Description
A delightful biscotti recipe featuring pistachios and candied orange peel, perfect for dipping in coffee.
Ingredients
Scale
- ½ cup (1 stick) Land O’ Lakes® Salted Butter, softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted pistachios, plus more for topping
- ¾ 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
- For best results, ensure all ingredients are at room temperature before starting.
- You can adjust the baking time for your preferred level of crispness.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti