Toasted Pistachio Orange Biscotti

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.

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.

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.

(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.

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.