Orange and Cinnamon Biscotti

Enjoy the tangy taste of orange, warmed with a hint of cinnamon and served up in a crispy biscotti. Dip in coffee or tea or enjoy as a dessert or snack.

Orange and cinnamon biscotti wide enlarged

: 18 cookies (1 serving = 1 cookie)


  • 1 cup sugar
  • ½ cup unsalted margarine, room temperature
  • 2 large eggs
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Nutrition Per Serving

Calories 148 cal
Total Fat 6 g
Saturated Fat 1 g
Trans Fat 1 g
Cholesterol 21 mg
Sodium 120 mg
Carbohydrates 22 g
Protein 2 g
Phosphorus 28 mg
Potassium 27 mg
Dietary Fiber 0.5 g
Calcium 15 mg


Preheat oven to 325° F.

  1. Spray 2 baking sheets with nonstick cooking spray.
  2. Beat sugar and unsalted margarine in a large bowl until well blended.
  3. Add eggs one at a time, beating well after each.
  4. Beat in orange peel and vanilla.
  5. Mix flour, baking powder, cinnamon and salt in a medium-size bowl.
  6. Add dry ingredients to butter mixture and mix until incorporated.
  7. Divide dough in half. Place each half on a prepared sheet. With lightly floured hands, form each half into a log shape that is 3 inches wide by three quarters of an inch high. Bake until dough logs are firm to the touch, about 35 minutes.
  8. Remove dough logs from oven and cool 10 minutes.
  9. Transfer logs to work surface. Using serrated knife, cut on diagonal into ½-inch-thick slices. Arrange cut side down on baking sheets.
  10. Bake until bottoms are golden, about 12 minutes.
  11. Turn biscotti over; bake until bottoms are golden, about 12 minutes longer.
  12. Transfer to a wire rack and cool before serving.

TIP:  Refrigerate the dough for thirty minutes to form into logs more easily.

Reprinted with permission from Now You’re Cooking . . . A Resource for People with Kidney Disease, West Suburban Artificial Kidney Center, Framingham, MA.