Italian Orange Cookies (Biscotti all’Arancia)

Why Make?

• Perfect balance of tender and pillowy texture with bright citrus flavor
• Great make-ahead cookie since the dough needs to rest
• Visually striking with their powdered sugar coating
• Versatile – great with coffee, tea, or as part of a cookie platter
• They store well and can be frozen

Ingredient Notes

• Flour: Use all-purpose flour, avoid self-rising. Measure using the spoon-and-level method for accuracy
• Oranges: Fresh oranges are crucial – the zest contains essential oils that give these cookies their signature flavor
• Shortening: Provides tenderness and helps maintain shape. Don’t substitute with butter (it will change texture)
• Baking Powder: Amount seems high but is correct – it’s what gives these their characteristic “puff”
• Extract: Orange extract intensifies flavor, but vanilla works well too
• Confectioners Sugar: Sift before rolling to avoid lumps

Method

Start by creaming the shortening, then blend in orange juice, sugar, extract, and fresh orange zest until well combined. Beat in eggs one at a time. In a separate bowl, whisk together the flour and baking powder, then gradually incorporate this dry mixture into your wet ingredients, about a cup at a time, until you have a cohesive dough. Cover and refrigerate for at least 2 hours or up to 24 hours.

When ready to bake, preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, portion the chilled dough into uniform balls. Roll each ball in sifted confectioners’ sugar twice for a thick, even coating. If you’re planning to let the shaped cookies rest before baking, save the second sugar coating until just before they go in the oven.

Place the sugar-coated balls on ungreased baking sheets and bake for 12-15 minutes. The cookies should remain light in color with just slightly golden bottom edges.

Don’t overbake – these are meant to be soft and cake-like, not crispy. Let cool on the baking sheet for a few minutes before transferring to a cooling rack.

Tips & Techniques

1. Dough Handling:
   • Don’t overwork the dough when mixing
   • Chill time is non-negotiable – minimum 2 hours
   • Use a light touch when rolling balls
2. Double Rolling:
   • The double roll in powdered sugar is crucial
   • First roll coats, second creates the thick white layer
   • If making ahead, save final sugar roll until just before baking
3. Temperature Control:
   • Start with room temperature eggs for better incorporation
   • Keep dough chilled between batches
   • Don’t over-bake – they should stay light colored
4. Size Consistency:
   • Use a cookie scoop if possible for uniform size
   • Aim for about 1.5 inch balls
   • Uniform size ensures even baking
5. When zesting oranges, avoid the white pith, which can be bitter.
6. Let cookies cool completely on sheet for 2-3 minutes before moving
7. Store in airtight container with wax paper between layers.