How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chocolate, Orange, And Pistachio Biscotti?

You need 10 ingredients. The key ingredients include: 2 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 1 1/2 cups granulated sugar, and more.

Is Chocolate, Orange, And Pistachio Biscotti suitable as general?

Yes, Chocolate, Orange, And Pistachio Biscotti falls under the General category and is a great choice for this type of meal.

How do I store leftover Chocolate, Orange, And Pistachio Biscotti?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate, Orange, And Pistachio Biscotti Recipe

Name: Chocolate, Orange, And Pistachio Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1 1/2 cups granulated sugar; 3 large eggs; 6 tablespoons unsalted butter melted; 2 cups Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips divided; 1/2 cup pistachios chopped; 2 teaspoons orange zest finely shredded; 1/2 cup chopped almonds optional*

1

Preheat oven to 325u00b0F. Lightly grease two extra-large baking sheets; set aside. In a large bowl, combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs in the well and stir into the flour mixture. Add butter; stir until combined. Stir in the 3/4 cup Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips, the pistachios, and orange zest (dough will be crumbly). Use your hands to knead the dough until it comes together.

2

Turn the dough out onto a lightly floured surface. Using cold, wet hands, divide dough into four equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared baking sheets; flatten logs slightly until about 1-1/4 inches wide. Bake for 25 minutes or until firm and light brown. Remove from oven and place baking sheets on wire racks; cool for 15 minutes.

3

Transfer logs to a cutting board. Line baking sheets with parchment paper or foil; set aside. Use a very sharp serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on prepared baking sheets. Bake for 15 minutes more or until crisp and golden brown. Transfer to wire racks; cool.

4

In a medium microwave-safe bowl, place the 1-1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Dip edge of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Chocolate, Orange, And Pistachio Biscotti

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