Biscotti ai pistacchi e arancia - twice-baked, oblong-shaped almond biscuits that are dry and crunchy. These biscuits originate in the city of Prato (in Tuscany). They are traditionally served with an Italian drink called Vin Santo in which these biscuits are dipped.
One of the many traditional delicious biscuits Italy has to offer is the biscotti alle mandorle, also known as Cantuccini. However, for this recipe, I'm sharing a more typical Christmassy taste; pistachios and oranges.
Preparazione: 15 minuti
Cottura: 30-35 minuti
For: 12 biscuits
Preparation: 15 minutes
Cooking: 30-35 minutes
Ingredienti
- 50gr di pistacchi
- 112gr di farina lievitata
- 50gr zucchero semolato
- 1/2 buccia d'arancia
- 1 uovo
- 1/2 cucchiaino di vaniglia
- 25gr di burro non salato
Ingredients
- 50gr pistachios
- 112gr self-raising flour
- 50gr caster sugar
- 1/2 orange peel grated
- 1 egg
- 1/2 tsp vanilla essence
- 25gr unsalted butter
Metodo / Method
In una ciotola, mescolate la farina, lo zucchero, la buccia d'arancia e i pistacchi.
In a bowl, mix the flour, sugar, orange peel and pistachios.
In un'altra ciotola, mescolate le uova, l'essenza di vaniglia e il burro. Aggiungete gli ingredienti umidi a quelli asciutti e mescolate finché non formate un impasto.
In another bowl, mix the eggs, the vanilla essence and butter. Add the wet ingredients to the dry ones and mix until you form a dough.
Formate due tronchi di circa 7cm di larghezza su della carta da forno. Infornate per circa 20 minuti.
Form 2 logs of around 7cm wide on some baking paper. Bake for about 20 minutes.
Lasciate raffreddare per qualche minuto e tagliate delle fette diagonali di circa 3-5cm. Rimettete di nuovo sulla carta da forno e infornate di nuovo per circa 15 minuti fino a quando dorati e duri.
Let them cool for a few minutes and cut diagonal slices of around 3-5cm. Place them back on the baking paper and bake again for about 15 minutes until they are golden and hard.
And that's the end of another exquisite Italian sweet. Apart from tasting great with Vin Santo, you could also have them with some good Italian coffee. I'm sure you'll want to share this recipe with your family and friends. Now, let's get on to today's important topic.
A couple weeks ago we started talking about the present tense of regular verbs. In this lesson, there's a continuation of this topic and this time we'll be focusing more on the irregular verbs. Don't forget to then practice the topic on the worksheet you find attached to the lesson. Enjoy and see you next week with a start to Christmas recipes.
