Ingredients: |
Ingredients: 2 1/2 Cups all-purpose flour
1/4 Teaspoon freshly ground black pepper
2 Teaspoons baking powder
1/4 Teaspoon kosher salt
8 Tablespoons (1 stick) unsalted butter, chilled, cut into 8 pieces
2 Tablespoons plus 1 teaspoon olive oil
2 Large eggs
1/2 cup milk
Zest of 1 orange
1 Cup (8 ounces) shelled pistachio nuts
1 Cup (6 ounces) oil-cured black olives, pitted and finely chopped
1 large egg lightly beaten with 1 tablespoon water and a pinch of salt, for an egg wash
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Directions: |
Directions:Place the flour, pepper, baking powder, and salt in a bowl of an electric mixer fitted with a paddle attachment. Combine on low speed. Add the butter and beat until the mixture resembles coarse meal.
In a small bowl, whisk together the 2 tablespoons of olive oil, the eggs, and milk. Gradually pour the milk mixture into the dough and mix until just combined. Add the orange zest, pistachios, and olives, and mix to combine. Turn the dough out onto a lightly floured surface.
Preheat the oven to 350 degrees. Grease a baking sheet with the remaining olive oil and set aside. Divide the dough into 4 equal parts. Roll each piece into a log measuring 1 1/2 inches thick and about 7 inches long. Transfer the logs to the prepared baking sheet, cover with plastic wrap, and refrigerate until chilled, about 30 minutes.
Brush each log with the egg wash. Bake until the logs are lightly brown and feel firm, about 30 to 40 minutes. Transfer the log to a wire rack and cool, about 30 minutes. Reduce the oven to 250 degrees.
Using a serrated knife, slice the logs crosswise on a long diagonal into 1/4-inch-thick pieces that are 3 to 4 inches long. Arrange the slices cut-side down on a wire rack set over a baking sheet and bake, turning the biscotti halfway through cooking time for even browning, until crisp, about 40 minutes. Cool completely and store in an airtight container at room temperature for up to 1 week. |
This recipe for Orange, Pistachio, and Black Olive Biscotti is from