My favorite kinds of baked goods are the ones I can dip in a cup of tea. This is why I am huge fan of biscotti. I usually buy the chocolate-covered, almond-flavored ones in coffee shops.
Biscotti are hard Italian cookies that are meant to be dipped in a drink like coffee or tea, or more traditionally, Vin Santo, an Italian dessert wine. The origin of the word “biscotti” means “twice baked” which is true to the method used to prepare it. Nowadays, in Italy, the word “biscotti” refers to any kind of cookie (akin to the word “biscuit” in the UK) and actual biscotti is known instead as “cantuccini.”
This week I finally decided that I should try to bake my own biscotti from scratch with the help of a friend. They were very quick and easy to make and tasted ten times better than the store-bought ones. I don’t think we’ll go back to buying them after this. And what’s great about anything homemade, you can customize it using your favorite flavors. My friend and I chose to make Orange and Pistachio Biscotti!
~ Orange and Pistachio Biscotti ~
- 2 eggs
- 1/2 cup granulated white sugar
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- orange zest
- pistachios, roughly chopped up
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, beat together the eggs and sugar until the mixture becomes thick and pale.
- In a separate bowl, combine the flour, baking powder, salt, and orange zest.
- Add the dry mixture to the wet.
- Fold in the pistachios.
- Transfer the sticky dough to a floured counter to knead (add more flour as needed).
- Shape the dough into a flat log and place it in the middle of the lined baking sheet.
- Bake for 25 minutes and let it cool for 5-7 minutes.
- Slice the log on a diagonal.
- Arrange the slices on the baking sheet, reduce the temperature to 325 degrees, and bake in the oven for 10 minutes.
- After 10 minutes, turn them over and bake for an additional 8 minutes.
- Let them cool for 5 minutes and serve them with a drink!