Orange-Pistachio Biscotti
Author Notes: The cookie so nice they baked it twice! I particularly love biscotti for its long shelf life: Undipped, biscotti will keep up to 2 1/2 weeks in an airtight container (dipped, up to 1 week). They're perfect for when you want to have something homemade on hand for unexpected visitors! —Erin McDowell
Makes: about 30 cookies
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3
eggs
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1
cup sugar
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2
tablespoons orange zest
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1/2
teaspoon vanilla extract
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2 3/4
cups all-purpose flour
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1 1/2
teaspoons baking powder
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3/4
teaspoon kosher salt
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1 1/4
cups whole shelled pistachios
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Melted dark chocolate, for dipping (optional)
- Preheat the oven to 350º F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the eggs and sugar until well combined. Add the orange zest and vanilla extract and whisk to combine.
- In another medium bowl, whisk the flour, baking powder, and salt to combine. Add this mixture to the eggs, and mix with a rubber spatula until the dough is fully combined. Add the pistachios and mix just to combine. Be careful not to overmix.
- Wet your hands with a bit of water or spray them lightly with nonstick spray. Divide the dough in half and shape each into a log on the prepared baking sheets. The logs should be about 2 inches wide.
- Bake the logs until they're golden around the edges and they spring back lightly when touched on the surface, 25 to 30 minutes. Cool the logs until they are easily handled, about 30 minutes.
- Use a sharp serrated knife to cut the logs crosswise into even pieces about 1/2-inch thick. Place the sliced biscotti back onto the baking sheets, laying flat, and bake again until evenly browned, dry, and crisp, 15 to 20 minutes more. You may want to flip the biscotti over halfway through the second bake to ensure that they bake evenly.
- Cool the biscotti completely before dipping them in melted chocolate (if using). Store in an airtight container for up to 1 week (dipped) or up to 2 1/2 (undipped).
- This recipe is a Community Pick!
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I followed the recipe and didn't come out with a too dry dough. It came out perfect, actually. What I did was add the flour 1/4 cup at a time and then kneaded the dough a bit after the last of the flour went in (gently, not like a bread dough). It started as a dry mix but after a minute or two the flour incorporated beautifully and became easy to mold into the logs. I picked this method up a la Julia Child's "Cooking with the Masters" series featuring Nick Malgieri.
https://www.pbs.org/video...
I used your sugar, egg, flour, baking powder, and salt quantities as a jumping off place to play with my own flavors (I went cranberry, orange zest, blanched almonds and loved the flavor). I made one batch that was slightly dense (but still tasty and perfectly dunkable). I then tried again with two small changes (which is inherently a bad experiment in account of two variables, but oh well)-- I reduced the flour by half a cup, and I added the cranberries and almonds to the flour mixture before adding it all at once to the egg because I was worried that adding them separately led to overmixing in my first try. This second batter was definitely wetter (unsurprisingly). I think both attempts were good, with the second yielding slightly richer and lighter biscotti. Just throwing all this out there so that those concerned about dry dough can try a slightly different approach.
yup, mix was way too dry. The biscotti log did not spread during the first bake, despite adding some orange juice to the dough (only a tbsp or so), ended up with thick, squat logs...
Yep very dry mix ,but I persevered and not to bad ,the wife was looking over my shoulder but was quite eating them LOL !!! 😂😂
Hi you geniuses at Food 52,
I tried this recipe recently with the exact measurements and my dough turned out quite dry. I added an extra egg but that caused the dough to rise too much. Would you add liquid (i.e. milk) to it or just less flour? Thanks!
Yes, please let me know as I am about to make them!
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