Orange Pistachio Biscotti Recipes
ORANGE PISTACHIO BISCOTTI
Steps:
- Preheat oven to 350 F. Line a large, heavy baking sheet with parchment paper. In medium bowl, sift together flour, baking powder and salt. Whisk to blend. In large bowl, combine sugar, butter, orange peel, juice and vanilla. Using an electric mixer, beat mixture until light and fluffy. Beat in eggs one at a time, beasting well after each addition. Mix in flour mixture until well blended. Stir in cherries and pistachios. Divide dough in half. On lighlty floured surface, with floured hands, shape each half into a 2 1/2 x 9 1/2" log. Place both logs on prepared baking sheet, spacing evently. Bake until light brown and firm to the touch, about 35 to 40 minutes. Remove from oven; let cool on baking sheet on cooling rack. Once cool, carefully transfer logs to cutting board. With a serrated knife, cut logs on the diagonal into 1/2" wide slices. Arrange slices cut side down onsame baking sheet. Bake 10 minutes; turn and bake 5 minutes more until golden. Transfer to cooling rack. Store biscotti at room temp for up to 2 weeks.
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- Make the biscotti dough. In a stand mixer with a paddle attachment, cream the butter, sugar, orange zest, and vanilla extract together until it is light and fluffy. Add one egg at a time, making sure each egg is well incorporated before adding the next. In a separate bowl, combine the all purpose flour, baking powder, and salt. Whisk the mixture together until it is well combined. Gradually add the flour mixture to the egg mixture. Mix until it's combined, but do not over mix. Use a rubber spatula to stir in the pistachio nuts.
- Shape the dough into logs. Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Flour your work surface, then dump the dough out onto it and divide it in half. Flour your hands before shaping the dough. Divide the biscotti dough in half if you want smaller biscotti cookies, or you can shape it into one large log so it makes larger biscottis.One log: Shape the biscotti dough into a 12-inch long, 4-inch wide log, then flatten the edges to the pan.Two logs: Divide the biscotti dough in half. Shape the logs into 10 inches long, 3-4 inch wide logs.
- Make the egg wash. Combine the egg white and water, then whisk until little bubbles form. Use a pastry brush to brush the egg wash onto the top of the biscotti logs. Sprinkle the tops with sugar.
- First bake. Place the pan in the oven and bake the biscotti log for 30 minutes if you are making two logs, or 40 minutes if you are making one large log. Remove the pan from the oven and let it cool for 10 minutes. Cut the biscotti diagonally with a serrated knife so they are 1 1/2 inch thick. Place the biscottis on their sides back on the pan.
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