Description
Delight in these crunchy, flavorful Orange-Pistachio Biscotti, perfectly balanced with zesty orange and crunchy pistachios. Baked twice for extra crispness and optionally dipped in rich dark chocolate, these biscotti make an elegant treat for coffee or tea time.
Ingredients
Units
Scale
Wet Ingredients
- 3 eggs
- 1 cup sugar
- 2 tablespoons orange zest
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
Add-ins
- 1 1/4 cups whole shelled pistachios
- Melted dark chocolate (optional, for dipping)
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350º F. Line two baking sheets with parchment paper to prevent sticking and for even baking.
- Mix Wet Ingredients: In a medium bowl, whisk together eggs and sugar until well combined. Stir in the orange zest and vanilla extract to infuse the mixture with bright citrus and vanilla aromas.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt to ensure even distribution of leavening and seasoning.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until fully combined. Fold in the pistachios gently, being careful not to overmix to maintain a tender crumb.
- Shape the Dough Logs: Moisten your hands with water or lightly spray with nonstick spray to prevent sticking. Divide the dough into two equal parts and shape each into approximately 2-inch wide logs on the prepared baking sheets.
- First Bake: Bake the logs for 25 to 30 minutes or until they are golden around the edges and lightly spring back when touched. This step partially cooks the dough and sets its shape. Let the logs cool on the baking sheets for about 30 minutes until they can be handled easily.
- Slice the Biscotti: Using a sharp serrated knife, cut the logs crosswise into even 1/2-inch thick slices to form the biscotti shape.
- Second Bake: Arrange the sliced biscotti flat on the baking sheets. Return to the oven and bake for an additional 15 to 20 minutes until they are evenly browned, dry, and crisp. Flip them halfway through baking to ensure even toasting on both sides.
- Cool and Optional Dipping: Allow the biscotti to cool completely before optionally dipping them in melted dark chocolate for an indulgent finishing touch. Let the chocolate set before serving.
- Storage: Store biscotti in an airtight container for up to 1 week if dipped in chocolate or up to 2 1/2 weeks if left undipped, maintaining their crisp texture.
Notes
- Be careful not to overmix the dough to avoid tough biscotti.
- Wet your hands before shaping logs to prevent sticking to dough.
- Flipping biscotti halfway during the second bake ensures even crispness.
- Optional dark chocolate dipping adds a rich flavor contrast but can be skipped for a simpler version.
- Store biscotti in an airtight container to preserve freshness and crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 55mg
