citrus & pistachio biscotti

The term “biscotti” actually means "twice-baked" in Italian. These are my all-time favorite cookies to make. Biscotti are traditionally served with a Tuscan dessert wine called Vin Santo. They can be dunked into the wine, similarly to dunking warm chocolate chip cookies in milk.

Biscotti are often thought of as being dry. I bake mine a little softer than the recipe calls for, but bake yours as crispy as you like! The good thing about these is that they stay fresh for quite a bit, and serve as great gifts, especially when stored in mason jars.

Citrus- Pistachio Biscotti

Yields 3 dozen cookies

2 cups all-purpose flour, plus 2 tablespoons 3/4 cup fine cornmeal, plus 1 tablespoon 1 1/2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 3 large eggs 1/2 teaspoon almond extract 1/2 an orange, juiced 1 tablespoon grated orange zest (from 1 orange) 1 tablespoon grated lemon zest (from 2 lemons) 1/2 cup coarsely chopped shelled pistachios

Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking sheet. In a large bowl, combine flour, cornmeal, baking powder and salt. In another large bowl or electric mixer, combine sugar, eggs, almond extract, orange juice, orange zest and lemon zest. Slowly add the dry ingredients to the wet ingredients. Once it is all combined, add pistachios and mix again, being careful not to overmix.

Important: Using your hands lightly dusted with flour or a rubber spatula, transfer the dough to your baking sheet. The dough will be sticky. Moisten your hands with a little water and shape the dough into 2 11 X 4-inch logs. Bake until logs are firm and lightly browned, about 30 to 35 minutes. Remove from oven and cool for three minutes. Using a serrated knife, cut log crosswise into 1/2 inch wide slices, and place biscotti cut side down on the baking sheet. Bake 25 minutes, until biscotti are a light golden color. Let cool before serving. Save any broken pieces! Hint: They are delicious atop yogurt in the morning or ice cream at night with a honey drizzle. I love Apis Mercantile's CBD Honey

Let me know if you tried this recipe and enjoyed it!

XO, Lauren Furey —Now We’re Cookin’