Chocolate, Orange, and Pistachio Biscotti


Chocolate, Orange, and Pistachio Biscotti

by 2  people


add your rating
add a comment
Servings: 90
Yield: about 90 biscotti
Prep Time: 30 mins
Total Time: 1 hr 25 mins
Recent Activity:
Ingredients
  • 2 3/4  cups 
    all-purpose flour
  • 1 1/2  teaspoons 
    baking powder
  • 1   teaspoon 
    salt
  • 1 1/2  cups 
    granulated sugar
  • 3   
    large eggs
  • 6   tablespoons 
    unsalted butter, melted
  • 2   cups 
    Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (divided)
  • 1/2  cup 
    chopped pistachios
  • 2   teaspoons 
    finely shredded orange zest
  • 1/2  cup 
    chopped almonds (optional)*
Directions
1.
Preheat oven to 325 degrees F. Lightly grease two extra-large baking sheets; set aside. In a large bowl, combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs in the well and stir into the flour mixture. Add butter; stir until combined. Stir in the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, the pistachios, and orange zest (dough will be crumbly). Use your hands to knead the dough until it comes together.
2.
Turn the dough out onto a lightly floured surface. Using cold, wet hands, divide dough into four equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared baking sheets; flatten logs slightly until about 1-1/4 inches wide. Bake for 25 minutes or until firm and light brown. Remove from oven and place baking sheets on wire racks; cool for 15 minutes.
3.
Transfer logs to a cutting board. Line baking sheets with parchment paper or foil; set aside. Use a very sharp serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on prepared baking sheets. Bake for 15 minutes more or until crisp and golden brown. Transfer to wire racks; cool.
4.
In a medium microwave-safe bowl, place the 1-1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Cook on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Dip edge of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Variation
  • Substitute 1/2 cup pistachios with 1/2 cup almonds.
Nutrition information
Per Serving: cal. (kcal) 60, Fat, total (g) 3, chol. (mg) 8, sat. fat (g) 1, carb. (g) 9, fiber (g) 0, sugar (g) 5, pro. (g) 1, vit. A (IU) 0, vit. C (mg) 0, sodium (mg) 34, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Chicken with Honey-Orange Sauce: Dinner for $10
... with Honey-Orange Sauce. There are the titular ingredients, of course (honey and orange -- it's citrus season..., this recipe yields 4 servings at just $2.16 per serving! Make this Chicken with Honey-Orange Sauce! Create your own... read more...
Beautiful Blood Oranges for Salads, Desserts and More
... into season. Try it in a salad of Asparagus with Blood Oranges and Shallots or in this Flourless Chocolate...There's no other citrus quite as stunning as a blood orange. Some are sweet and other varieties... well with strong flavors such as chocolate or asparagus, which is also in season, or about to come... read more...
Chocolate-Cherry Banana Bread
... for gold with this recipe that includes cherries and chocolate. It turns out, banana bread isn't so... the banana flavor. After mixing the two bowls together to create a lumpy batter, I topped with the chocolate... of decadence of sweet chocolate and cherries. Plus, it's a healthier take at less than 120 calories per slice... read more...
how tos

shop our favorite products