How to Make Pistachio-Orange Biscotti in Your Air Fryer
What some crisp-crunchy cookies to go with your fruit, ice cream, tea, or coffee? These Pistachio-Orange Biscotti are just the thing. They are nicely crunchy, not teeth shattering, and they are full of bright orange flavor and buttery-tasting roasted pistachios. My husband, who's not a big fan of biscotti, really loves these cookies--so much so that some didn't make it to the photo shoot. Oops. Taste-testing took precedence. The cookies take minutes to mix up and cook in the air fryer in about 30 minutes, total. I usually mix up a batch before dinner, get them started on their "first bake," then do the second bake about dinner time so we have fresh, warm biscotti for dessert with our fruit. If you want a sweeter and fancier cookie, you can dip them in white chocolate or drizzle them with the white chocolate. Enjoy!
Air Fryer Pistachio-Orange Biscotti -- Makes 12 +
2 tablespoons of melted butter
1/3 cup of sugar
1 large egg
3/4 cup of flour
1/4 teaspoon of baking powder
1/4 teaspoon of salt
1/8 teaspoon of baking soda
1 teaspoon of grated orange or clementine zest
1/2 cup of chopped roasted pistachio nuts
Sugar for sprinkling (optional but good)
In a medium bowl or measure combine the melted butter, sugar, and egg until thoroughly mixed. Stir in the flour, baking powder, salt, baking soda, and orange zest until combined. Fold in the nuts. Cut 2-3 pieces of baking parchment to fit your air fryer basket. Form small rolls or logs about 5-inches long and 1 1/2-inches wide on each piece of parchment. Sprinkle the tops of the logs with sugar, if you'd like, and lightly press the sugar into the dough. Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the dough at 320 degrees for about 20 minutes or until puffed, light brown, and barely firm to the touch.
Remove the dough log on its parchment and place another dough-topped piece of parchment in the air fryer to cook while you slice the first log. Cut the cooked dough log crosswise into 5-6 pieces, each about 3/4-inches thick. I cut the logs while they are hot to prevent cracking and use a thin ceramic knife or a thin sharp knife. Cut down, point first, followed by the blade, rather than using a sawing motion. Turn the slices down on the parchment on their flat sides (not standing up). When the second dough log has finished its "first bake," remove it from the air fryer and return the cut slices from the first log to the air fryer basket. Air fry them at 320 degrees for 5-6 minutes or until lightly browned. Remove the biscotti from the air fryer basket to cool. Repeat the "second bake" process with the second (and third, if you have one) log, slicing it and returning the slices to the air fryer basket for about 5 minutes. The cookies will continue to crisp up as they stand/cool.