Description: Who doesn’t love a crunchy sweet biscotti with nutty pistachios and zesty orange with their coffee?! Dunking my cookie in my yummy cappuccino has always been very enjoyable for me and this biscotti did the same, love how it makes it a little sweeter and soft. With this recipe, you will have amazing flavour combinations of rich cocoa met with pistachios and candied orange zest! Please give it a try yourself and I assure you that it won’t disappoint you! Recipe adapted from www.countryliving.com
Servings
12
Ingredients
2 oranges, zested (avoid white pith)-
1 cup sugar, divided
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1/4 cup semi sweet chocolate chips
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1/3 cup chopped pistachios
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1 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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1/2 tsp baking soda
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a pinch of salt
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3 tbsp unsalted butter, at room temperature
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1 egg
Instructions
Place zest in a small saucepan, add enough water to cover, and bring to a boil. Drain off water and repeat the boiling and draining process 2 more times.
Combine 1/2 cup water and 1/2 cup sugar in a pot & bring to a boil. Add zest & simmer for 4-5 mins. Let it cool.
Pulse chocolate chips and pistachios in a food processor for 3 or 4 times to break up.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Preheat the oven to 180C. Beat together butter and 1/2 cup sugar with an electric whisker until pale and fluffy. Add the egg and beat until fully combined. Add candied orange zest to butter-sugar mixture, three-fourths flour mixture and combine with a spatula. Add chocolate-pistachio mixture and remaining flour mixture, mixing until dough just comes together. Do not overmix.
Place dough on a lined 12-inch baking tin. Shape each piece into a 12-inch-long log, 1/2 inch high using damp hands.
Bake for about 25 mins., rotating baking sheets halfway through. Remove the log from the oven and reduce oven temperature to 120C.
Cool logs on baking sheet for 20 mins., transfer logs to a board and slice into 1/2 inch biscottis with a serrated knife.
Place biscotti on a lined baking tin, spacing a few centimetres apart. Bake biscotti for about 20-25 mins. until slightly crisp, rotating baking sheets halfway through. Transfer to a wire rack to cool.
