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.

1/2 cup whole wheat flour
1-1/2 cups all-purpose flour1/2 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup shelled pistachios
1/2 cup semi-sweet baking chocolate, cut into pieces
1 tablespoon Minneola zest
2 tablespoons orange Muscat dessert wine or orange liqueur

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 butter and sugar 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