Pistachio Orange Biscotti
I was thinking about making my Grandmothers’ Mandel bread but got drawn to this pistachio orange biscotti recipe instead. Having made the Mandel bread many times definitely was helpful here. These cookies are great for even dipping into your breakfast coffee.
1 cup sugar
2 tablespoons orange, tangelo, or tangerine zest (I used two different oranges from our trees!
2 ¼ cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs room temperature
1 stick / ½ cup butter, melted
1 tablespoon orange liqueur, such as curaçao or triple sec
1 ½ cups pistachios
1 egg white
Preheat oven to 375. Line cookie sheet with parchment paper.
In a bowl rub the zest with the sugar until it looks like orange sand and the citrus starts to creep up your nose.
In a separate bowl mix together the flour, baking powder and salt with a whisk.
Add eggs to the citrus mixture and whisk to combine. Add half of the melted butter, whisk to combine and then complete with the other half of the butter. Now whisk in the triple sec (it is what I used). The mixture should look smooth and glossy.
Add in all the flour to this mixture at once. Stir with a wooden spoon until almost incorporated and then add your pistachios. Continue stirring until everything is completely combined.
Pour yourself a small bowl of water to keep your fingers moist while making the logs. Separate the dough into three. Make three long two-inch across by ten inches in length logs.
Whisk the egg white until foamy. Using a pastry brush, cover the entire log. Bake in the oven for 28-30 minutes. They should be golden brown. Let cool for 10-15 minutes.
Using a serrated knife cut 1/4″ cookies and return side down to the cookie sheet. I used two cookie sheets for this. Bake for 6 minutes, then flip the cookies and bake another 6 minutes. They should get browned.
These can save up to a few weeks in a sealed jar. I love these.