These fragrant biscotti are delicious alongside a mug of coffee or if entertaining dipped in a glass of dessert wine…. oooh how posh.
These biscuits are really simple to make and make lovely gift ideas as they can be prettily packaged and will keep for over a week.
Pistachio nuts have lots of health benefits so we love using them when ever we can. In this recipe we use pistachios still in their shells but you can use shelled ones if you wish and skip the first step of the recipe.
If you can get orange blossom water we highly recommend using a few drops of that in replacement of the orange extract as it gives a lovely delicate flavour, however orange extract is still as nice and is more available in every supermarket.
Some recommended items from our kitchen to make this dish…
- Zester, does exactly what it says it does. Always handy to have one in the drawers.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Silicone spatulas, we use these for all sorts of things.
- Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
- Cake cooling racks, so handy to have.
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- 100g whole pistachios, shelled
- 225g self raising flour, plus 1 teaspoon for dusting the work surface
- 100g caster sugar
- Finely grated zest of an orange
- 2 eggs
- 1 teaspoon orange extract
- 50g unsalted butter, melted and cooled
- Preheat oven 180°C fan.
- Spread the pistachios on a baking tray and bake for 5 – 10 minutes, allow to cool and rub clean with a tea towel to remove any excess skin.
- Roughly chop the pistachios and add to a bowl with the flour (leaving the 1 teaspoon aside), sugar and orange zest and give a quick mix.
- In a separate bowl whisk the eggs, butter and orange extract until mixed.
- Make a well in the dry ingredients and pour in the egg mixture and slowly bind it together until it forms a dough, use a fork to start it off and then get in with your hands, trying not to over work it as your hands will be warm and can affect the outcome of the dough.
- Turn the dough out onto a lightly floured surface (the 1 teaspoon we kept aside) and form into 2 logs, each roughly 8 inches long and 3 inches thick.
- Place the logs onto a baking tray lined with baking paper and bake in the centre of the oven for 20 minutes.
- Allow to cool slightly, then with a serrated knife cut diagonally into 1 inch thick slices (you should get 15 from each log) and place back on the baking tray.
- Bake in the oven for 5 – 7 minutes and then turn them over and bake for another 5 – 7 minutes until golden and hard to the touch.
- Leave them to cool on a wire rack.
- These can be stored in an airtight box for up to a week.
- Alternatively place them on a tray and freeze for 1 hour, transfer to a freezer bag and they can be kept frozen for up to 8 weeks, defrost fully before eating.