This Tiger Tail Biscotti is a fun variation, themed around the classic Canadian ice cream flavour: Orange base, marbled with black licorice!
I have been working on spring and summer recipes lately, and happened across a folder of biscotti recipes from a biscotti recipe designing binge that I went on over a year ago.
Whoops.
This Tiger Tail Biscotti recipe was among them, and I figure it’s perfect for spring and summer.
You may find yourself asking what is “spring and summer” about an orange and black biscotti recipe, that MAY look more suitable for Halloween.
I have a simple answer for you: because it’s based on an ice cream flavour!
Growing up, I was a huge fan of Tiger Tail Ice Cream - though I mostly only got to have it when visiting my great aunt, who lived in Ottawa.
Maybe it was more of an Ontario thing than a Manitoba thing, I don’t know... but I DO know that I adored the combination of orange flavoured ice cream, with a ribbon of a licorice caramel running through it.
Aw yeah, good stuff!
When I was living in the USA, not only did I not have access to it anymore, it was something no one had heard of!
So, I created my own recipe for making the ice cream - linked above - as well as a Tiger Tail Cake.
Anyway, when I was on that aforementioned biscotti making binge, I got a bit wild with things... and here we are!
Ingredients
This recipe uses super simple ingredients that should be easy to find in any grocery store - if you don’t already have them on hand!
The base biscotti ingredients are:
All-purpose flour
Granulated sugar
Light Brown Sugar
Large eggs
Baking powder
Baking soda
Salt
In addition, you’ll need a few more ingredients to make it Tiger Tail:
Orange Extract
Anise Extract
Orange Food Coloring
Black Food Coloring
Not a lot to say here!
For the most intense colors - especially for the black - I recommend using gel food coloring, if at all possible!
How to Make Tiger Tail Biscotti
The full recipe follows in the recipe card at the end of this post, here is the pictorial overview:
Preheat oven to 350F, Line 2 large baking sheets with parchment paper, spray with pan spray. Set aside.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together sugars and eggs, until well combined and smooth. Pour into the bowl with the dry mixture, stir to combine.
Divide dough in 4 even pieces. Set one aside, combine the remaining 3.
Flatten out the large dough section. Measure orange extract on top of it, tint with food colouring, and knead until flavour and colour are well distributed. Set aside
Flatten out the smaller dough piece, measure anise extract out on it, tint with black food colouring, and knead until flavour and colour are well distributed.
Divide dough in half, form into 2 long, wide loaves on the prepared pan.
Allow loaves to cool for 5 minutes.
Cutting on a slight diagonal, slice each loaf into ½" slices.
Arrange slices on the pans - still lined with parchment.
Remove from oven, allow to fully cool, before transferring to an airtight container for storage.
More Biscotti Recipes!
Looking for more fun variations on making biscotti at home? Here are some more easy recipes to try:
Birthday Cake Biscotti
Candy Cane Biscotti
Cranberry Orange Pistachio Biscotti
Fruitcake Biscotti
Gingerbread Biscotti
Keto Biscotti
Lemon Poppy Seed Biscotti
Mint Chocolate Chip Biscotti
Red Velvet Biscotti
Spumoni Biscotti
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Tiger Tail Biscotti
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Granulated sugar
- ¼ cup Brown sugar packed
- 4 Large eggs
- 1 ¼ teaspoon Orange extract
- ½ teaspoon Anise extract
- Orange and Black Food colouring
Instructions
- Preheat oven to 350F, Line 2 large baking sheets with parchment paper, spray with pan spray. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together sugars and eggs, until well combined and smooth. Pour into the bowl with the dry mixture, stir to combine.
- Divide dough in 4 even pieces. Set one aside, combine the remaining 3.
- Note: Gloves are really handy for this next part.
- Flatten out the large dough section. Measure orange extract on top of it, tint with food colouring, and knead until flavour and colour are well distributed. Set aside
- Flatten out the smaller dough piece, measure anise extract out on it, tint with black food colouring, and knead until flavour and colour are well distributed.
- Divide each dough up into a bunch of pieces, pile together randomly. Gently squeeze together and knead / fold a few times to marble. Don’t over handle, or the colours will go muddy.
- Divide dough in half, form into 2 long, wide loaves on the prepared pan.
- Bake for 20-25 minutes, until golden brown on the outside. Remove from oven, turn heat down to 250F.
- Allow loaves to cool for 5 minutes.
- Cutting on a slight diagonal, slice each loaf into ½" slices.
- Arrange slices on the pans - still lined with parchment. Bake for 15 minutes, flip each piece over and bake for another 15 minutes, or until desired texture.
- Remove from oven, allow to fully cool.
Nutrition
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