Description
Crisp and flavorful Orange-Pistachio Biscotti are the perfect crunchy treat, flavored with bright orange zest and studded with crunchy pistachios. These twice-baked Italian cookies are ideal for dunking in coffee or enjoying as a delightful snack. Optionally dipped in melted dark chocolate, they offer a wonderful balance of nutty and citrus flavors with a satisfying crunch.
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
Optional
- Melted dark chocolate, for dipping
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350º F (175º C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs and sugar until they are well combined and slightly frothy. Stir in the orange zest and vanilla extract until evenly distributed.
- Combine Dry Ingredients and Form Dough: In a separate medium bowl, whisk together the flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing with a rubber spatula until fully combined into dough. Fold in the pistachios carefully to avoid overmixing, ensuring they are evenly dispersed.
- Shape the Dough Logs: Lightly wet your hands with water or spray them with nonstick cooking spray to prevent sticking. Divide the dough in half and shape each half into a log approximately 2 inches wide on the prepared baking sheets.
- First Bake: Bake the logs in the preheated oven until the edges are golden and the surface springs back lightly when touched, about 25 to 30 minutes. Remove from the oven and allow the logs to cool for about 30 minutes until they can be handled easily.
- Slice and Second Bake: Using a sharp serrated knife, cut the logs crosswise into 1/2-inch thick slices. Place the slices flat on the baking sheets. Return to the oven and bake until the biscotti are evenly browned, dry, and crisp, about 15 to 20 minutes. Flip the biscotti halfway through baking to ensure even crisping.
- Cool and Serve: Let the biscotti cool completely before optionally dipping them in melted dark chocolate. Store in an airtight container for up to 1 week if dipped or 2 1/2 weeks if undipped.
Notes
- Wet your hands or spray them lightly when shaping the dough to prevent sticking.
- Do not overmix the dough once the pistachios are added to keep the biscotti tender.
- Flipping the biscotti halfway through the second bake helps achieve even crispness.
- Allow the biscotti to cool completely before dipping in chocolate to ensure the chocolate sets properly.
- Store biscotti in an airtight container to maintain their freshness and crunch.
Nutrition
- Serving Size: 1 biscotti (approx.)
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
