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.
Toasted Pistachio Orange Biscotti
- 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
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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.
Add flour, baking powder, baking soda, and salt. With the paddle attachment, beat on low speed just until combined. Fold in pistachios.
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.
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.
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.
This was delicious! Nutty, lightly fruity. Perfect sweetness. I dipped the boscotti in hot black coffee and it just melted in my mouth! YUMMY!
I also LOVE my biscotti dipped in coffee. In fact, I simply wouldn’t eat it any other way!
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.
I think your recipe sounds great too! No judgment here!!! I’ve made cookies before that had pudding mix in them. 🙂
Can I use coconut sugar instant of cane sugar?
Hi Susan – Yep, you can substitute with a 1:1 ratio. However, you may need to grind your coconut sugar first. The crystals tend to be larger than cane and that can cause too big of air bubbles in the bread — which sounds lovely! but can make it collapse.