These chocolate dipped orange pistachio biscotti are a nice variety to make for Valentine’s Day. You could replace the dark chocolate with pink melting chocolate if the colour is more important to you than the chocolate flavour.
Recipe:
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 2/3 cup butter, softened
- 1 1/2 cup sugar
- 4 eggs
- 2 teaspoons orange extract plus 1 Tablespoon orange zest
- 1 beaten egg yolk + 1 Tbsp. of milk to brush on top
For decorating:
1 bag of chocolate chips (dark, milk or melting chocolate)
3 cups raw pistachios (not the salted, roasted ones)
1. Mix flour and baking powder; set aside. In mixing bowl, beat butter 30 seconds. Add sugar and zest, beat until fluffy. Add eggs and vanilla, beat until combined. Add the flour mixture and mix to combine. You can add one cup of the nuts to the dough if you wish, or save them all for the top decoration.
2. Divide dough into 4 pieces. Shape piece into 9x2x1 ½-inch logs. Place logs 4 inches apart on two parchment-covered cookie sheets. Stir together 1 beaten egg yolk and 1 tablespoon milk. Brush egg mixture over logs.
3. Bake logs in a 375 degree F oven for 25 minutes. Cool on sheet 30 minutes.
4. Cut each log into half-inch slices. Lay slices, one of the cut sides down on the parchment-covered cookie sheets you just used. Bake in 325 F oven 8 minutes. Turn slices over. Bake 10 minutes more or until crisp and dry. Transfer to wire rack to cool and firm up.
5. Melt the chocolate chips in the microwave, dip the top of the cookie in the chocolate, then into the chopped pistachios. Dry on a rack until the chocolate is solid.
Everyday Cheer 