Orange Scented Almond and Pistachio Biscotti

Lightly fragranced with finely zested orange peel, delicately crumbly and so delicious. You can whip these up in no time. A great recipe for even the basic cook.  I added roasted almonds and pistachio kernels, you could really add any nut mixture you prefer.

Pre-heat oven to 180 degrees Celsius 

125g softened butter

3 eggs

1 cup caster sugar

1 teaspoon vanilla essence or paste

Fine zest of 1 medium Orange

3 1/2 cups plain flour

1 teaspoon baking powder

1/2 cup pistachio kernels

1/2 cup roasted almonds 

60ml Frangelico

Using the paddle attachment beat the butter and mix until creamy and pale in colour.

Add the eggs one at a time and mix until well incorporated.

Add the vanilla and the sugar.

Remove the paddle and replace with the dough hook.

Add the flour, baking powder, orange zest and the nuts. 

Mix until the dough comes together.

Add the Frangelico and beat until incorporated.

Form the dough into a log and cut in half lengthways. Flatten slightly.

Place on baking sheet or tray and bake for 35 minutes.

Remove and let cool slightly.

Using a sharp knife* cut 1cm slices diagonally. Repeat with second log.

Lay cut biscotti back onto baking sheet and place back into the oven for a further 5 minutes on each side.

Make sure not to over bake them as they will harden.

* If your knife is not sharp enough the biscuit will start to crumble and break when cutting.

Enjoy!

Orange Scented Almond and Pistachio Biscotti

Lightly fragranced with finely zested orange peel, delicately crumbly and so delicious. You can whip these up in no time. A great recipe for even the basic cook.  I added roasted almonds and pistachio kernels, you could really add any nut mixture you prefer.

Pre-heat oven to 180 degrees Celsius 

125g softened butter

3 eggs

1 cup caster sugar

1 teaspoon vanilla essence or paste

Fine zest of 1 medium Orange

3 1/2 cups plain flour

1 teaspoon baking powder

1/2 cup pistachio kernels

1/2 cup roasted almonds 

60ml Frangelico

Using the paddle attachment beat the butter and mix until creamy and pale in colour.

Add the eggs one at a time and mix until well incorporated.

Add the vanilla and the sugar.

Remove the paddle and replace with the dough hook.

Add the flour, baking powder, orange zest and the nuts. 

Mix until the dough comes together.

Add the Frangelico and beat until incorporated.

Form the dough into a log and cut in half lengthways. Flatten slightly.

Place on baking sheet or tray and bake for 35 minutes.

Remove and let cool slightly.

Using a sharp knife* cut 1cm slices diagonally. Repeat with second log.

Lay cut biscotti back onto baking sheet and place back into the oven for a further 5 minutes on each side.

Make sure not to over bake them as they will harden.

* If your knife is not sharp enough the biscuit will start to crumble and break when cutting.

Enjoy!