Eggless Orange Flower Biscotti

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 1 cup - Sugar
  • 2 tbsp - Orange zest
  • 2 cups - All-purpose flour
  • 1.25 tsp - Baking powder
  • 1/2 tsp - Salt
  • 1/4 cup - Unsalted butter (at room temperature)
  • 1 tsp - Orange flower water
  • 1 tsp - Vanilla extract
  • 1/4 cup - Yogurt
  • 1 tbsp - Flaxseed meal
  • 1/4 cup - Pistachio nuts
  • 1/2 cup - Tutti frutti

How to Make Eggless Orange Flower Biscotti

  • Preheat the oven to 350 degrees F.
  • Line a baking tray with a baking sheet and keep aside.
  • Mix together the sugar and orange zest in a small bowl until the sugar gets moist.
  • Meanwhile sift together the flour, baking powder and salt into a medium bowl.
  • Beat the butter and the sugar mixture in a medium bowl with an electric mixer until they turn fluffy.
  • Beat in the orange flower water, yogurt, flaxseed meal and vanilla extract.
  • Reduce the speed to low, add the flour mixture and beat until they are combined. Stir in the pistachios and tutti frutti with a wooden spoon.
  • Divide the dough into two balls and place both on the prepared baking sheet.
  • Form each ball into a medium sized log, leave enough space between them and slightly flatten them with damp fingers.
  • Bake for about 20 minutes or until the logs are golden brown and firm to the touch.
  • Remove from the oven and cool for 15 minutes.
  • On a cutting board, cut the cooked dough diagonally into cookies and arrange them again over baking sheets.
  • Bake again for 15-20 minutes, turning the baking sheet midway during baking, until the biscottis are firm and dry.
  • Cool them completely and store in an airtight box.
  • They stay perfect for a week.
  • Recipe courtesy: Priya Easy N Tasty Recipes