Biscotti torrone

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45 min


2 hrs 10 min


80 Cookies

Biscotti torrone

Roberto Caruso


  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1 tsp vanilla
  • 2 100-g pkgs whole almonds , roasted and chopped, about 1 1/2 cups
  • 2 100-g pkgs filberts or hazelnuts , roasted and skins removed, about 1 1/2 cups
  • 1/2 cup candied orange or lemon peel
  • 1/3 cup icing sugar


  • Preheat oven to 350F. Line 2 large rimmed baking sheets with parchment paper. Stir flour with baking powder and cream of tartar in a medium bowl. Set aside.
  • Beat eggs with granulated sugar in a large bowl with an electric mixer on high, until pale and frothy, 2 to 3 min. Beat in lemon and orange zests, lemon and orange juices and vanilla. Gradually stir in flour mixture until combined. Stir in almonds, filberts and peel. Dough will be slightly sticky.
  • Transfer dough to a lightly floured surface. Shape into an 8 × 10-in. rectangle, about 1/2 in. thick. Cut lengthwise into 4 flat logs, about 2 in. wide. Coat logs with icing sugar, pressing gently so it adheres. Arrange 2 logs on each baking sheet.
  • Bake in centre of oven, 1 sheet at a time, until centres of logs are firm, about 20 min. Remove from oven and let cool slightly. Using a serrated knife, slice logs diagonally into 1/2-in.-thick pieces. Place cut-side down on the baking sheet and bake until lightly golden, 10 to 12 more min. Cool completely on a rack. Store in an airtight container up to 1 week or freeze up to 1 month. (Prep Tip: To toast and skin filberts, lay nuts on a baking sheet in a single layer. Bake in a preheated 350F oven until lightly golden, 8 to 10 min. Transfer hot nuts onto a clean tea towel. Rub nuts with towel until skin comes away.)

Nutrition (per serving)

  • Calories
  • 64,
  • Protein
  • 2 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 3 g,
  • Fibre
  • 1 g,
  • Sodium
  • 5 mg.
  • Visit our Holiday Cookies page for 160 recipes

From the kitchen of Maria Caruso.