Pistachio–Orange Biscotti

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a food processor, combine the dry ingredients. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the egg, milk and vanilla extract. Pulse until just combined.

3. 3

   Place the dough in a bowl and use your hands to mix in the candied orange peel and pistachios.

4. 4

   On a floured surface, shape the dough into a 30-cm (12-inch) long log. Place on the baking sheet and bake for 40 minutes. Transfer to a cutting board.

5. 5

   Let cool about 10 minutes. Using a serrated knife, cut the log diagonally into 2-cm (3/4-inch) slices.

6. 6

   Arrange the slices on the baking sheet and bake again for about 25 minutes. Cool on a rack.