Back when I was researching recipes to make Baklava, how I wished I had Orange Blossom Water lying around at home. It sounded like such a divine perfumey ingredient that would perfectly compliment the rich dry fruits in the Baklava.
While strolling the Boulevard St. Antoine on our walk to Bastille in Paris this winter, I discovered a lovely little store that housed everything my heart desired to carry back to my kitchen in India. Olive Oils, Pates, Balsamic, and what not else. I also discovered a very sweet looking bottle of Oranger from Tunisia. Of course I brought it back.
I waited and waited, for the day I'd use it in some Middle Eastern feast I cook up, but this weekend, I finally opened it! And added its light subtle flavour to these scrumptious Oranger Pistachio Biscotti I made.
Oranger Pistachio Biscotti
While strolling the Boulevard St. Antoine on our walk to Bastille in Paris this winter, I discovered a lovely little store that housed everything my heart desired to carry back to my kitchen in India. Olive Oils, Pates, Balsamic, and what not else. I also discovered a very sweet looking bottle of Oranger from Tunisia. Of course I brought it back.
I waited and waited, for the day I'd use it in some Middle Eastern feast I cook up, but this weekend, I finally opened it! And added its light subtle flavour to these scrumptious Oranger Pistachio Biscotti I made.
Oranger Pistachio Biscotti
Ingredients
1 cup caster sugar + extra for dusting
2 eggs
2 tsp Orange Blossom water
50 gm of pistachios
50 gm almonds
2 cups plain flour
½ tsp baking powder
¼ tsp salt
Method
Preheat oven to 175°C.
In a large bowl, beat together the eggs and sugar until it turns slightly thick, creamy and pale yellow. (This should take about 5 mins with an electric whisk)
Lightly fold in the orange blossom water and nuts.
Add the flour, salt and baking powder flour little by little, carefully folding it in as you go.
Knead the dough, divide into two loaves and place them apart on a silpat.
Bake for about 40 minutes or until cracks start developing.
Use a sharp knife to slice the biscotti (I try to go as thin as possible)
Place the slices of biscotti on a baking tray and bake for about 10 minutes until crisp and lightly golden.
Lightly dust with remaining castor sugar.
Place it on the table and watch it disappear.
