We have Temecula, CA inCYSTer Meri Raffetto to the rescue.
Meri is the co-author of the recently released Mediterranean Diet Cookbook for Dummies, and she forwarded this recipe from the cookbook.
I'm in!
Orange, Chocolate and Pistachio Biscotti
Prep time: 25 minutes Cook Time: 30 minutes Yield: 36 servings
Ingredients
¾ cup pistachios (whole)
¼ cup semi sweet chocolate chips, chopped lightly
2 cups flour
1 cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons unsalted butter, room temperature
1/8 teaspoon salt
2 whole eggs
1 egg yolk
1 teaspoon orange blossom water or 1 tablespoon orange zest
¼ cup flour, for work surface
Directions
1. Preheat the oven to 350 degrees. Place a piece of parchment paper on a baking sheet.
2. In a large bowl mix together the pistachios, chocolate chips flour, sugar, salt, baking powder, and baking soda. Cut in the butter and mix with a spoon.
3. In a small bowl, mix together the eggs, egg yolk, and orange blossom water.
4. Using a hand mixer, mix the egg mixture into the flour mixture forming the dough. Lightly dust hands with flour and form the dough into a ball.
5. Transfer the dough onto a work surface that has been dusted with flour. Knead the dough 5 times for 1 minute. Divide the dough in half and roll each piece into a log 8 inches long and 3 inch wide and 1-inch thickness. Place each log onto the parchment paper about 5 inches apart. Bake the logs for 20 minutes.
6. Remove the logs from the oven and cool for 10 minutes.
7. Gently transfer the logs to a cutting board and with a sharp knife, press down and cut biscotti pieces horizontally every ½ inch. The cookies will be ½-inch wide by 3 inches long. Place the cookies cut-side down onto 2 baking sheets lined with parchment paper.
8. Bake the cookies for 5 minutes, turn each cookie over and bake for an additional 10 minutes. Let the cookies cool completely on baking sheets before storing. Cookies need to be kept in a tightly covered container and can be stored at room temperature for 2 weeks.
Per serving: Calories 80 (From Fat 23); Fat 3g (Saturated 1g); Cholesterol 3mg; Sodium 42mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 2g.
Excerpt from The Mediterranean Diet Cookbook For Dummies®, Wiley, Nov. 2011.