Biscotti with nuts and orange
10 servings
60 minutes
Biscotti with nuts and orange is a classic Italian cookie from sunny Tuscany. Its name means 'twice baked,' giving it a unique crunchiness. In this version, pistachios, hazelnuts, and almonds create a rich and layered flavor, while orange zest adds fresh citrus notes. The light sweetness of cane sugar harmonizes with raisins, making each crunchy slice a true gastronomic delight. Biscotti pairs perfectly with a cup of aromatic coffee or dessert wine, turning an ordinary snack into refined pleasure. They are often served during festive dinners or as treats for guests. Due to their dense texture, biscotti have a long shelf life while remaining tasty and crunchy.
1
Mix all ingredients except the eggs in a large container. Add orange zest.
- Pistachios: 40 g
- Hazelnut: 20 g
- Almond: 40 g
- Wheat flour: 200 g
- Raisin: 40 g
- Baking powder: 1 teaspoon
- Cane sugar: 100 g
- Oranges: 1 piece
2
Lightly whisk the eggs and pour them into the mixture.
- Chicken egg: 2 pieces
3
Mix everything thoroughly. Shape the dough into bars.
4
Place the biscotti in the oven at 160 degrees on convection mode for 20 minutes.
5
After 20 minutes, take the biscotti out of the oven and let them cool for about 5 minutes. Then cut them into medium pieces and put them back in the oven at 120 degrees.
6
Serve with a cup of aromatic coffee.