Italian Pistachio & Orange Biscotti

A Taste of Tuscan Sunshine

Transport yourself to the sun-drenched hills of Tuscany with these exquisite Pistachio & Orange Biscotti. This classic Italian cookie, known for its satisfying crunch and elegant flavor profile, is elevated with the vibrant green of pistachios and the bright aroma of fresh orange zest. Ideal for dunking into your morning coffee or a sweet wine, these biscotti are a testament to simple, sophisticated baking.

Cuisine: Italian | Diet: None | Skill Level: Intermediate | Cost: Moderate

Ingredients

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (from 1 large orange)
• 1 cup (120g) shelled pistachios, roughly chopped

Preparation

1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This parchment ensures the biscotti don’t stick and cook evenly.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking ensures all dry ingredients are evenly distributed, crucial for consistent texture.
3. In a separate medium bowl, whisk the eggs, vanilla extract, and orange zest until just combined. The orange zest should smell fragrant as it’s incorporated.
4. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. Be careful not to overmix; overmixing develops gluten, leading to tougher biscotti.
5. Add the chopped pistachios to the dough and gently knead them in until they are evenly distributed. The dough will be quite sticky at this stage.
6. Turn the dough out onto a lightly floured surface. Divide the dough in half. With lightly floured hands, shape each half into a log, about 10-12 inches (25-30 cm) long and 2 inches (5 cm) wide. Place these logs onto the prepared baking sheet, leaving ample space between them as they will spread slightly.

Cooking

1. Bake the logs for 25-30 minutes, or until golden brown and firm to the touch. Your kitchen should be filled with a wonderful sweet, nutty aroma. When pressed lightly, the logs should feel slightly springy.
2. Remove the baking sheet from the oven and carefully transfer the logs to a wire rack to cool for 10-15 minutes. This cooling period is vital; it allows the logs to firm up enough for slicing without crumbling.
3. Reduce the oven temperature to 300°F (150°C).
4. Once slightly cooled, use a sharp, serrated knife to carefully slice the logs diagonally into 1/2-inch (1.25 cm) thick cookies. The crunch of the knife through the partially baked log should feel clean.
5. Lay the sliced biscotti cut-side down on the baking sheet. Return them to the oven for a second bake for another 25-30 minutes, flipping them halfway through. This second bake is what gives biscotti their signature dry, crisp texture and ensures they are thoroughly dried out and crunchy. They should feel very firm and look toasted golden-brown.

Serving

Allow the biscotti to cool completely on a wire rack before serving. They are traditionally served alongside a cup of hot espresso, coffee, or a sweet dessert wine like Vin Santo, perfect for dunking.

Storage

Store in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 3 months; thaw at room temperature before serving.

The Art of the Perfect Dip

These Pistachio & Orange Biscotti are more than just a cookie; they’re an experience. Each bite delivers a satisfying crunch followed by a delicate burst of citrus and nutty flavor. They keep wonderfully, making them an excellent treat to have on hand or to gift. Enjoy the simple pleasure of Italian baking in your own home, transforming an ordinary moment into a delightful ritual.

Tags: Italian biscotti, pistachio orange cookies, twice-baked cookies, coffee biscuits, Mediterranean baking

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

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Rooted in the hearts of Dyment and Borups Corners, this project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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