The aroma of these orange and pistachio biscotti will take you back to Marrakesh and Casablanca and if you have never been, it might just be the inspiration that convinces you to pack your bags and finally take that trip!
Enjoy these with a cup of tea, coffee or as an after dinner treat, paired with an ice cold glass of your favourite dessert wine. They also make for a perfect gift when packaged in a beautiful glass jar.
grated rind of 1 orange
520g cake flour
15ml baking powder
170g pistachio nuts
Line two large baking sheets with baking paper or a silicone baking mat.
Add the butter and sugar to the bowl of a stand mixer, fitted with the paddle attachment and beat until the mixture is light and fluffy.
Add the eggs, orange rind and vanilla and mix well.
Sift the flour, baking powder and salt together and add to the butter and egg mixture.
Add the nuts and mix until a workable dough is formed.
Place the mixing bowl and its content in the refrigerator for about 30 minutes, as a cold mixture will be easier to work with.
Now, divide the dough into 4 – 6 even portions and shape each into “logs” of about 5cm in diameter. Space the logs well apart as they will spread when baking.
Once the dough has been shaped, place the baking sheets back into the refrigerator for another 30 minutes. This will prevent the dough from spreading too much when baking and to retain the “log” shape.
Preheat your oven to 160℃.
Bake the biscotti logs for 30 minutes and allow to cool slightly on the baking sheets. Do not allow them to cool too much as they will become brittle when sliced.
Slice the logs diagonally in 1cm thick slices with a sharp, seated knife and pack them onto the same lined baking sheets.
Dry the biscotti at 50℃ for 3 hours.
Store in an airtight container.