|The foremost one is from Martha's pistachio biscotti recipe. The others are date.|
2 cups (260 grams) flour,
1 tsp. baking powder,
1/8 tsp salt,
¾ cup (150 grams) sugar,
1 tsp vanilla extract,
Zest from two oranges,
1 cup (160 grams) chopped dates.
Heat the oven to 300°, and prepare a cookie sheet by lining it with parchment or using a Silpat.
In a small bowl, mix together the flour, baking powder and salt an set aside. In the bowl of your electric mixer, beat the sugar and eggs together until soft and foamy. Stir in the vanilla and orange zest. Fold in the dates and then the flour until just mixed. Do not overbeat.
On a lightly floured surface, form the dough into a log, about 10 inches long. Transfer the log to the prepared baking sheet. Bake for about 30 minutes, or until firm in the middle. When done, let it cool on a wire rack for about 10 minutes, then transfer it to a work surface, and cut into slices about 2 cm thick. Cut on the diagonal for slightly longer biscotti*. Bake the slices for about 10 minutes and then turn them over and bake for 10 more minutes. Let them cool, and then store in an airtight tin.
*Martha says that at this point, you can freeze biscotti, and then do the second baking when you are about to greet your guests. Not having a roomy freezer, I have not tried this, but Martha knows everything, and is the world’s best cook, so I confidently pass the tip on.