Try this Orange Pistachio Biscotti recipe, or contribute your own.
- Carbohydrate 13.9653166477222 g
- Cholesterol 1059.13333333002 mg
- Fat 25.2528666659377 g
- Fiber 0.498333347174922 g
- Protein 32.9868166639067 g
- Saturated Fat 7.97663999954572 g
- Serving Size 1 1 Serving (440g)
- Sodium 14355.1467066644 mg
- Sugar 13.4669833005473 g
- Trans Fat 4.20736166662997 g
- Calories 414 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Mix together the flour, sugar and baking powder.
- In a separate bowl, mix together the eggs, candied peel, zest, and orange juice.
- Mix the dry ingredients into the egg mixture until mixed, then add the pistachios.
- Dump onto a lightly floured surface and using floured hands gently knead for a minute or two and then divide into two pieces.
- Shape each piece into a log and place the logs onto a lightly greased baking sheets.
- Bake for about 20 to 25 minutes until lightly browned and firm to the touch, cool ten minutes, then slice the logs with a serrated knife into 1/2 inch slices.
- Lay these slices cut side down and then return to the oven to bake another 5 to 7 minutes.
- Cool, then store in an airtight container.
All-purpose flour provides the structural gluten network required to hold heavy mix-ins without collapsing during the double-bake process. Swapping this flour for a lower-protein pastry flour will yield a crumbly texture that shatters when sliced, while high-protein bread flour produces a tough, chewy interior that resists the drying phase. Measure flour by weight or spoon it into the measuring cup to avoid packing excess density into the dough.
Folding shelled unsalted pistachios and finely chopped candied orange peel into the wet-dry mixture requires a gentle hand to prevent gluten overdevelopment. Incorporate these solid additions only after the dough just comes together, ensuring even distribution without toughening the final crumb. Wet or floured hands prevent the sticky dough mass from adhering to your skin during shaping.
Baking the initial formed logs at 350 degrees Fahrenheit for 20 to 25 minutes sets the exterior structure before slicing. Allow the baked logs to cool for precisely ten minutes so the interior moisture redistributes safely. Use a serrated knife for slicing the cooled logs into half-inch portions; a smooth blade will fracture the nuts unevenly and shatter the crisp edges.
Returning the individual slices cut-side down for an additional five to seven minutes drives out remaining moisture to achieve maximum crispness. Storing cooled biscotti in an airtight container preserves their brittle snap for weeks. Stale pieces regain part of their original texture when flashed in a warm oven for three minutes.
