Italian Almond Biscuits with Orange Cream Filling Recipe

Imagine a tray of delicate, golden biscuits filled with a cloud of luscious orange mascarpone cream—these are Italian Almond Biscuits with Orange Cream Filling. This recipe weaves together buttery almond-rich cookies and a bright, zesty filling for a treat that’s at once classic and refreshingly unique. Whether you’re impressing guests or treating yourself, every bite brings a taste of Italian sunshine and old-world charm to your kitchen. Trust me, you’ll want these on repeat!

Ingredients You’ll Need

One of the magical things about Italian Almond Biscuits with Orange Cream Filling is the simplicity of the ingredients. Each component adds an unmistakable flavor or texture, so don’t skip or substitute if you can help it!

• All-purpose flour: Forms the sturdy yet tender base of your biscuits, giving them structure and a perfect crumb.
• Almond flour: Brings a lovely nutty depth and an irresistible chewiness that sets these biscuits apart.
• Granulated sugar: Sweetens the dough and helps the outside crisp up just slightly as the biscuits bake.
• Unsalted butter (softened): Adds rich flavor and helps the dough come together smoothly; softening ensures even mixing.
• Vanilla extract: Rounds out the flavors with a touch of warmth and aroma, making the biscuits extra inviting.
• Large egg: Binds everything together and adds richness—room temperature works best for smooth blending.
• Baking powder: Gives just enough lift to keep the biscuits tender and light.
• Salt: Enhances all the other flavors for a well-balanced, craveable bite.
• Mascarpone cheese: Makes the filling luxurious and velvety, with a subtle tang that pairs perfectly with citrus.
• Powdered sugar: Dissolves seamlessly into the mascarpone, creating a silky-smooth cream.
• Orange zest: Packs a punch of vibrant citrus oil that perfumes the cream with intense fragrance and flavor.
• Freshly squeezed orange juice: Adds a splash of freshness and keeps the filling bright and light—not too sweet!

How to Make Italian Almond Biscuits with Orange Cream Filling

Step 1: Prep Your Baking Station

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little bit of prep means your biscuits will bake evenly and pop off the tray with zero sticking—a tiny detail that makes a big difference.

Step 2: Cream Butter and Sugar

In a large mixing bowl, blend the softened butter and granulated sugar together until they’re pale and fluffy. This is when you really want that butter at room temperature; it creates air pockets and gives your biscuits a lovely, light texture.

Step 3: Add Egg and Vanilla

Crack in the egg and splash in the vanilla extract, then mix until everything’s totally combined. Watch as the mixture turns glossy and smooth—this is the foundation of your dough!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. This step disperses the baking powder and salt so every biscuit gets an even rise and taste.

Step 5: Make the Dough

Slowly add the dry ingredients to your butter mixture. Stir gently after each addition until a soft, slightly sticky dough forms. It might be tempting, but don’t overmix—gentle hands make the biscuits tender.

Step 6: Shape and Bake

Roll the dough into small balls, about the size of a walnut, and space them evenly on your prepared tray. Press each one flat with the palm of your hand—they don’t spread much on their own. Bake for 10-12 minutes, until the edges are just turning golden. Let them cool completely on a wire rack; patience pays off!

Step 7: Make the Orange Cream Filling

While the biscuits cool, grab a bowl and mix together the mascarpone cheese, powdered sugar, orange zest, and juice. Stir until smooth, creamy, and outrageously fragrant. This filling is what elevates these treats to true Italian Almond Biscuits with Orange Cream Filling stardom!

Step 8: Assemble the Biscuits

Take one cooled biscuit, spread a generous dollop of orange cream on the flat side, then sandwich with a second biscuit. Repeat until your stack of “biscotti” sandwiches is complete. Try not to sneak too many tastes along the way!

How to Serve Italian Almond Biscuits with Orange Cream Filling

Garnishes

For something special, lightly dust your finished biscuits with powdered sugar or sprinkle a bit of extra orange zest over the top. These simple touches add beautiful visual appeal and a pop of flavor that will make the biscuits look irresistible on any platter.

Side Dishes

Serve Italian Almond Biscuits with Orange Cream Filling alongside a pot of strong espresso or a delicate Earl Grey tea for an authentic Italian café vibe. They’re also a lovely match for fresh seasonal berries or a scoop of vanilla gelato if you want to create a dreamy dessert plate.

Creative Ways to Present

Arrange your biscuits in paper liners or mini cupcake wrappers for easy serving at parties. For gift-giving, stack a few in a clear cellophane bag tied with a ribbon, or tuck them into a pretty box—they’re just the right size for sweet little surprises!

Make Ahead and Storage

Storing Leftovers

Keep any extra Italian Almond Biscuits with Orange Cream Filling in an airtight container in the refrigerator. The filling is dairy-based, so a cool environment keeps everything fresh and creamy. They’ll stay delicious for up to three days (if they last that long!).

Freezing

You can absolutely freeze the biscuits before filling them! Once cooled, place the plain biscuits in a freezer bag for up to 1 month. Thaw at room temperature, then fill with fresh orange cream when you’re ready to enjoy.

Reheating

These biscuits are best enjoyed at room temperature. If you’ve refrigerated them, let them sit out for 10-15 minutes before serving so the filling softens and the flavors bloom. No need to warm in the oven—just serve and savor.

FAQs

Can I substitute the mascarpone cheese in the filling?

Mascarpone adds a signature richness, but if you can’t find it, full-fat cream cheese makes a fine substitute! You might want to add a splash of extra orange juice for smoothness.

Can I use store-bought orange juice instead of fresh?

Freshly squeezed orange juice has a brightness and subtle acidity that really lifts the cream, but you can use high-quality store-bought juice if needed. Look for juice that’s not from concentrate for the best results.

How do I prevent my biscuits from spreading too much?

Chilling the shaped dough balls for 10-15 minutes before baking can help if your dough is very soft or your kitchen is warm. That said, these biscuits are designed to stay fairly compact.

Do I need to use both almond and all-purpose flour?

Absolutely! The mix of both flours delivers the best balance of crispness and chewy, nutty richness. Skipping either would change the signature texture of these Italian Almond Biscuits with Orange Cream Filling.

Can I add other flavors to the filling?

Definitely. Lemon zest, a splash of almond extract, or even a touch of honey can play well in the filling if you’re ready to experiment. Just keep the orange as the star for that classic, sunny kick!

Final Thoughts

If you’re searching for a treat that’s as impressive as it is delightful to eat, Italian Almond Biscuits with Orange Cream Filling are sure to become a cherished favorite. Give them a try whenever you want to add a homemade touch of Italian elegance to your table—your taste buds (and your friends) will thank you!