Teresa Cutter's Orange & Pistachio Biscotti

Crisp, golden and beautifully fragrant with fresh orange, vanilla and honey, Teresa Cutter’s Orange + Pistachio Biscotti are studded with whole pistachios and plump sultanas, then twice baked for that signature crunch.

A staple in the Cutter household, Teresa makes a batch almost every week. Perfect with your morning coffee, for an afternoon pick-me-up or wrapped up as a beautiful homemade gift.

Served here in our new Speckle Nesting Trays — fresh from our latest collection.

INGREDIENTS

100 g raw sugar
1 tbsp honey
2 eggs
2 tbsp olive oil
Zest of 1 orange
½ tsp sea salt
2 tsp vanilla extract
2 tsp baking powder
220–250 g spelt, all-purpose or gluten-free flour, plus extra for dusting
80 g whole pistachios
80 g plump sultanas or dried cranberries

Optional, to serve
Dried blood orange slices
Fresh rosemary

METHOD

Preheat oven to 160°C fan and line a baking tray with baking paper.

Whisk the eggs, raw sugar, honey, olive oil, orange zest, sea salt and vanilla until creamy and well combined.

Mix through the baking powder, then add 220 g flour and mix until a soft, slightly sticky dough forms. Fold through the pistachios and sultanas.

If the dough feels too wet to handle, add a little extra flour, one tablespoon at a time. Avoid adding too much — the dough should remain soft and slightly sticky.

Refrigerate for 20 minutes to firm the dough and make it easier to shape.

With lightly floured or damp hands, shape the dough into one long, slightly flattened log on the prepared baking tray.

Bake for 20–22 minutes, or until lightly golden and set. Remove from the oven and allow to cool for 15 minutes.

Using a sharp serrated knife, gently slice the log into biscotti approximately 1 cm thick.

Arrange cut-side down on the baking tray and return to the oven for another 10 minutes, or until lightly golden and crisp.

Allow to cool completely — the biscotti will continue to crisp as they cool.

Pile onto a serving tray with dried blood orange and fresh rosemary, and serve with coffee or tea.

MAKE IT YOUR OWN

Add chocolate
Fold dark chocolate chunks through the dough for an orange-chocolate twist, or dip one end of the cooled biscotti into melted dark chocolate and leave to set.

Switch the nuts
Swap the pistachios for whole almonds, hazelnuts or macadamias.

Change the fruit
Replace the sultanas with dried cranberries or finely chopped dried apricots.

Extra crunch
Prefer your biscotti especially crisp? Turn them over after the second bake and give them another few minutes in the oven.