Candied Orange and Pistachio Biscotti Dipped in Chocolate Recipe

Introduction

These Candied Orange and Pistachio Biscotti offer a delightful balance of crunchy texture and sweet citrus flavor, perfectly complemented by rich chocolate dips. They make an elegant treat for afternoon tea or a festive gift during the holidays.

Ingredients

• ½ cup (1 stick) Land O’ Lakes® Salted Butter, softened to room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¾ cup unsalted pistachios, plus more for topping
• ¾ cup chopped candied orange peel, plus more for topping
• 4 ounces white chocolate
• 4 ounces dark chocolate

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add the vanilla extract, then mix in the eggs one at a time until combined.
2. Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet ingredients in two batches, mixing until just combined.
3. Step 3: Fold in the pistachios and chopped candied orange peel gently.
4. Step 4: Divide the dough in half. Shape each half into a loaf about 7 by 5 inches (18 by 13 cm) using your hands. Place the loaves on a parchment-lined baking sheet.
5. Step 5: Bake for 25-30 minutes at 325°F until the edges and bottom are light golden brown. Remove from the oven and allow the loaves to cool completely. To speed cooling, chill in the refrigerator or freezer if needed.
6. Step 6: Using a serrated knife, slice the cooled loaves into ½-inch thick biscotti slices.
7. Step 7: Arrange the slices cut side down on the baking sheet. Bake a second time for 13-15 minutes, flipping halfway through. For extra crisp biscotti, bake 2-4 minutes longer. Cool completely on a wire rack.
8. Step 8: Melt the white and dark chocolates separately in the microwave in 30-second intervals, stirring well between each until smooth.
9. Step 9: Dip half of each biscotti into the melted chocolate, allowing excess to drip off. Place on parchment paper and optionally sprinkle with extra chopped candied orange peel and pistachios. Let the chocolate set before serving.

Tips & Variations

• For a nut-free version, substitute pistachios with extra candied orange peel or dried cranberries.
• If you prefer a softer biscotti, reduce the second baking time slightly.
• Experiment with dipping biscotti in almond or milk chocolate for a different flavor.
• Ensure the biscotti loaves are fully cooled before slicing to prevent crumbling.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. To keep the chocolate coating intact, layer with parchment paper between biscotti. Reheat briefly in a low oven if you prefer them warm, but avoid microwaving to prevent melting the chocolate too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

While unsalted pistachios are recommended to control the saltiness, you can use salted pistachios if preferred. Just reduce or omit the kosher salt in the dough accordingly.

How long should the biscotti be baked the second time?

The second bake typically takes 13-15 minutes, flipping halfway through. This creates the crisp texture biscotti are known for. If you prefer them crunchier, add 2-4 extra minutes, but watch closely to avoid burning.

Candied Orange and Pistachio Biscotti Dipped in Chocolate Recipe

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Candied Orange and Pistachio Biscotti are twice-baked Italian cookies featuring crunchy pistachios and vibrant candied orange peel. These biscotti are dipped in rich white and dark chocolate for an elegant finish, perfect for dipping in coffee or gifting during the holidays.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 24 biscotti 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• ½ cup (1 stick) Land O’ Lakes® Salted Butter, softened to room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¾ cup unsalted pistachios, plus more for topping
• ¾ cup chopped candied orange peel, plus more for topping

Chocolate Dip

• 4 ounces white chocolate
• 4 ounces dark chocolate

Instructions

1. Preheat and Cream Butter & Sugar: Preheat your oven to 325°F (160°C). In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. Mix in the vanilla extract, then add the eggs one at a time, mixing until fully combined after each addition.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients in two batches, mixing until just combined to form the dough.
3. Add Pistachios and Orange Peel: Stir in the chopped unsalted pistachios and chopped candied orange peel evenly throughout the dough.
4. Shape Dough Logs: Divide the dough in half. Using your hands, shape each half into a 7″ x 5″ (18 x 13 cm) loaf. Place the loaves on a parchment-lined baking sheet.
5. First Bake: Bake the loaves for 25-30 minutes at 325°F until the edges and bottom are light golden brown. Remove from the oven and allow them to cool completely to room temperature; chilling in the refrigerator or freezer can speed this process if needed.
6. Slice Biscotti: Using a serrated knife, cut the cooled logs into ½-inch thick slices.
7. Second Bake: Place the biscotti cut side down on the baking sheet and bake for 13-15 minutes, flipping them halfway through. For a crisper biscotti, extend the bake time by an additional 2-4 minutes. Transfer the biscotti to a wire rack to cool completely after baking.
8. Melt Chocolates: In separate microwave-safe bowls, melt the white and dark chocolates in 30-second intervals, stirring well after each interval until smooth and fully melted.
9. Dip Biscotti in Chocolate: Dip half of each biscotti slice into the melted white or dark chocolate, allowing excess chocolate to drip off. Place dipped biscotti on parchment-lined baking sheets. Optionally, sprinkle additional chopped candied orange peel and pistachios on top. Let the chocolate set before serving.

Notes

• Ensure biscotti logs are completely cooled before slicing to prevent crumbling.
• Adjust the second bake time depending on your preferred level of crispness.
• Use a serrated knife to achieve clean slices without breaking the biscotti.
• For added flavor, toast the pistachios lightly before mixing them in.
• Store biscotti in an airtight container at room temperature for up to two weeks.
• Chocolate dipping is optional but adds a decadent touch perfect for gifting or special occasions.

Keywords: biscotti, candied orange, pistachio, chocolate dipped biscotti, Italian cookie, twice-baked cookies, holiday treats