Biscotti is more correctly known as biscotti di Prato , also known as cantuccini , are twice baked biscuits originated in the Italian city of Prato . the biscuits are oblong shaped , made crunchy through cutting the loaf of dough and re-baked.
Biscotti is the plural form of biscotto. As these are twice baked and dry could be stored for long period.
Modern biscotti recipes often contain almonds , pine nuts , pistachios and hazelnuts or spices such as anise or cinnamon.
After baking , chocolate glaze can be given.
I used orange juice in the traditional pistachio biscotti , for flavor and taste. Yes , it has the flavor of orange and it gives some color to the biscotti.
Shelled unsalted pistachios – ¾ cup
All purpose flour – 2 cup
Sugar – ½ cup
Baking powder – 1 tsp
Orange Zest – 1 tsp
Juice of one Orange
Butter – 1 tbs
Mix flour and baking powder well.
In a bowl , add the butter and sugar whisk well.
Add in the vegetable oil and whisk again till the sugar is dissolved.
Add the orange juice , zest and pistachios mix well.
Now , add the flour mixture in mix well.
Shape into rectangles and arrange in the baking tray.
Let it cool for ten minutes, then slice with a knife into ½ inch slices.
Keep these slices in the grill rack and bake for another 5 – 7 minutes / crisp and golden brown.
Orange Pistachios biscotti is ready to serve.