Pistachio And Orange Biscotti Recipes
PISTACHIO AND ORANGE BISCOTTI
The ideal biscuit to dunk into your flat white.. or a cute festive gift. Alter the flavours to your fancy, retaining the liquid to nut ratio all combinations are delicious, hazelnut and baileys is a favourite!
Provided by AliceStewart
Time 50m
Yield Makes Approximately 30 Biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 180C. Line a large baking sheet with baking paper. Separate your eggs, retaining 1 yolk and 3 whites. Discard remaining 2 yolks.
- Combine the flour, sugar, ground almonds, bicarb and baking powder and sieve into a mixing bowl. Add the egg yolk, egg whites and orange juice to the dry ingredients, hand mix until well combined, should be a sticky consistency. Now add in your pistachios and orange zest, again hand mix to make sure they're well distributed throughout the dough.
- Half the mixture and shape into two logs, on your prepared baking tray. Bake for 30 minutes.
- Remove from the oven and let cool until you can handle it. Cut each log into 1cm diagonal slices. Lay each slice on the baking tray and return to the oven for a further 8-10 minutes. They should be browned around the outside but still pale in the centre (reference picture), but throughly dried out for that classic biscotti *SNAP*
PISTACHIO-ALMOND BISCOTTI
Steps:
- Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.
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