Description
This Orange-Pistachio Biscotti recipe offers a delightful combination of citrusy brightness and crunchy pistachios, baked twice to achieve the perfect crisp texture. These Italian-style cookies are ideal for dipping in coffee or tea and can be optionally dipped in rich dark chocolate for an extra indulgence.
Ingredients
Units
Scale
Wet Ingredients
- 3 eggs
- 1 cup sugar
- 2 tablespoon orange zest
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 3/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
Add-ins
- 1 1/4 cup whole shelled pistachios
Optional
- Melted dark chocolate, for dipping
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350º F (175º C). Line two baking sheets with parchment paper to prevent the biscotti from sticking and to facilitate easy cleanup.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs and sugar until fully combined. Stir in the orange zest and vanilla extract to infuse the mixture with fresh citrus aroma and sweet vanilla notes.
- Combine Dry Ingredients and Form Dough: In a separate medium bowl, whisk the all-purpose flour, baking powder, and kosher salt. Gradually add this flour mixture to the egg mixture and gently fold with a rubber spatula until a cohesive dough forms. Then fold in the shelled pistachios, taking care not to overmix to maintain a tender texture.
- Shape the Dough Logs: Wet your hands slightly or use nonstick spray to prevent sticking. Divide the dough into two equal portions. Shape each portion into a log about 2 inches wide on the prepared baking sheets.
- First Bake: Bake the logs in the preheated oven for 25 to 30 minutes, or until golden around the edges and they spring back lightly when touched. Remove and allow the logs to cool for about 30 minutes until they can be handled safely.
- Slice the Biscotti: Using a sharp serrated knife, cut the cooled logs crosswise into approximately 1/2-inch thick slices. Arrange the slices flat on the baking sheets for the second bake.
- Second Bake: Return the sliced biscotti to the oven and bake for an additional 15 to 20 minutes until they are evenly browned, dry, and crisp. Flip them halfway through the baking time to ensure even browning on both sides.
- Cool and Serve: Allow the biscotti to cool completely before serving. Optionally, dip one end in melted dark chocolate for added flavor and decoration. Store in an airtight container for up to 1 week if dipped or up to 2 1/2 weeks if undipped.
Notes
- Do not overmix the dough once the flour is added to ensure tender, crisp biscotti.
- Wet your hands or use nonstick spray while shaping the logs to prevent sticking.
- Flipping the biscotti during the second bake ensures even crispness and browning.
- Use a serrated knife to slice the biscotti to avoid crumbling.
- Store biscotti in an airtight container to maintain freshness.
- For a sweeter touch, dip the cooled biscotti in melted dark chocolate and allow to set before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.2g
- Protein: 3g
- Cholesterol: 35mg
