Tuscan biscotti with pistachios and white chocolate
Servings 40 biscotti
Ingredients
- 3 eggs
- 220 g sugar
- 280 g all-purpose flour
- 5 g baking powder
- Zest of one orange
- A pinch of salt
- 120 g unsalted pistachios
- 100 g white chocolate, chopped
Instructions
- Heat the oven to the maximum temperature, or to 250°C.
- Crack two whole eggs and an egg yolk into a bowl. Keep the extra egg white to the side, you will need this later on. Whisk, using a stand mixer or an electric whisk, the eggs with the sugar until light and fluffy.
- Then add the sieved flour with baking powder and salt before adding the grated orange zest. Lastly, add the pistachios and chopped chocolate and mix together until combined.
- Line a baking tray with parchment paper and, with the help of a spatula, create two loaves, measuring around 30 cm in length and not more than 5 cm wide.
- Beat the egg white with a fork until it becomes foamy, then brush it over the loaves.
- Turn the oven down to 180°C and bake the biscuits. The extremely high temperature ensures that the biscuits won’t lose their shape when they start to bake.
- Bake the biscuits for about 20-25 minutes, until they are golden outside, but still slightly wobbly inside. If you push down on the surface, it should be relatively hard, but still, have a little give.
- Leave the biscuits to cool down for about 5 minutes, then cut them on a chopping board, with a sharp knife. The biscuits should be about 2cm thick.
- Lay the biscuits out on the baking tray cut side down and bake for another 15-18 minutes, until browned. Leave them to cool completely on a cooling rack, then keep them in a biscuit jar or a tin. They should keep for weeks.
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