Orange and Pistachio Biscottis with Espresso Chocolate

Biscottis are always best served with coffee, so why not incorporate the flavor right into the cookie itself. The orange and pistachio create a beautifully light and refreshing taste which balance out the bold taste of the espresso chocolate.

These are so delicious and perfectly acceptable to eat for breakfast 😉

Ingredients:

• 2 1/4 cups flour
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• 3 eggs
• 1 tablespoon of vegetable oil
• 1 medium orange zest (3 tablespoons ish)
• 1/2 cup of roughly chopped pistachios
• 4 ounces of Nestle espresso chocolate chips
• Another 1/4 cup of pistachios for decoration

Step 1.

Preheat your oven to 350 and line two baking sheets with parchment paper.

Step 2.

Mix together all your dry ingredients, flour, sugar, baking powder and salt in a large bowl.

Step 3.

In a smaller bowl mix together your eggs, vegetable oil and orange zest until well combined.

Step 4.

Makes a small well in the center of your dry ingredients and pour in your wet ingredients and mix them together. Add in the chopped pistachios and use your hands to incorporate everything together until it forms a dough.

Step 5.

Divide the dough in half and place each half on the two baking sheets. Mold the dough into loafs that are 1 inch high, 4 inches wide and 8 inches long. Bake them for 20-25.

Step 6.

Remove the loafs and let them cool for 5-10 minutes. Using a sharp knife cut 1/4 inch slices. Turn them on their side and put them back in the oven at 325 for 5 minutes on each side. Remove them and let them cool completely.

Step 7.

Melt your chocolate espresso chips in a double boiler (2-3 inches of water in a pot with a heatproof bowl places on top. The bowl should not be touching the water). Once the chips start to melt, mix them continuously until there are only a few lumps left. Remove the bowl from the pot and continue to mix until smooth.

Step 8.

Decorate your completely cooled Biscottis with your melted chocolate and your 1/4 cup of extra pistachios how ever your like. While your chocolate is still at the warmest point I suggest trying to make thin lines over the top. As the chocolate starts to get a bit thicker, I spread the chocolate over one half of the biscotti and sprinkle some pistachios on top.