Description
Delightfully crunchy Orange-Pistachio Biscotti featuring a zesty citrus twist and crunchy whole pistachios, perfect for dipping in coffee or even melted dark chocolate. This classic Italian twice-baked cookie offers a sweet, nutty flavor with a crisp texture that’s both satisfying and elegant.
Ingredients
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 your oven to 350º F (175º C). Line two baking sheets with parchment paper to ensure the biscotti won’t stick and to make clean-up easier.
- Whisk Wet Ingredients: In a medium bowl, whisk together the eggs and sugar until the mixture is well combined and slightly frothy. Then add the orange zest and vanilla extract, whisking again to blend all flavors evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add this dry mixture into the egg mixture, folding gently with a rubber spatula until a dough forms. Avoid overmixing to keep the biscotti tender.
- Add Pistachios: Fold the whole shelled pistachios into the dough just until distributed evenly. Handle the dough gently to maintain texture.
- Shape Dough Logs: Lightly wet your hands with water or spray them with nonstick spray to prevent sticking. Divide the dough into two equal portions and shape each into a log approximately 2 inches wide on the prepared baking sheets.
- First Bake: Bake the logs in the preheated oven for 25 to 30 minutes until the edges are golden and the surface springs back when lightly touched. Remove from oven and let cool for about 30 minutes until cool enough to handle.
- Slice Biscotti: Using a sharp serrated knife, cut each log diagonally into 1/2-inch thick slices to create the classic biscotti shape.
- Second Bake: Arrange the sliced biscotti flat on the baking sheets, and bake again for another 15 to 20 minutes, flipping them halfway through to promote even browning. The biscotti should become dry, crisp, and lightly browned.
- Cool and Serve: Allow biscotti to cool completely before optionally dipping in melted dark chocolate. Store in an airtight container up to 1 week if dipped or 2 1/2 weeks if left plain, keeping their signature crunch.
Notes
- Wet your hands slightly before shaping the dough logs to prevent sticking and ensure smooth shaping.
- Be careful not to overmix the dough once the flour is added; this helps keep the biscotti tender.
- The twice-baking process is key to achieving the perfect crunchy texture traditional to biscotti.
- For a decorative touch and extra flavor, dip one side of the cooled biscotti in melted dark chocolate.
- Store biscotti in an airtight container to maintain crispness for up to 2 1/2 weeks undipped.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 55mg
