Orange Pistachio Biscotti
- Jul 6, 2017
- 2 min read
I have collected recipes for more than 25 years and stored them in two small black file boxes. I decided to toss those recipes that I will never make and keep the ones I wanted to make or have made and liked. What remains is about 1/3 of one box. I intend to post recipes from the box on throw-back-Thursdays. Watch for them.
The biscotti made with this recipe was delicious, and I could not stop myself from enjoying them daily for several days. It is a good thing that each biscotti has only 46 calories and 1.4 grams of fat. I am not sure exactly where I found this recipe, but I would guess it was from Cooking Light since the nutritional information was included. Hope you enjoy the biscotti as much as I did.
1 cup sugar
4 eggs
2 tablespoons grate orange rind (2 oranges)
2 tablespoons vegetable or canola oil
2 teaspoons vanilla extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 cup chopped pistachios
Combine sugar and eggs in a large bowl and beat on high speed for about five minutes until thick and pale. Add the orange rind, oil, and vanilla and beat until well blended. Mix the flour, baking powder, and nuts together and gradually add to the egg mixture beating until well combined. Turn the dough out onto a piece of plastic wrap, cover it and place it in the freezer for about 30 minutes. Put the dough on a lightly floured surface and divide it into four equal pieces. With your hands, shape the dough into 10-inch long logs and flatten them to 3/4 of an inch thickness. Put the rolls on a baking sheet sprayed with oil. Bake in a 350-degree oven for 25 minutes or until a toothpick inserted in the center comes out clean. Turn the oven down to 300. Let the biscotti cool on a wire wrack for 5 minutes then cut them diagonally into 1/2 inch slices. Place the slices back onto the cookie sheet and bake them on one side for 15 minutes and the other side for 10. Cool on a wire wrack. This recipe should yield five to six dozen biscotti.
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