These orange pistachio biscotti are destined to be dipped in a cup of coffee and are great for breakfast or dessert.
Last weekend, Lauren and I went to her parents beach house. Her dad had made some coffee cashew biscotti, and Lauren was obsessed. I knew she liked biscotti, but didn’t realize how much. So I suggested we make some ourselves. I had never actually made biscotti, but knew the basics of how this Italian cookie was made. It really just means twice baked as you bake the dough in log format, then slice and bake again, which gives the biscotti it’s known crispness.
So when trying to decide what biscotti to make, Lauren mentioned that a patient of hers had brought in some orange pistachio biscotti that she really enjoyed. And with it nearing the end of orange season here, I figured it was meant to be made. Needless to say, this orange biscotti was a hit and we’ll be making more soon. Shoot, I’ll probably be making as many different flavors as I can imagine. Oh and if you are up for it, you can dip them in some chocolate because chocolate never hurts right? Hope you enjoy!
What Ingredients are in this Orange Pistachio Biscotti Recipe?
- All-purpose and whole wheat flour
- Baking powder
- Unsalted butter
- Granulated sugar
- Orange zest
- Vanilla extract
- Shelled unsalted pistachios
- Dark chocolate (optional)
How to Remove Skin from Pistachios
One of the important things with this recipe is to get unsalted pistachios. The problem, at least around here is the only unsalted pistachios that are sold, are sold with the shells. So you do have to take the time to remove the shells. I suggest watching a show on Netflix while doing this so time flies by. If you want to go even a step further, you can remove the skin although it’s not necessary. Below is how to remove skin from pistachios:
1. Remove shells from pistachios.
2. Bring pot of water to boil and add pistachios. Boil for 1 minute
3. Drain pistachios and immediately transfer to iced water to stop cooking process.
4. Once pistachios are cool, drain and use towel to rub agains skins to remove. This does take some time.
How to Make Biscotti
1. Sift flours and baking soda in medium bowl. Whisk in salt and set aside. (Note – I like the combination of all-purpose and whole wheat flour for texture but you can use all of one or the other)
2. In bowl of stand mixer, beat together butter, orange zest and vanilla extract until light and fluffy, about 3 minutes.
3. Add eggs one at a time with mixer on medium speed and mix until combined.
4. With mixer on low speed, slowly add flour mixture and mix until just combined. Fold in pistachios. Cover bowl and place in fridge for 1 hour.
5. Form dough into two logs and place on parchment-lined baking sheet. You want them to be about 3/4 inches thick and either two 11×2 inch logs or two 8×4 inch longs. It really depends on the size biscotti you want.
6. Brush top of biscotti with beaten egg white and sprinkle 1 tsp of sugar on each log. Bake at 350°F for 30 minutes or until the top is lightly brown.
7. Let cool for 10 minutes and then use a serrated knife to cut the biscotti 1 inch thick. If you want a longer biscotti, cut at a diagonal. Place cut side down on baking sheet
8. Bake for 8 minutes at 350°F and then flip and bake for another 8 minutes. The biscotti should still have a soft center but it will harden as it cools. Transfer to a wire rack to cool. If dipping in chocolate, melt chocolate by placing in heatproof bowl and microwave in 30 second intervals until chocolate is smooth. Dip biscotti and place back on wire rack to cool.
How Long Does Homemade Biscotti Last?
If in an airtight container, biscotti can last for 2 weeks which is part of the reason they’re so popular as gifts. You can also place in the freezer and it will last for 3-4 months.
What Should I Serve with Biscotti?
Biscotti is hard in part because it is normally served with a drink to dunk in like coffee. It is traditionally considered a dessert in Italy so is served with a cup of coffee, but can just as easily be eaten for breakfast or a snack for that matter.
Other Dessert Recipes
- Chocolate Chip Scones
- Chocolate Peanut Butter Banana Bites
- Chocolate Hazelnut Bars
- Ginger Cookies
- Banana Nutella Crepes
Orange Pistachio Biscotti
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 tbsp grated orange zest (about 2 oranges)
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 cups unsalted shelled pistachio nuts
- 1 egg white, lightly beaten
- 2 oz dark chocolate (optional)
- In a medium bowl, sift together the flour and baking powder. Add salt and set aside.
- Using an electric mixer or stand mixer, beat the butter, sugar, orange zest and vanilla until light and fluffy, about 3 minutes. Add 1 egg at a time and beat until each is mixed in.
- Reduce speed to low and slowly add flour and mix until just combined. Fold in pistachios. Cover and chill for in fridge for 1 hour.
- Preheat oven to 350°F. Line baking sheet with parchment paper. Divide dough in half and place on baking sheet. Shape dough into two 11x2 inch or 8x4 inch logs, keeping at least 3 inches between them. Brush each log with egg white and sprinkle 1 tsp sugar over the top and sides of each.
- Bake for 30 minutes or until the biscotti is light brown and firm to the touch. Remove from oven and let cool slightly for 10 minutes.
- Transfer logs to cutting board and cut on the diagonal 1" thick slices with a sharp serrated knife. (If it's crumbly, let cool for longer) Arrange the slices on the baking sheet and bake for 16 minutes, flipping the biscotti halfway through. Transfer to a wire rack and allow to cool.
- If dipping in dark chocolate, place chocolate in heatproof bowl and microwave in 30 second intervals until chocolate is smooth. Dip biscotti and transfer back to wire rack to cool.