Tuscan biscotti with pistachios and white chocolate
Course Biscuits, Dessert
Cuisine Tuscan
Keyword biscotti
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Servings 40biscotti
Author Giulia
Ingredients
3eggs
220gsugar
280gall-purpose flour
5gbaking powder
Zest of one orange
A pinch of salt
120gunsalted pistachios
100gwhite 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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