Serious Eats: Recipes

Chocolate Orange Biscotti with Almonds

[Photograph: Robyn Lee]

Swapped at the 2011 Cookie Swap by Mixed Review / Preserved columnist Lucy Baker

"My mom has been making these biscotti for years. The original recipe calls for pecans, but I think almonds are equally delicious. You can also play around with the liqueur, substituting amaretto or frangelico for the Grand Marnier." —Lucy

Adapted from Bon Appetit.

Printed from

© Serious Eats