Tuesday, March 19, 2013

[March] Chocolate-dipped Orange Pistachio Biscotti

Now that I know that biscotti is not at all hard to make and since it disappears very quickly in my house, I have been making it quite frequently. I may even have developed a bit of an obsession.

Anyhow since I've been baking a batch every few days, I thought I might do a biscotti recipe every month for the rest of this year. I feel like I'm jinxing it just by saying it, but hopefully I'll stick with this challenge of sorts I've set for myself.

So here's the recipe for March. It's inspired by Lindt Passion Orange & Pistachio milk chocolate. My mother brought some back from America and I haven't been able to get my hands on any over here since that one bar finished.

After my first bite, I thought this flavour combination would be great to bake with (because that's how my brain works) and I have been trying for a while to find a way to use it somehow; this seemed like the perfect way to do it.

You may not think so, but these flavours work incredibly well together and the result is an irresistibly delicious cookie; fresh orange and rich pistachios set in crunchy biscotti, finished with off with a little dip in your favourite kind of chocolate.

⅓ cup caster sugar
zest of 2 oranges
2 oz butter
1 egg
1 cup flour
½ teaspoon baking powder
2 oz pistachio nuts

2 oz chocolate, melted (I used Cadbury Bourneville but use whatever you prefer)

1. Preheat the oven to 325F.
2. Place the pistachios on a baking tray and toast in the oven for 4 to 5 minutes. When the nuts have cooled, chop them up.
3. Zest the oranges, either using a microplane, or by using a vegetable peeler to remove the orange zest. If using a vegetable peeler, then grind the peel together with the sugar first, as I did here.
4. Add the sugar and zest to a large mixing bowl, add the butter and beat with an electric beater for a few minutes until the mixture is light and creamy.
5. Add the egg and beat until well combined.
6. Sift together the flour and baking powder and stir into the butter mixture.
7. Stir in the chopped pistachios.
8. Form the cookie dough into a log shape, about 1 inch high and 10-12 inches long, on a greased baking sheet lined with wax paper.

9. Bake for 20 minutes. Then remove from the oven and turn the oven temperature down to 300F.
10. When the log is cool enough to handle, cut it into ½-inch slices.

11. Place the biscotti back onto a baking tray (greased and lined) and bake for 20 minutes, then turn the bisxotti over onto their other side and bake for another 20 minutes.

12. Remove the biscotti from the oven and place on a wire rack to cool.
13. When the biscotti has cooled completely, dip them in the melted chocolate and place on a tray lined with foil or wax paper. (When the chocolate starts to run out and is no longer enough to dip the biscotti in, just use a knife to spread remaining chocolate on the rest of the biscotti.)
14. Place the baking tray in the freezer for 5 to 10 minutes to allow the chocolate to set.

1 comment:

  1. Gahh, my mom and I have been craving biscotti like crazy lately, but I keep putting on making it. This flavor combo sounds perfect