Description
These Orange-Pistachio Biscotti are crunchy, flavorful Italian cookies perfect for dipping in coffee or tea. Infused with fresh orange zest and studded with whole pistachios, they offer a delightful citrus-nutty bite. The biscotti are baked twice to achieve a crisp texture, with an optional dip in rich melted dark chocolate for an indulgent twist.
Ingredients
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, for dipping (optional)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350º F (175º C) and line two baking sheets with parchment paper to prevent sticking and facilitate easy clean-up.
- 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 bright citrus and fragrant vanilla notes.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add the dry mixture to the wet eggs and sugar, mixing carefully with a rubber spatula until the dough is fully combined. Fold in the whole pistachios gently to avoid overworking the dough, which can make the biscotti tough.
- Shape dough logs: Slightly wet your hands or lightly spray them with nonstick spray to handle the dough easily. Divide the dough in half and shape each portion into a log approximately 2 inches wide on the prepared baking sheets.
- Initial bake: Bake the dough logs in the preheated oven for 25 to 30 minutes, or until they turn golden around the edges and have a slight spring-back when touched on the surface. Remove from oven and allow to cool for about 30 minutes until they can be handled safely.
- Slice and second bake: Using a sharp serrated knife, cut the logs crosswise into even slices about 1/2-inch thick. Arrange the slices flat on the baking sheets and return to the oven. Bake for an additional 15 to 20 minutes until the biscotti are evenly browned, dry, and crisp. Flip them halfway through baking to ensure even crispness on both sides.
- Cool and optionally dip: Allow the biscotti to cool completely before optionally dipping them in melted dark chocolate for an elegant finishing touch. Store the biscotti in an airtight container: dipped biscotti last about 1 week, while undipped biscotti can keep for up to 2 1/2 weeks.
Notes
- Wetting your hands before shaping prevents the dough from sticking and makes shaping easier.
- Do not overmix the dough after adding flour and nuts to keep the biscotti tender.
- Flipping the biscotti during the second bake ensures even crispness and browning.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend at a 1:1 ratio, but note the texture may vary.
- Store biscotti in an airtight container at room temperature to maintain crispness.
- Optional chocolate dip adds richness and pairs beautifully with the citrus and pistachios.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
