Looking for an awesome homemade holiday treat to give friends as a gift? Check out my amazing pistachio orange biscotti. You will forever be their favorite person!
Pistachio Orange Biscotti:
I just like any other mother out there, my blood has also been replaced with coffee. Seriously though, I may have an issue. Is it bad that I can drink a cup of coffee and go right to sleep? Using my background knowledge as a registered dietitian, I can say without a shadow of a doubt that that is not okay… Anyway, there’s no better feeling than sitting down with a hot cup of coffee and a pastry in the morning, Am I right? I LOVE it. Especially this time of year when I turn on the Christmas lights and can have some peaceful moments with my coffee before my day starts.
Because I have made this a habit, I am forever on the search for something to eat that compliments my coffee. Because, let’s be real, an omelette just doesn’t do it.
So my husband and I took our honeymoon in South Africa. Yes, it was as cool as it sounds. One of my favorite things about South Africa was the food. One thing South African’s do, that I wish we would implement in America, is tea time. Everyday at 3pm, there would be a spread of coffees, teas, and pastries for us to munch on. It’s such a delightful time to socialize and unwind. One of the pastries that were always offered were called Rusks. Rusks are a crumbly, nutty, cookie like thing that pairs PERFECTLY with coffee. So, I was going to try to replicate them at home. That is, until I saw the recipe. Y’all, that is one of the most complicated recipes I have ever seen. You cook the dough, then you have to dry them out in the oven for 8-12 hours. Now, as I mentioned before, I am a new
mom who also works a full time job. Ain’t nobody got time for that.
So, what could I make that was crispy and nutty like rusks, without the headache. BISCOTTI… if that wasn’t already obvious by the header and title of the recipe. Now, don’t get me wrong. In no way, shape, or form are these lesser than rusks. They are so delicious and flavorful that I’m pretty sure they are my new favorite. But, it was my experience with the rusks that made me even think to try to make biscotti.
So how did I do it?
Well, like any good recipe, I started out searching through recipes on Pinterest and Food Network. After looking through a whole bunch of recipes, I figured out a good base for the biscotti. Then, comes the fun part. Plain biscotti are good and all, but if there is an opportunity to add flavor, why wouldn’t I!? I want these to be a fun Holiday gift for friends, so I started thinking about holiday flavors. I love the idea of a chocolate peppermint biscotti, but I actually don’t like chocolate, and I would like to eat these as well. So I settled on Pistachio Orange Biscotti. It would also be really yummy with dried cranberries added in, but we couldn’t find any at out local grocery store (crazy right!?).
I chose pistachios because they are:
- Rich in B6- which plays an important role in creation of red blood cells and the metabolism of protein, carbohydrates, and fat
- High in fiber which will help to keep you full longer, decrease cholesterol levels, and contribute to gut health
- 21% protein
- Contain more antioxidants than most other nuts and seeds (aside from walnuts and pecans)
- Particularly high in the antioxidants, lutein and zeaxanthin, which promote eye health
- very tasty
This recipe is so easy and so so yummy, you may even want to have them without coffee!
Pistachio Orange Biscotti
- December 19, 2019
- 45 min
- 110 Cals/Serving
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- 4 tbsp Butter
- 3/4 cup Sugar
- 2 Large Eggs
- Zest of 1 orange or about 1 tbsp
- 1 1/2 tsp Vanilla
- 1 cup All Purpose Flour
- 1 cup Whole Wheat Flour (you can use all all purpose flour if you prefer)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Roughly Chopped Pistachios
- 1 tsp Cinnamon
- 1/2 tbsp Orange Juice
- 1 tbsp Course Ground Sugar (turbinado)
- Step 1
- Preheat oven to 350 degrees (F)
- Step 2
- Line a sheet tray with greased aluminum foil or parchment paper
- Step 3
- In a mixer, cream cold butter and sugar until well combined
- Step 4
- Add in orange zest, eggs, orange juice, and vanilla and mix at medium speed until well combined
- Step 5
- In a separate bowl whisk together All purpose flour, whole wheat flour, cinnamon, & salt
- Step 6
- Slowly add flour mixture to wet ingredients in mixer on low speed until well incorporated
- Step 7
- Stir in chopped pistachios
- Step 8
- Form batter into two 8″ logs on greased baking sheet about 1 inch thick with rounded edges
- Step 9
- Sprinkle with course ground sugar & put into oven for 20 minutes or until light golden and soft to touch
- Step 10
- Pull out logs and let cool for 30 or so minutes
- Step 11
- Cut into 1/2 inch wide slivers and place on baking sheet, cut sides down
- Step 12
- Put back into 350 degree oven for 15-20 minutes until dry and hardened
- Step 13
- *keep in mind that biscotti will get more crisp as they cool, so if you like yours to have more of a chew, you will want to take them out of the oven before they get hard
- Step 14
- optional: top with melted white or dark chocolate
Nutirtion Facts For Pistachio Orange Biscotti:
- 110 calories
- 3.7 Grams Total Fat (1.7 Gm saturated)
- 90 mg Sodium
- 17.9 Grams Total Carbohydrate
- 1.2 Grams Fiber
- 7.8 Grams Sugar
- 2.4 Grams Protein
I hope you enjoy this holiday treat! What’s your go-to holiday treat to give as a gift?
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Check out my other holiday recipe Reindeer Chow Granola