• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Toasted Pistachio Orange Biscotti

November 29, 2019 by theeverykitchen@gmail.com 4 Comments

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee.

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

I made my first ever biscotti on December 14, 2014, and I originally set out to update that old post with new pictures. You see, Florida Crystals sent me some sugar. Actually, they sent me a whole lotta sugar. Organic Raw Cane Sugar. Organic Raw Brown Cane Sugar. And Organic Powdered Cane Sugar.


Originally, I thought I’d whip up a recipe incorporating #allthesugars and that recipe was going to be cinnamon rolls. Aunt Janet’s Cinnamon Rolls are bomb and, even though I’ve made them four times, I have yet to get really good pictures. (They use all three types of sugar, so perfect for Florida Crystals testing.) However. I knew that I would be using all of these sugars during the week of Thanksgiving and that there would be gravy and stuffing and green bean casserole and creamed corn and marshmallow sweet potatoes and wine and wine and cocktails and wine and pie (and Bojangles (I’m in The South this week)). And, being a planner, I planned on not wanting cinnamon rolls on top of it all. Plus, did I mention I’m a dietitian. All things in moderation, including Florida Crystals.

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com
Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

So when my I thought of biscotti, I couldn’t be swayed. My first biscotti those few years ago was Pistachio Cranberry dipped in chocolate. Five years later, I’m like, Why the need for chocolate? Yes, chocolate is nice. It gets all melty when you dip it in coffee. But chocolate steals the show. I’d like to think now that I’m in my 30s (young 30s, ahem), my palate has matured a bit. This time around, especially the day after Thanksgiving, I couldn’t even be bothered with the sweetened cranberries. I wanted a crisp and light, semi-sweet, a-little-bit-salty, baked-for-distinguished-palates pistachio biscotti.

And then, with slightly more reflection and a mug of black coffee in my hand, I thought to myself, Why not add some orange. I love to dip biscotti in my coffee and I also love orange flavored coffee (sounds weird, but worth a try, I promise) and so why not try a Toasted Pistachio Orange Biscotti? SOLD.

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com
Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

(Although, that reasoning isn’t always solid. For example: I love to dip biscotti in my coffee and I also love peppermint flavored coffee and so why not try a Peppermint Pistachio Biscotti? I believe, in math terms, this is something like A*B=AB, but A+B=C. Right? Right. Have I lost you? I have lost myself. And I’m 100 percent mathematically sure that my math analogy does not apply.)

Regardless of how I got here, you’re welcome. We now have Toasted Pistachio Orange Biscotti that is super well-balanced with citrusy notes, whose toasty, a-little-bit-salty pistachios steal the show, and which goes especially well dipped in a cuppa black coffee. This recipe is right up my alley, post-Thanksgiving Day and all.

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com
5 from 1 vote
Print

Toasted Pistachio Orange Biscotti

Course Breakfast, Dessert, Snack
Cuisine American, Italian
Keyword biscotti, cantucci
Prep Time 10 minutes
Cook Time 50 minutes
Servings 16 pieces
Author Danielle Cushing

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tablespoons Florida Crystals Organic Raw Cane Sugar divided
  • 2 tablespoons milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons grated orange zest
  • 1 1/2 cups whole pistachios
  • 1 egg white whipped

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In an electric mixer, using whisk attachment on medium-high speed, whisk eggs, 1/2 cup sugar, milk, vanilla, and orange zest for 3 minutes.

  3. Add flour, baking powder, baking soda, and salt. With the paddle attachment, beat on low speed just until combined. Fold in pistachios.

  4. Place some water on a clean surface. Flour your hands. The dough will be sticky, but the water and flour will keep it from sticking. Shape the dough into one large log, about 5 inches wide and 8-10 inches long. The biscotti log will puff up when baking, so don't worry if it doesn't look like much. Brush with egg white and sprinkle with extra 2 tablespoons sugar.

  5. Bake 20-30 minutes or until firm to touch. Remove from oven and let cool completely. You can slice and finish the biscotti now, but you will get cleaner cuts if you refrigerate overnight.

