To be honest biscotti is not one of my go to cookies. When I want a cookie I crave chocolate chip, sugar, toffee macadamia, etc. I crave the soft and chewy on the inside and crunchy outside. But there has always been something about the flavor combination when it comes to biscotti. Almonds and raisins. Anise. Cranberry Pistachio. Pistachio and chocolate. I mean the last on is like a combination that was clearly made from the cookie gods. The saltiness from the pistachios, the slight bitterness from the chocolate, and the brightness from the orange zest just comes together to make for one delicious cookie. But the true measure of how good these cookies are is based on the fact that I DONT dip them in milk. I just pick one up and eat them dry! I know, I'm crazy. But honestly they don't even need the milk.
INGREDIENTS:
1/4 cup of butter, softened 1/2 cup of sugar 1 whole orange zested 1 tsp of baking powder 3 large eggs 2 cups all purpose flour 2/3 cups of lightly salted pistachio nuts, roughly chopped 2/3 cups of mini semisweet chocolate chips
A sprinkle of demerara sugar
INGREDIENTS:
1.) Preheat the oven to 350 degrees Fahrenheit. 2.) In a standing mixer beat together the butter, sugar , orange zest, and baking powder until well blended. 3.) In a small bowl, beat together the 3 eggs and reserve 2 tablespoons for the egg wash. 4.) Add the rest of the eggs into the butter mixture and beat until well combined.
5.) Next, add in the flour until just blended and stir in the chocolate chips and nuts until evenly distributed. 6.) Turn the dough out on to a well- floured work surface and divide dough into three 8" logs. 7.) Place the logs 3 inches apart on a baking sheet lined with parchment paper and with the reserved egg from before go ahead and brush the logs.
8.) Then top with demerara sugar. You can use any kind of sugar but I prefer demerara because it give it a nice crunch. 9.) Bake for about 20-25 minutes or until golden brown. 10.) Move the slightly cooled logs over to a cutting board and cut each log diagonally. 11.) Place the biscotti back on the baking tray and bake for another 15 minutes. 12.) Remove to a wire rack to cool and enjoy with a hot beverage!