Take the classic biscotti to the next level with these pistachios-filled, orange-flavored, chocolate-dipped cookies.
What I love most about these biscotti is not just the flavor combination (chocolate, orange and pistachio is a must-try!). But the crunchiness and crumbi-ness (if there is such a word) of these cookies.
Most biscotti you find around are a little dry and sometimes jaw-breaking crunchy. With today’s recipe you’ll get a crunchy enough cookie that is great for dunking (think: cappuccino, latte, steamed milk, tea …), but not too hard nor too dry, which is perfectly enjoyable all by itself. I promise, you won’t break anything with my biscotti. Well… except maybe for your diet! These are so good you won’t be able to stop at just one. 
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Pistachio Orange Biscotti
- Total Time: 65 minutes
- Yield: Makes about 30 1x
- Diet: Omnivore
Description
Crunchy biscotti dipped in chocolate and studded with pistachios. A perfect afternoon treat or holiday gift.
Ingredients
- 4 eggs
- 3/4 cups (178 ml) sugar
- 4 oz (115 g) unsalted butter
- 1 tsp vanilla extract
- zest of 1 orange
- 1/2 tsp salt
- 2 2/3 cups (644 ml) all-purpose flour
- 2 tsp baking powder
- 1 1/4 cups (296 ml) whole pistachios, divided
- 1 cups (237 ml) semi-sweet chocolate
- 1 tsp butter
- 1/4 cups (59 ml) white chocolate
Instructions
- Melt the butter by cutting it into pieces in a heat-safe container, placing it in a small pan with an inch of boiling water, until melted. Alternatively, melt in the microwave for 20-30 seconds. Let it cool.
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk the eggs with the sugar until light and fluffy.
- Add the melted butter, a pinch of salt, the vanilla extract, and the orange zest to the egg and sugar mixture. Stir.
- Blend in the flour and baking powder.
- Fold in 1 cup of pistachios.
- Divide the dough in half. Place on a cookie sheet covered with parchment paper. Sprinkle with a bit of flour and shape into two logs, flattened on top and about 2 inches wide.
- Bake for 25 minutes, or until golden around the edges.
- Remove from the oven and let cool for 10 minutes. On a cutting board, using a sharp knife, cut the dough diagonally into 1/2-inch thick biscotti (about 30).
- Place the biscotti back on the cookie sheet. Bake for 10 to 12 more minutes, flip, and bake for another 10 minutes, until each side is lightly golden.
- Melt the chocolate in the microwave for 45 seconds (or use a double boiler). Mix and add 15 more seconds if needed. Add 1 teaspoon of butter if the chocolate is too dense.
- Dip each cookie halfway into the chocolate.
- Sprinkle with the remaining (crushed) pistachios.
- Optionally, melt some white chocolate and drizzle on top.
Notes
- To ensure even baking, use a cookie sheet with parchment paper and lightly dust with flour before shaping the dough logs.
- For a richer flavor, toast the pistachios lightly in a dry pan before adding them to the dough.
- Store biscotti in an airtight container at room temperature for up to two weeks; the chocolate dipping will help preserve freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
What type of chocolate should I use for dipping the biscotti?
You can use dark, milk, or white chocolate based on your preference; just make sure it’s of good quality for the best flavor.
How do I ensure the biscotti has the right crunchiness?
Bake the biscotti until they are golden brown and then let them cool completely before slicing, as this helps achieve the perfect crunchy texture.
Can I substitute the pistachios with another nut?
Yes, you can use almonds or hazelnuts instead, but keep in mind that this will alter the flavor profile of the biscotti.
