Orange Pistachio Biscotti
Try this Orange Pistachio Biscotti recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 2
- 1 teaspoon baking powder
- 1/2 cup sugar
- 2 large eggs beaten
- 2 tablespoons orange juice
- zest of 1 orange
- 6 ounces shelled unsalted pistachios
- 1 cup plus 2 tablespoons all-purpose flour
- 4 teaspoons candied orange finely chopped
- Carbohydrate 13.9653166477222 g
- Cholesterol 1059.13333333002 mg
- Fat 25.2528666659377 g
- Fiber 0.498333347174922 g
- Protein 32.9868166639067 g
- Saturated Fat 7.97663999954572 g
- Serving Size 1 1 Serving (440g)
- Sodium 14355.1467066644 mg
- Sugar 13.4669833005473 g
- Trans Fat 4.20736166662997 g
- Calories 414 calories
Preheat oven to 350 degrees F. Mix together the flour, sugar and baking powder. In a separate bowl, mix together the eggs, candied peel, zest, and orange juice. Mix the dry ingredients into the egg mixture until mixed, then add the pistachios. Dump onto a lightly floured surface and using floured hands gently knead for a minute or two and then divide into two pieces. Shape each piece into a log and place the logs onto a lightly greased baking sheets. Bake for about 20 to 25 minutes until lightly browned and firm to the touch, cool ten minutes, then slice the logs with a serrated knife into 1/2 inch slices. Lay these slices cut side down and then return to the oven to bake another 5 to 7 minutes. Cool, then store in an airtight container.
