These crisp cookies can be dunked in tea or coffee, or served the Italian way, with a glass of dessert wine. This recipe comes from a family friend, Cate, a talented baker known for her biscotti.
You can keep your biscotti dough in the refrigerator for up to 3 days. The baked biscotti log keeps for up to a month in the freezer; thaw before slicing and baking the cookies. You can keep the cookies in an airtight container for 2 weeks.
Don’t have a pastry brush? Use your fingers or a damp paper towel instead. Make sure to get a thin, even layer of egg wash on each cookie.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 5 eggs from your refrigerator. Reserve 1 for step 5. Using a vegetable peeler, peel the orange into 1-inch strips. Rough chop rind into small pieces.
In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, cream the butter and sugar for 2 to 3 minutes until combined.
Add 4 of the eggs, vanilla extract, and orange rind; stir with a spatula. Gradually add the flour mixture, stirring for consistency, then the chocolate (for cookies) and pistachios.
Divide dough in half on a clean countertop. Using your hands, roll it into 2 logs that measure 2"x12" each. Use the flour for surface prep to avoid sticking. Wrap the logs in plastic wrap and chill for at least 15 minutes (or overnight) in the refrigerator. When you're ready to bake, preheat oven to 350°F.
Line a baking sheet with parchment paper provided. Unwrap the logs, and place them 4" apart on the prepared sheet. In a small bowl, make an egg wash using 1 egg and 1 tablespoon of water. Using a pastry brush, "wash" with egg mixture and sprinkle large grain sugar. Bake for 30 to 35 minutes until golden brown.
Remove logs from oven and let cool slightly, until you can touch them without flinching. Using a serrated knife, cut each log into 1/2-inch slices. Put the slices back onto the same baking sheet, and bake the sliced cookies for an additional 15 minutes. Meanwhile, using a heatproof bowl, melt chocolate (for dipping) in a microwave in 15-second increments. Set out a piece of non-stick paper and dip biscotti end in chocolate, coating half or a third of each. Allow to set for at least 1 hour. Enjoy with tea or coffee!
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