Description
Orange Pistachio Biscotti are crunchy, zesty Italian cookies that perfectly balance nutty richness and bright citrus flavor. Ideal as a snack alongside coffee or tea, these twice-baked biscotti combine roasted pistachios and fresh orange zest for a crisp, flavorful treat that keeps well and can be customized easily.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- Zest of 1 large orange
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped roasted pistachios
Instructions
- Mix dry ingredients: Combine the flour, baking powder, salt, sugar, and orange zest in a large bowl. Mixing the zest here helps to evenly distribute the vibrant citrus flavor throughout your biscotti.
- Whisk wet ingredients: In a separate bowl, beat the eggs with vanilla extract until smooth. The eggs act as a binder and add moisture to create the perfect dough consistency.
- Combine and add pistachios: Gradually mix the wet ingredients into the dry mixture until a thick dough forms. Gently fold in the chopped pistachios, making sure they’re evenly dispersed for consistent nutty bites.
- Shape the dough: On a lightly floured surface, form the dough into a long log approximately 12 inches in length and 2-3 inches wide. This shape is ideal for slicing once baked.
- First bake: Transfer the log to a parchment-lined baking sheet and bake at 350°F (175°C) for about 25-30 minutes until golden brown and firm to the touch.
- Slice and second bake: Remove the log from the oven and allow it to cool slightly. Using a serrated knife, slice it into 1/2-inch thick pieces on a diagonal, then place the slices cut-side down back on the baking sheet. Bake again for about 10-15 minutes to dry out the biscotti and achieve that signature crunchy texture.
Notes
- Use fresh zest: Freshly grated orange zest delivers the brightest and most intense citrus flavor.
- Chill dough if sticky: If the dough feels overly soft, chilling it for 15-20 minutes makes it easier to handle and shape.
- Slice with a serrated knife: A serrated edge prevents crumbling and gives clean cuts for perfect biscotti.
- Don’t skip the second bake: The twice-baked process is what creates the hallmark crunch.
- Store in airtight containers: Keep biscotti fresh and crunchy for days by storing them properly.
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Orange Pistachio Biscotti, Italian cookies, crunchy biscotti, citrus biscotti, nutty biscotti, twice baked cookies, coffee snack, gluten free biscotti
