Mandarin, white chocolate and pistachio biscotti

The secret ingredient (and what makes these biscotti so special) is the dried mandarin rind powder – more intensely flavoured and with a slightly ‘roasted’ edge compared with fresh rind. I find the thin-skinned murcott mandarins are best ones to use when making it.

Credit: Alan Benson

• makes

  45

• prep

  20 minutes

• cook

  55 minutes

• difficulty

  Mid

Ingredients

• 3 eggs, at room temperature
• 330g (1½ cups) caster sugar
• 1½ tsp natural vanilla essence or extract
• 1 quantity dried mandarin powder (see below)
• 400 g (2⅔ cups) plain flour
• ½ tsp bicarbonate of soda
• 150 g good-quality white chocolate, coarsely chopped
• 150 g pistachio kernels

Dried mandarin powder

• 3 murcott mandarins

Cooling time 45 minutes

You will need to start this recipe at least four hours ahead if making the dried mandarin powder on the same day you bake the biscotti.

Instructions

Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper.

Dried mandarin powder – Preheat oven to 100°C. Use a vegetable peeler to peel the rind from 3 murcott mandarins in wide strips. Then use a small sharp knife to remove any excess white pith from the rind. Place the rind on a lined oven tray in a single layer and bake in the preheated oven for 3 hours or until dried and crisp. Use a mortar and pestle or a small food processor to pound or process the rind to a fine powder. Store in an airtight jar or container in a cool dry place for up to 1 month. (Makes about 1¼ tablebspoons).

Use an electric mixer with a whisk attachment to whisk the eggs, sugar and vanilla on medium speed until very thick and pale. Whisk in the dried mandarin powder. Sift the flour and bicarbonate of soda together. Add to the egg mixture with the chocolate and pistachios and use a wooden spoon to mix until evenly combined and a soft dough forms.

Turn the dough out onto a lightly floured surface and divide into 3 equal portions. Use lightly floured hands to shape each portion into a log about 25cm long. Transfer the logs to the lined baking trays, making sure the ones that share a tray are at least 10 cm apart. Use your hands to flatten each log slightly so they are about 7 cm wide.

Bake for 25-30 minutes, swapping the trays after 10 minutes, or until light golden, firm to touch and cooked through. Remove from oven and cool on the trays (this will take about 45 minutes).

Reduce oven temperature to 130°C. Place the logs on a cutting board and use a sharp knife to cut diagonally into 1 cm-thick slices. Return the biscuits to the baking trays lined with non-stick baking paper (you may have to bake them in two separate batches depending on the size of your trays). Bake for 25 minutes, swapping the trays halfway through baking, or until the biscuits are dry and lightly coloured. Cool the biscotti on the trays.

Baker’s tip

• The biscotti will keep in an airtight container at room temperature for up to 3 weeks.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.

For more recipes, view our online column, Bakeproof: Citrus.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.