Description
These crisp biscotti are packed with pistachios and candied orange peel, then dipped in white or dark chocolate for a delicious cookie that's perfect for dunking in coffee or tea, or for holiday gifting.
Ingredients
- 1/2 cup (1 stick) Land O' Lakes® Salted Butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted pistachios*, plus more for topping
- 3/4 cup chopped candied orange peel, plus more for topping
- 4 ounces white chocolate
- 4 ounces dark chocolate
Instructions
- Preheat your oven to 325 degrees F / 160˚C. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3 minutes. Mix in the vanilla extract, then add one egg at a time, mixing until combined.
- In a separate bowl, whisk together the dry ingredients: the flour, baking powder and salt. Add the dry ingredient mixture to the wet ingredients in two batches, mixing until combined.
- Stir in the pistachios and candied orange peel.
- Divide dough in half. Using your hands, shape each half of the dough into a loaf about 7"x5" (18x13cm) and place them on a cookie sheet lined with parchment paper.
- Bake for 25-30 minutes at 325˚F, until light golden brown around the edges and bottom. Remove from the oven and let cool to room temperature. (If the cookies aren't cool enough, they won't cut well. You can speed this up by popping them in the refrigerator or the freezer.)
- Once the logs are cool, use a serrated knife to cut the biscotti into 1/2-inch thick slices.
- Place the biscotti back on the baking sheet you used before, cut side down, and bake a second time for 13-15 minutes, flipping halfway through. We like ours on the less crisp side, but if you want them to have an extra crisp texture, leave them in for an additional 2-4 minutes. Remove from the oven and transfer the biscotti to a wire rack to cool completely.
- Melt the white chocolate and dark chocolate in separate bowls in the microwave in 30 second intervals, stirring well between each interval, until fully melted.
- Dip half of the biscotti in dark or white chocolate, let the excess chocolate drip off, then transfer to the parchment paper lined baking sheet. Optional: top with more chopped candied orange peel and pistachios. Let the chocolate set, then enjoy!
Notes
*If you can't find unsalted pistachios, use lightly salted pistachios and don't use the salt in the recipe.
*To make the candied oranges, first cut the skin off of 2-3 oranges in 3-4 large pieces, and then use a paring knife to cut off an excess white pith. In a saucepan, dissolve 1 cup of sugar in 1 cup of water. Once dissolved, add in the orange peel and cook for an hour. Remove the orange peel from the syrup with a slotted spoon, and move to a wire cooling rack set atop a baking sheet. Let the orange peels cool and dry until sticky but not wet, then toss them in 1/2 cup of sugar. For this recipe, we cut the peels up into smaller pieces.
*Storage: You can keep these stored in an airtight container at room temperature for 2-3 weeks, so they make for a great edible holiday gift! For even longer storage, you can further dry them out in the oven for a few extra minutes.
*Freezing: You can freeze these biscotti in an airtight container for up to 6 months. Make sure to place parchment paper between layers to prevent sticking. Defrost them overnight at room temperature.
*We used salted butter, but you can also use unsalted butter and add an extra 1/4 teaspoon of kosher salt.
*You'll want to use a serrated knife to cut the biscotti into slices. A regular knife may end up cracking the top or the bottom of the biscotti, making it hard for them to sit flat during the second bake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 283
- Sugar: 20 g
- Sodium: 76.2 mg
- Fat: 14.9 g
- Carbohydrates: 33.8 g
- Fiber: 1.8 g
- Protein: 4.5 g