Pistachio Orange Biscotti with Five Spice


2 eggs

1 c. sugar (natural or refined)

2 c. flour

Zest of one orange

Juice from half of the orange

1 tsp. baking soda

½ tsp. salt

1 tsp. Five Spice

½ c. pistachios (slightly chopped)

1 tsp. vanilla


½ c. powdered sugar

Juice from half the orange

Heat oven to 350 ° F.


In a mixing bowl, using the mixer of your choice, beat the eggs, sugar and orange peel till mixture has turned golden. Add the juice of half the orange, beat for 1 minute more. 

In a separate bowl measure out the flour, baking soda, salt, Five Spice and pistachios. Stir the ingredients till well mixed.

Beating on medium low, add the flour mixture to the egg mixture. The dough should be tacky (sticky to the touch), if your mixture is dry, you can add an egg yolk, a whole egg, or up to ¼ cup melted butter.

Form two logs of equal proportions and place on a sheet pan covered with parchment paper.  Approximately 12 x 3 inches.

Bake in a 350 ° oven for 25 minutes.

Note: If you are not glazing your biscotti or dipping them in chocolate, you could brush with a beaten egg white for a lovely glossy look.

Remove from oven and let them rest 10 minutes before slicing them in app. 1-inch-wide pieces, you can also cut them diagonally for a different look.

Lower the oven to 325°.

Place them back on the parchment covered sheet pan and bake 10 minutes more on their side, after 10 minutes, turn them and cook them for another 10 minutes. Let cool.

At this point, you could dip them in chocolate or glaze them. Your choice.

To glaze, stir all the ingredients till silky and drizzle over biscotti.

Tip: Use a serrated knife if possible to cut the biscotti.


Note the colour difference between the two. Before the second baking, the cookie is still soft and light in colour, after the second baking, a lovely colour develops and makes the cookie all the better to nibble and enjoy.