Name: Pistachio–Orange Biscotti
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 15
Ingredients: 1 cup (250 ml) unbleached all-purpose flour; 1/2 cup (125 ml) sugar; 3 tablespoons (45 ml) cocoa powder, sifted; 1/2 teaspoon (2,5 ml) baking powder; 1 pinch salt; 1/2 cup (125 ml) cold unsalted butter, cut into cubes; 1 egg; 3 tablespoons (45 ml) milk; 1 teaspoon (5 ml) vanilla extract; 1/4 cup (60 ml) candied orange peel, diced; 1/4 cup (60 ml) crushed unsalted pistachios

Preparation

- With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a food processor, combine the dry ingredients. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the egg, milk and vanilla extract. Pulse until just combined.
- Place the dough in a bowl and use your hands to mix in the candied orange peel and pistachios.
- On a floured surface, shape the dough into a 30-cm (12-inch) long log. Place on the baking sheet and bake for 40 minutes. Transfer to a cutting board.
- Let cool about 10 minutes. Using a serrated knife, cut the log diagonally into 2-cm (3/4-inch) slices.
- Arrange the slices on the baking sheet and bake again for about 25 minutes. Cool on a rack.

Pistachio–Orange Biscotti

Categories

Ingredients

Preparation

Personal Note