Italian Pistachio-Orange Biscotti

INGREDIENTS:

YIELD: about 30 cookies

•                  4 eggs

• • 3/4 cup (150 gr) of sugar

  • 4 oz (115 gr) of unsalted butter

  • 1 teaspoon of vanilla extract

  • zest of 1 orange

  • 1/2 teaspoon of salt

  • 2⅔ cups (400 gr) of all-purpose flour

  • 2 teaspoons of baking powder

  • 1 ¼ cups (about 125 gr) of whole pistachios, divided

  • 1 cup (150 gr) of semi-sweet chocolate

  • 1 teaspoon of butter (optional)

  • 1/4 cup of white chocolate (optional)

    PREPARATION:

    TIME: 90 minutes

    Melt the butter by cutting it in pieces in a heat safe container, placing it in a small pan with an inch of boiling water, until it melts. Or melt in the microwave for about 20-30 seconds. Let it cool down.

    Preheat the oven to  350° F (175°C).

    In a large bowl, whisk the eggs with the sugar until light and fluffy.

    Add the melted butter to the egg/sugar, together with a pinch of salt, the vanilla extract and the orange zest. Stir some more.

    Blend in the flour and the baking power.

    Fold in 1 cup of pistachios.

    Divide the dough in half. Place on a cookie sheet covered with parchment paper. Sprinkle with a bit of flour and shape into two logs, flattened on top, and about 2 inch wide.

    Bake until golden around the edges, for about 25 minutes.

    Remove from the oven, and let it cool off for 10 minutes. On a cutting board, with a sharp knife, cut out the cookies diagonally into 1/2 inch thick biscotti. (about 30).

    Place them back on the cookie sheet. Bake the cookies for 10 to 12  more minutes, flip them around and bake for another 10 minutes, until each side is a little golden.

    Melt the chocolate. in microwave for 45 seconds (or double boiler). Mix and add 15 more seconds if needed. And add 1 teaspoon of butter if the chocolate is too dense for dipping.

    Dip each cookie halfway into the chocolate.

    And sprinkle with the remaining pistachios (crushed).

    You can also melt some white chocolate and drizzle on top.

Video courtesy of Cooking with Manuela