Vanilla and orange biscotti with pistachios
3 Tbsp, cold, cut into tiny pieces
4 Tbsp, grated (from 2 large oranges)
Unsalted dry roasted pistachio nuts
⅓ cup(s), lightly toasted, cooled, roughly chopped
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Place flour, ½ c sugar, salt and baking powder in bowl of a food processor; pulse briefly to blend. Add butter; pulse a few times until butter resembles small peas.
- In a small bowl, whisk together egg, vanilla, orange zest, orange liqueur and pistachios; add to food processor and pulse very briefly, just to blend. (Mixture should be moist but crumbly.)
- Turn dough out onto a flat surface; press dough together. Using your palm, press dough away from you once or twice; form dough into a ball. Cut dough in half; roll each section into a 1-inch-thick rope (if dough seems too sticky, dust hands with flour).
- Place ropes on prepared pan, a few inches apart and flatten tops slightly with your hands; sprinkle lightly with remaining 1 Tbsp sugar. Bake until golden, 30 minutes; remove pan from oven and let cool for 5 minutes (logs can break when slicing if they’re too hot).
- When logs are cool enough to remove from pan, transfer to a flat surface. Cut logs on an angle into 1/2-inch-thick slices, using quick, clean strokes with a sharp, nonserrated chef’s knife (avoid a sawing motion or your biscotti may break).
- Place biscotti, cut side up, on baking sheet; bake until lightly browned, 10 minutes. When biscotti are cool, store in a covered cookie box or a basket covered with a tea towel. They’ll keep for about a week.
- Serving size: 1 biscotti