  6. When ready to finish baking, set oven to 300 degrees F. Slice biscotti about 1/2-inch to 3/4-inch thick. I think the thinner, the better. The thinner they are, the more toasted the pistachios will get in the oven. Arrange on a baking sheet and bake 5-10 minutes per side until golden.

I received free samples of Florida Crystals Organic Raw Cane Sugar mentioned in this post. By posting this recipe for Toasted Pistachio Orange Biscotti, I am entering a recipe contest and am eligible to win prizes. I was not compensated for my time.

More from my site

  • Irish Apple Crumb Cake with Honey Whipped CreamIrish Apple Crumb Cake with Honey Whipped Cream
  • Paleo Southern Biscuits + Life ThingsPaleo Southern Biscuits + Life Things
  • Easy Rhubarb Zucchini BreadEasy Rhubarb Zucchini Bread
  • Skillet Lamb with Mango-Mint Chimichurri and Spring PeasSkillet Lamb with Mango-Mint Chimichurri and Spring Peas
  • Pork Tenderloin in Spiked Cider Cream SaucePork Tenderloin in Spiked Cider Cream Sauce
  • Cranberry-Pecan Spiced Quinoa Breakfast BowlsCranberry-Pecan Spiced Quinoa Breakfast Bowls

Filed Under: breakfast, christmas, cookies and bars, dessert, easter, lightened up, saint patrick's day, sweet breakfast, vegetarian Tagged With: biscotti, cantucci, florida crystals, italian cookies, pistachio biscotti, pistachio biscuits, toasted pistachios

Previous Post: « Rum Pumpkin Praline Pie
Next Post: Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles »

Reader Interactions

Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com

Easy Oven Tandoori Chicken + Life Things

Healthy Black Bean and Corn Dip

Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com

Sweet Potato, Kale, Mushroom Hash

The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Air Fryer Falafel Burgers

Air Fryer Spiced Potatoes Wedges are the perfect healthy alternative to French fries, with their crispy finish and golden-fried hue. | theeverykitchen.com
Thai Tuna Burgers with Papaya Salsa are made with bright, healthy, fresh flavors that will kick start your summer or brighten your winter. | theeverykitchen.com
Close your eyes and imagine eating a slice of Pink Lemonade Icebox Cake. Lightly lemon cookies, soft between layers of luscious whipped cream, crispy edges, the taste of butter that lingers on your tongue. Make the recipe this morning, enjoy it this afternoon. | theeverykitchen.com
Easy No-Filler Crab Cakes — blink and these healthy, gluten free treats will be all gone! | theeverykitchen.com
Healthy Steak Fajitas are excessively easy and won't take more than 20 minutes of your time. We eat with our eyes and this recipe has just as much color as it does flavor, so go ahead and dig in. | theeverykitchen.com

Comments

  1. Paulette

    November 30, 2019 at 5:06 pm

    5 stars
    This was delicious! Nutty, lightly fruity. Perfect sweetness. I dipped the boscotti in hot black coffee and it just melted in my mouth! YUMMY!

    Reply
    • theeverykitchen@gmail.com

      December 28, 2019 at 2:09 pm

      I also LOVE my biscotti dipped in coffee. In fact, I simply wouldn’t eat it any other way!

      Reply
  2. SherryinChicago

    January 12, 2020 at 1:44 pm

    There look wonderful! I have a family favorite cherry pistachio biscotti recipe that is made with pistachio pudding and a cookie mix (don’t judge, it is amazing with both coffee & red wine) and have been looking for a replacement I can make with just real food. Will need to give this recipe a try w/dried cherries.

    Reply
    • theeverykitchen@gmail.com

      March 7, 2020 at 9:57 am

      I think your recipe sounds great too! No judgment here!!! I’ve made cookies before that had pudding mix in them. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Footer

Instagram did not return a 200.
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Disclosure & Privacy Policy

Most Popular RIGHT NOW!

29 Healthy Groceries You Should Be Buying at Walmart
Easy No-Filler Crab Cakes

Copyright © 2021 · Foodie Pro & The Genesis Framework