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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Orange Poppy Seed Biscotti

Sunny Mediterranean flavors in a café-inspired treat. This is the quintessential orange poppy seed biscotti. Glazing it with fondant offers a boost of eye and taste appeal.  Definitely use natural orange oil from

2 cups sugar
Zest of one orange, finely grated
Juice of one orange
½ teaspoon pure orange oil and/or extract
1 ½ teaspoons pure vanilla extract
½ teaspoon citric acid
5-6 tablespoons poppy seeds
½ cup canola oil
½ cup unsalted butter, melted
4 eggs
4 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt

Finishing Touches

Egg wash
1 cup sugar
2 tablespoons orange zest

Orange Fondant

2 cups confectioners’ sugar
Lemon juice (as needed for a glaze)
½ teaspoon pure vanilla extract
¼ teaspoon citric acid
Orange Zest
Poppy seeds

Preheat oven to 350 F. Line a baking sheet with parchment paper and place it on another baking sheet.  Generously spray a 9 by 13 inch pan with non-stick cooking spray and place on the prepared baking sheet. (Biscotti brown on bottom quickly so this prevents that)

In a mixer bowl, blend sugar, with orange zest, orange juice, orange oil, vanilla extract, citric acid and poppy seeds. Add in oil, butter and blend a minute and then add in eggs and blend well.

Fold in flour, baking powder and salt and blend well, on slow speed of mixer 1-2 minutes.

Spread out into the pan. Brush with egg wash and sugar and orange zest.

Bake 55-65 minutes until set. Cool about 20 minutes and then cut into ¾ -1 inch slices/sticks.

In a 325 F oven, bake the biscotti 15 minutes a side to dry out. Cool well.

If using Fondant, mix ingredients together to make a soft glaze. Spread over each biscotti stick, dust on poppy seeds and lemon zest. Let set.

Makes 1-2 dozen, depending on size

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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