Dessert

Orange Pistachio Biscotti

Traditional biscotti cookies filled with orange zest and roasted pistachios. Eat these cookies along with a strong dark espresso for the ultimate treat!

To recipe
Crunchy biscotti with pistachios and orange zest

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Crunchy biscotti with pistachios and orange zest

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I never really saw the attraction of biscotti until I dunked them in my coffee and it was like a whole new cookie was born. They transform from being hard and dry to soft and warm.

Biscotti means "twice baked" so bake them, slice them into fingers and then bake again to get that crusty texture. I won't lie to you, biscotti for me have to be dunked, especially if they have chocolate on them!

Italian biscotti with orange zest and pistachios

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Recipe

Crunchy biscotti with pistachios and orange zest

Course:
Dessert
COOKing TIME:
40 minutes
Total TIME:
50 minutes
CUISINE:
Italian
PREP TIME:
10 minutes
SERVINGS:
14

Ingredients

  • 3 cups all purpose flour
  • 1/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 cup Pompeian Extra Virgin Olive Oil
  • 1/2 cup sugar
  • 4 large eggs
  • 1 1/2 teaspoons fresh rosemary (chopped finely)
  • 2 teaspoons vanilla extract
  • Zest of two oranges
  • 3/4 cup chopped roasted pistachios
  • 1 1/2 cup chocolate chips (melted)

Ingredient Swaps

Instructions

  1. In a bowl, whisk together the flour, baking powder and salt.
  2. In the bowl of a stand mixer, add the olive oil, sugar, eggs, rosemary, vanilla and zest. Mix until smooth and well combined.
  3. Gradually add the flour mixing on slow speed and scraping down after each addition.
  4. Once all of the flour is mixed, add the pistachios and mix for another ten seconds.
  5. Dump the dough onto a floured work surface. Divide it equally into two pieces.
  6. Form each piece of dough into a log shape about 3 inches by 12 long patting the dough down.
  7. Transfer the dough to a parchment lined baking tray.
  8. Bake in the oven for 30 minutes and then take the biscotti out and let cool for ten minutes.
  9. Carefully lift each piece of dough to a large cutting board.
  10. Using a sharp serrated knife, slice each slab into fingers about 1 1/2 inches wide.
  11. Place the cut biscotti back onto the baking tray with a space between each one, and bake in the oven for another 12-15 minutes.
  12. Let cool and drizzle with the melted chocolate.

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