Orange~Pistachio Biscotti

I'm Irish...and this Italian twice-baked cookie got a spring-green look with the help of pistachios and pistachio paste...

and a little orange to honor the Republic of Ireland Flag!

photo borrowed from internet 

I realized St. Patrick's Day is just around the corner and I will be making soda bread and colcannon, but sometimes it's nice to add something new.  Biscotti is a great choice. This long-lasting cookie has grown in popularity among coffee drinkers here in the United States and has even surpassed their original use of dipping into a glass of wine.

Orange~Pistachio Biscotti
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
Zest of one orange
2 T. Pistachio Paste 

You will need to stir the paste when you first open it! 

1 3/4 cups + 2T King Arthur all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/2 cups shelled pistachios

Preheat oven to 350F-degrees.  Line a baking sheet with parchment paper.
In a stand mixer, using the paddle attachment, cream the butter, sugar and pistachio paste together.  Add eggs, one at a time, beating well after each addition.  Use a rubber spatula to scrape down the sides of the bowl.  Add the dry ingredients and beat just until combine--don't over mix!

Turn dough out onto a lightly floured board.

Bring dough together and divide in half.  Roll out to about 12-14" long x 1 1/2" wide.

Bake in preheat oven about 30 minutes or until golden brown.  Remove from oven and allow to cool about 10 minutes.  Transfer "log" to a cutting board and with a serrated knife, cut slices on an angle, about 1" thick.

Place sliced cookies back on the baking sheet and return to the oven for 13 to 15 minutes.  Removed from the oven and allow to cool once more before storing.

I had a perfectly wonderful day at The Northwest Flower & Garden Show in Seattle and even more perfect to come home, have a cup of tea, and a biscotti.  

What traditions for St. Patrick's Day do you have? Enjoy!