Italian Almond Biscuits with Orange Cream Filling

There is just something so delectable about combining almond and orange. It is like warmth and brightness combined in a nutty, zestful sort of way that really captures the Italian knack for great flavor in simplicity. Irresistible treats to upgrade any afternoon tea or to make any occasion just that little bit extra special, Italian Almond Biscuits with Orange Cream Filling.

In this article, I will take you through what makes it so special, the preparation, and right through to adding the finishing touches to make perfect Italian almond biscuits. By the end, you will surely have the addition of a delicious dessert to add to your repertoire!

The Story Behind the Recipe: Inspiration from Italy

I remember falling in love with these biscuits first on a chilli Rome autumn morning. This is a small, family-run tiny bakery selling excellent Italian pastries and breads, tucked away within a bustling outdoor market. With a taste of that warm almond biscuit, oozing luscious orange cream, flavors danced in my mouth and seemed to celebrate that season with much rejoicing.

Now, back home, I knew I was going to have to remake this treat, combining the warmth of cosiness in almonds with a bright, citrusy twist in orange.

Whenever I bake these biscuits now, I feel transported into that Italian market, savoring how food can bridge us to places and memory.

Ingredients Overview: What You’ll Need for These Biscuits

Almond Biscuit Ingredients

These almond biscuits are light yet satisfying, and their gentle sweetness makes them a perfect pairing for the creamy filling. Here’s what you’ll need:

• Almond Flour: This brings a soft, nutty flavor while keeping the biscuits tender. Almond flour is key to the flavor and texture, so avoid substituting with other types of flour.
• Powdered Sugar: Adds sweetness and a subtle, smooth texture that blends well with the almond flour.
• Egg Whites: The whipped egg whites give the biscuits a slight lift and airy texture.
• Almond and Vanilla Extracts: These enhance the biscuit’s almond flavor while adding a hint of warmth.
• Orange Zest: The zest provides a bright, fresh hint of orange that complements the almond’s nuttiness.
• Salt: A pinch of salt is essential to balance the sweetness and round out the flavors.

Orange Cream Filling Ingredients

The orange cream filling is both creamy and zesty, making it a wonderful counterpoint to the almond biscuit. Here’s what you’ll need:

• Unsalted Butter: Softened butter gives the filling a smooth, spreadable texture.
• Powdered Sugar: Adds sweetness and a slightly creamy consistency that holds up well between the biscuits.
• Orange Zest and Freshly Squeezed Orange Juice: The zest adds bright flavor and a little texture, while fresh juice brings a light, tangy sweetness.
• Vanilla Extract: Balances the orange notes and brings warmth to the filling.
• Salt: Again, a tiny pinch goes a long way in balancing the sweetness.

How to Make Italian Almond Biscuits with Orange Cream Filling

Creating these biscuits is straightforward, but a few key steps will make all the difference in getting that authentic, melt-in-your-mouth result.

Making the Almond Biscuit Dough

Line two baking sheets with parchment paper and preheat the oven to 325°F (160°C). Whisk together the dry ingredients: almond flour, powdered sugar, orange zest, and salt.
Whip the egg whites until soft peaks form to give the biscuits a light and spongy feel. Fold the beaten egg whites into the almond mixture, including the extracts of almond and vanilla, until a smooth dough that holds together is achieved. Shape: Scoop a tablespoon of dough and form into an oval or elongated rectangle similar in shape to that of the traditional Italian “cantuccini”.

Bake the biscuits until they’re golden around the edges, about 12 to 15 minutes; they’re done when they’re slightly crackled on top, showing they’re of proper texture.

Preparation of the Orange Cream Filling

While the biscuits are cooling, prepare the cream filling with orange. In a large bowl, beat the softened butter until it becomes smooth, creamy, and light. Add the powdered sugar bit by bit, beating continuously, in order to avoid any lumps for a light-looking texture.

Once smooth, fold in the orange zest, orange juice, vanilla extract, and a pinch of salt. This cream needs to be spreadable yet firm enough in order to hold up between the biscuits.

Assembling the Biscuits

Once your biscuits have completely cooled, it is time to assemble. Take one biscuit and slather on a generous amount of orange cream on the flat side of it, then top with another to make a sandwich. A light dusting of powdered sugar adds a festive, snow-like finish.

Serving Information

• Servings: 12
• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Calories: Approximately 190 kcal per biscuit

Tips for the Perfect Almond Biscuits

• Ensure Egg Whites Reach Soft Peaks: Be careful not to overbeat the egg whites; soft peaks will give the dough just the right lift without making it dense.
• Choose Fresh Citrus for the Zest: The orange zest is a key flavor, so fresh, vibrant oranges are ideal.
• Allow Biscuits to Cool Completely: Patience is key before adding the filling, as any residual warmth can melt the cream and lead to a mess.
• Chill the Filling for a Few Minutes if Necessary: If your filling feels too soft, pop it in the fridge for a few minutes to firm up for easier spreading.

Serving Suggestions

These biscuits are delightful with a simple cup of espresso, but they can be served in so many other ways:

• Pair with a Fruit Compote: Serve with a dollop of mixed berry or cherry compote on the side for an extra burst of flavor.
• Alongside a Dessert Wine: For a festive Italian feel, serve these with a sweet, nutty Vin Santo or Moscato.
• For a Holiday Touch: Wrap a few biscuits in parchment paper and tie with twine for a charming holiday gift!

NOW IT’S YOUR TURN

I hope you’ll enjoy making and devouring them as much as I do. They’re really great and add a little something Italian to any day; every bite’s like a little bit of indulgent heaven. In case you try this recipe, I would love to hear how it went! Please share in the comments below any thoughts or special twist you added.

And don’t forget to pin this recipe to your holiday dessert board!

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