Orange, vanilla, white chocolate and pistachio biscotti

Orange, vanilla, white chocolate and pistachio biscotti

biscotti 2013 079

To me biscuits are all about the crunch, I’m really not a fan of the soft biscuit that just disappears the second you bite into it.
So in comes biscotti, this is up there on the crunchy scale and perfect to accompany coffee, creme brulee, lemon posset, creme caramel anything soft that needs some texture and you can tweak the recipe to compliment.

INGREDIENTS

4oz/118ml Canola oil
8oz white sugar
26oz/737g all purpose flour
3 large eggs
1 tbsp/15g baking powder
3 tsp orange zest (use a micro plane)
1 tsp vanilla extract
2 tbsp pistachios
2oz/56g white chocolate chips
Milk

METHOD

Preheat oven to 375F
BiscottiBeat together the oil, eggs, sugar, vanilla, orange zest till smooth
Mix the flour, baking powder, pistachios, white chocolate together.
BiscottiUsing a fork add the flour mix and stir together to a heavy dough, if the mix seems too dry add a little milk to combine.
Shape into a roll and press to 1/2 inch thick.
Place on a tray with parchment paper (I used foil as I ran out of paper)
biscottiBake for 25-30 minutes until golden brown.
biscottiOnce cool enough to handle cut into 1/2 inch slices crosswise.
Place back on a tray and back into the oven for 6-10 minutes on each side to lightly toast.
Store in an airtight container.

NOTES

Dip the ends in melted dark chocolate.
Make great gifts.

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