Loading ...By Jacqueline Church
Much of the vitamin C from citrus is in the pith and peel which also contain its essential oils. Use a microplane grater to remove the fragrant zest, but not the bitter pith, from a well-washed Minneola. The zest and wine or liqueur lends an additional orange boost to these delicious anytime cookies.
1-1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, softened
2 large eggs, room temperature
1 tablespoon Minneola zest
2 tablespoons orange Muscat dessert wine or orange liqueur
1 cup shelled pistachios
3 ounces semi-sweet baking chocolate, cut into pieces (about 1/2 cup)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, mix together flours, cocoa, baking soda and salt.
In a separate large bowl, cream sugar and butter with an electric mixer until light and fluffy. Add eggs, one at a time, scraping down bowl as needed. Mix in zest and wine. Add flour mixture a little at a time, and then pistachios and chopped chocolate.
Form two flat logs about 12 x 2-1/2 inches on prepared baking sheet. Bake 25-30 minutes, until slightly firm.
Remove sheet from oven and cool for 10 minutes. Reduce oven temperature to 300. Transfer logs to cutting board by lifting parchment, then slice logs into 3/4-inch slices. Line the baking sheet with new parchment and transfer biscotti, cut side down, onto the sheet. Bake until crisp, turning halfway through, about 10 -15 minutes.
Cool completely on a wire rack.
Makes 36 biscotti
