Oven to 350 degrees. Line baking sheet with parchment paper or foil. Place flour, bakign powder and salt in large mixing bowl. Add pistachios and toss together. Ina separate bowl, beat the eggs with a whisk. Remove 1 T of the egg mixture and set aside. Whisk sugar into the eggs. Add butter, extracts and zest. Mix until blended. Add dry ingrediets and mix to incorporate. Dough will be slightly sticky. Place dough on a lightly floured surface. Flour your hands and divide dough in half, forming each piece into a 12 inch log. Place logs on pan, several inches apart. Brush the top of each log with reserved egg and sprinkle with sanding sugar if desired. Bake on middle rack for 20-25 minutes or until golden brown. Remove from oven and reduce temperature to 300 degrees. Cool logs on baking sheet for 10 minutes. Cut logs on the diagonal into 3/4 inch thick slices. Place cookies upright on baking sheet and return to oven for 15-20 minutes or until firm and dry. Transfer to wire rack.
Cool completely. If coating with optional chocoalte, line a sheet pan with foil. Dip cookies into melted chocoalte, coating about 1/3 of the cookie. Let excess drip back into the pan. Place on prepared pan, chill until chocolate is set. Store biscotti in an airtight container at room temperature. Makes 3 dozen.
NOTE- if unsalted pistachios are not available, rinse salted ones in a strainer. Drain, place on cookie sheet and dry in a 300 degree oven for 6-8 minutes. Cool completely before mixing into the dough.
Take a break from the hustel and bustle with a cup of coffee and the perfect companion-Pistachio Orange Biscotti. These sweet and crunchy cookies will bring a smile to your face!
Originally Submitted
11/1/2012
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