In my search to find new recipes to keep my husband’s biscotti jar full, I came across this recipe for biscotti flavored with orange and pistachios. The combination works really well, and may just yet become my new favorite biscotti. Biscotti simply means twice baked which is how biscotti are made so crisp. The dough is first shaped into logs and baked, then thinly sliced and baked once more. You can easily create small biscotti, or long thin biscotti depending on how you shape the dough. Biscotti do crisp up as they cool, so do be careful not to over-bake them. You can blanch the pistachios by dropping them in boiling water for a minute or two which will increase their color and help you to slip off their skins, but it isn’t necessary.
Deborah Mele 2011
- 6 Ounces Shelled Unsalted Pistachios
- 1 Cup Plus 2 Tablespoons All-purpose Flour
- 1/2 Cup Sugar
- 1 Teaspoon Baking Powder
- 4 Teaspoons Candied Orange, Finely Chopped
- 2 Large Eggs, Beaten
- Zest Of 1 Orange
- 2 Tablespoons Orange Juice
- Preheat oven to 350 degrees F.
- Mix together the flour, sugar and baking powder.
- In a separate bowl, mix together the eggs, candied peel, zest, and orange juice.
- Mix the dry ingredients into the egg mixture until mixed, then add the pistachios.
- Dump onto a lightly floured surface and using floured hands gently knead for a minute or two and then divide into two pieces.
- Shape each piece into a log and place the logs onto a lightly greased baking sheets.
- Bake for about 20 to 25 minutes until lightly browned and firm to the touch, cool ten minutes, then slice the logs with a serrated knife into 1/2 inch slices.
- Lay these slices cut side down and then return to the oven to bake another 5 to 7 minutes.
- Cool, then store in an airtight container.