The Pistachio and Orange Biscotti Recipe These fragrant biscotti are delicious served either with coffee or dipped in a glass of sweet dessert wine.
1 cup whole pistachios, shelled
1 1⁄2 cups all-purpose flour, plus extra for dusting
1⁄2 cup sugar
finely grated zest of 1 orange
1⁄2 tsp baking powder
1⁄2 tsp salt
2 large eggs
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted and cooled
1 Preheat the oven to 350°F (180°C). Spread the pistachios on a baking sheet. Bake for 5–10 minutes. Cool, rub in a kitchen towel to remove excess skin, then coarsely chop.
2 In a bowl, mix the flour, sugar, zest, baking powder, salt, and nuts. In a separate bowl, whisk together the eggs, vanilla extract, and butter. Mix the wet and dry ingredients to form a dough.
3 Turn the dough out onto a floured surface and form into 2 logs, each 8in (20cm) long by 3in (7cm).
4 Place them on a baking sheet lined with parchment paper and bake for 20 minutes in the middle of the oven. Cool slightly, then cut diagonally into 1⁄2in (1cm) thick slices with a serrated knife.
5 Bake for another 15 minutes, turning after 10, until golden and hard to the touch. STORE These will keep in an airtight container for more than 1 week.
|Pistachio and Orange Biscotti|