Ingredients

The following ingredients have 24 Servings
  • 1 cup + 2 Tablespoons all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 2 eggs
  • 2 Tablespoons orange zest, (about 1 large orange)
  • 1 Tablespoon + 1 teaspoon candied orange peel, (chopped fine)
  • 2 Tablespoons orange juice
  • 6 oz shelled pistachios
  • 8 oz dark chocolate chips or bar, (roughly chopped)
  • 1/2 cup shelled pistachios, (chopped small)

Instruction

  • Preheat oven to 350 degrees. Lightly spray a large cookie sheet with nonstick spray.
  • In a small bowl, mix flour, sugar and baking powder.
  • In a large bowl, whisk eggs, orange zest, candied peel and orange juice together.
  • Add the dry ingredients and mix with spoon til incorporated.
  • Add nuts and stir.
  • Lightly flour a wooden cutting board and place dough on board. Coat hands with flour and lightly knead for a minute. If dough is too wet, add another teaspoon or two of flour.
  • Divide dough in half and place on prepared cookie sheet, forming into a log that is about 2" wide.
  • Bake 20-25 minutes or until firm to touch and lightly browned. Let cool 10 minutes.
  • Place on cutting board and, with a serrated knife, cut into 1/2" wide slices.
  • Lay flat on cookie sheet and bake another 10-15 minutes, turning over halfway through.
  • Remove to wire rack to cool completely.
  • Once cool, prepare chocolate for dipping.
  • In a microwave safe dish, place roughly chopped chocolate and heat in microwave in 30 second increments, stirring inbetween, until all chocolate is melted. Do not over cook as chocolate will seize easily (in other words, become hard).
  • Dip one end of cooled biscotti in the melted chocolate then dip into chopped pistachios.
  • Place back on the baking sheet and allow the chocolate to set. They can also be placed in the refrigerator for the chocolate to set faster.
  • Store in airtight container.