianich. These traditional cookies are warm and easily seen in most traditional Italian homes, they aren’t too sweet with a nice citrusy flavour.


About 1 hour and 45 min (including an hour for refrigerating)


A good size batch serving 20+ people (makes about 75 cookies)

Good for:

  • People coming for tea/afternoon- tea
  • Usually done for special occasions, confirmations, weddings, Religious celebrations (baptisms)
  • Easy to share, good for groups
  • Readily available ingredients


  • 3 cups all purpose flour
  • 2 tspn baking powder
  • ¼ tspn kosher salt
  • 1 ½ stick of unsalted butter (room temperature)
  • ½ cup and 1 tbsp of granulated sugar
  • 3 large eggs
  • 1 tspn vanilla extract
  • 2 tbsp orange juice
  • 2 tbsp lemon juice
  • 1 tbsp orange zest

Not a must:

  • 2 ½ cups of confectionery sugar for the glaze
  • ¼ cup orange juice for the glaze
  • Cinnamon sprinkle to garnish

Kitchen things you’ll need:

  • A mixer
  • 2 large bowls
  • Parchment paper
  • Oven tray
  • A shallow platter to serve

Making it:

  • Sift the flour, baking powder and salt into a bowl. Cream the butter and sugar in another bowl for 2 minutes then add an egg at a time and beating well in between.
  • Pour the vanilla, juices and the zest to the butter mix, combine, and then pour all of it into the flour mix.
  • Wrap up the dough and refrigerate for an hour..
  • Roll the dough into four logs about ½ inch thick in diameter and 12 inches long then freeze for 20 minutes until firm.
  • Cut into ½ inch thick pieces/discs.
  • Preheat the oven at 350 degrees Fahrenheit and place the discs on a tray with parchment paper. Cook until golden for 15 minutes, then remove and let it cool before serving.
  • If you want to make the glaze mix, the juice with the confectionery sugar and dip one-half of the cookies into the glaze then let it solidify for a few minutes.


  • Portions can be easily halved, or quartered which is useful when you’re trying it out for the first time.
  • Will keep for a week or two in a sealed container at room temperature.
  • Can use chocolate as a glaze for additional sweetness (melt some semi-sweet chocolate for that).

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