Orange Pistachioa Biscotti

 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.

Requirements :

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

Vegetable Oil – 4 tbs

Method :

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.

On the kitchen counter , add this dough and knead well with hands for five minutes.

Shape into rectangles and arrange in the baking tray.

Preheat the oven to 220 * C @ convection mode.

Bake for about 20 minutes until golden brown and firm to touch.

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.

Let it cool and store in airtight container.

Orange Pistachios biscotti is ready to serve.

Note :

I used the nut as a whole , can be chopped coarsely and used.





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