Orange Pistachio Biscotti
Biscotti simply means twice baked which is how biscotti are made so crisp. The dough is first shaped into logs and baked, then thinly sliced and baked once more. You can easily create small biscotti, or long thin biscotti depending on how you shape the dough. Biscotti do crisp up as they cool, so do be careful not to over-bake them. These cookies are low in fat and sugar and get their flavor from the orange juice and zest as well as the pistachio nuts which make them both a healthy, and satisfying snack.
We rarely have cookies in our house apart from the biscotti I make frequently to fill my husband’s biscotti jar, and in my search to find new recipes to keep the jar full, I came across this recipe and found the combination of flavors works really well, and may just yet become my new favorite biscotti. You can blanch the pistachios by dropping them in boiling water for a minute or two which will increase their color and help you to slip off their skins, but it really isn’t necessary.
- This cookie is low in fat since there is no added fat apart from the fat within the nuts but the crisp texture is very satisfying.
- Pistachios are high in protein and fiber and are packed with antioxidants. The nuts are also high in potassium which helps to regulate blood pressure, maintain water balance, and help to strengthen muscles.
Biscotti are crisp low fat cookies that can be enjoyed throughout the day.
Yield: Serves 12
Prep Time: 15 mins
Cook Time: 25 mins
6 Ounces Shelled Unsalted Pistachios
1 Cup Plus 2 Tablespoons All-purpose Flour
1/2 Cup Sugar
1 Teaspoon Baking Powder
4 Teaspoons Candied Orange, Finely Chopped
2 Large Eggs, Beaten
Zest Of 1 Orange
2 Tablespoons Orange Juice
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 minutes until lightly browned.
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 minutes.
Cool, then store in an airtight container.