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Orange Pistachio Biscotti

Orange Pistachio Biscotti
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Orange Pistachio Biscotti is a crisp Italian-inspired cookie combining zesty fresh orange zest with crunchy toasted pistachios. Perfect for dipping into coffee or tea, this sweet and tangy biscotti is easy to make with simple ingredients and delivers a bright, flavorful treat with lasting freshness and a satisfying nutty crunch.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • Zest of 2 fresh oranges

Wet Ingredients

  • 2 large whole eggs
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 1 cup toasted and chopped pistachios

Instructions

  1. Prepare Your Ingredients: Gather all your ingredients and toast the pistachios lightly to enhance their flavor. Preheat the oven to 350°F (175°C) to get ready for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Then stir in the fresh orange zest to evenly distribute the citrus aroma throughout the mix.
  3. Combine Wet Ingredients: Beat the eggs and vanilla extract together in a separate bowl until well blended. This mixture will give your biscotti a smooth texture and balanced sweetness.
  4. Form the Dough: Slowly incorporate the wet ingredients into the dry mixture, stirring until a sticky dough forms. Fold in the toasted pistachios carefully to keep chunks intact.
  5. Shape and Bake the Dough: Divide the dough into two logs and place them onto a parchment-lined baking sheet. Flatten each log slightly and bake for 25-30 minutes, until firm and golden.
  6. Slice and Second Bake: Remove the logs from the oven and let cool for 10 minutes. Using a serrated knife, slice the logs diagonally into ½-inch thick pieces. Return the slices to the baking sheet, cut side down, and bake for an additional 10-15 minutes to crisp them up beautifully.

Notes

  • Use Fresh Zest: Always zest fresh oranges right before mixing to maximize flavor.
  • Don’t Overmix Dough: Stir just until combined to avoid tough biscotti.
  • Slice Carefully: Use a serrated knife and gentle sawing motions to keep slices neat and intact.
  • Double Bake for Crunch: The second bake is essential to achieve that classic, crunchy biscotti texture.
  • Cool Completely: Let biscotti cool on a wire rack to maintain crispness and prevent moisture buildup.

Nutrition

Keywords: Orange Biscotti, Pistachio Cookies, Italian Biscotti, Citrus Cookies, Crunchy Biscotti, Coffee Biscotti, Tea Biscotti, Gluten-Free Biscotti

Find it online: https://marycorner.com/orange-pistachio-biscotti/