Transport yourself to Italy while sipping your morning coffee right in your own kitchen. If you like orange. If you like chocolate. If you like biscotti. You will love these beautifully delicious biscotti cookies. Perfect for dipping in your morning espresso, latte, black coffee or whatever your coffee preference. These are easy to make and well worth the effort. I used pistachios and dark chocolate, but you could change up the nuts and chocolate to whatever delights your own taste buds. Come to think of it, you could totally change the orange to lemon or lime as well. I am thinking…lime, coconut, macadamia nuts and dark chocolate , for just one idea. What about lemon, pistachios and dark chocolate. I always choose dark chocolate, but you pick what you like. Most of all….Enjoy!

Ingredients
Yields approximately 18 cookies
  • 2 1/3 cup all purpose flour
  • 1 cup brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • zest of 1 orange, organic
  • 1/4 cup unsalted butter, cold and cubed
  • 3/4 cup chopped pistachios (or nuts or choice)
  • 3 large eggs
  • 2 tbsp orange juice, fresh squeezed
  • 1 tbsp vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • egg wash: 1 egg and 1 tbsp water beaten together
  • 8 oz. chocolate, melted
Instructions
  • Preheat oven to 350F.
  • Whisk flour, brown sugar, powder, salt, cinnamon and orange zest together in a large bowl.
  • Cut in cold cubed butter with hands, pastry cutter or fork until crumbly.
  • Stir in nuts.
  • In a separate bowl whisk together eggs, orange juice, oil and vanilla.
  • Pour wet ingredients into dry ingredients and mix until just combined.
  • Turn out onto a floured surface and knead in extra flour until just slightly sticky. Approximately 8-10 kneads. You may need to add a little flour, 1-2 tbsp., to get it to come to the slightly sticky stage.
  • Shape into two 8 x 4 inch rectangles on baking stone or baking pan lined with parchment.
  • Brush with egg wash.
  • Bake 25-26 minutes or until top and sides are lightly browned.
  • Bring out of oven, but leave the oven on. Let cool 10 minutes.
  • Slice slabs into 1 inch thick slices. Lay slices on their sides.
  • Bake another 8 minutes.
  • Turn slices to their other side.
  • Bake 8 minutes.
  • Remove from oven and cool completely on wire rack.
  • Once cookies are cool, melt the chocolate. Use a double boiler or microwave. If you use microwave do so carefully. It is easy to ruin your chocolate in the microwave. Zap for about 15 seconds at a time, stirring after each zap. Once it is mostly melted stop microwaving and stir until the rest is melted. The residual heat from the bowl will be enough to finish the melting.
  • Dip cookies in chocolate. Sprinkle with zest if desired.
  • Place back on wire rack for chocolate to harden. This may take a while at room temperature. You can place in the fridge if you want it to harden quicker.
  • Biscotti should stay fresh in air tight container at room temp or the fridge for 1-2 weeks.
  • Enjoy! 🙂