Best 2 Ginger Pistachio Biscotti Recipes

Discover the delightful harmony of ginger and pistachio in this delightful biscotti recipe. These crispy and flavorful treats are the perfect balance of sweet and savory, with a hint of spice from the ginger and a nutty crunch from the pistachios. Whether you're enjoying them as an afternoon snack or serving them as a dessert, these ginger pistachio biscotti are sure to satisfy your sweet tooth and leave you craving more.

Here are our top 2 tried and tested recipes!

GINGER PISTACHIO BISCOTTI

Ginger Pistachio Biscotti image

This recipe is dedicated to ChrisseyO who sent me a bag of totally awesom, addictive "Wildbite" Ginger-Pistachio Biscotti I have now made this recipe 3 times and it gets better each time, This time I substituted roasted pumkin seeds for the pistachios - excellent result and what a cost saving plus not having to crack all those pistachios. The pumkin seeds made the recipe a bit drier.but still great texture & flavor.

Provided by Bergy

Categories Dessert

Time 1h5m

Yield 3 dozen

Number Of Ingredients 9

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar (or 1/4 cup Splenda with 1 Tablespoon Molasses)
3 large eggs
3 teaspoons orange zest
1 cup natural pistachios, coarsely chopped
1 1/4 cups preserved gingerroot, diced (1/4" dice)

Steps:

Heat oven to 350F, butter and flour a cookie sheet.
Mix flour, Baking Powder and salt, stir well, set aside.
Beat the butter and sugar until fluffy, add one egg at a time and beat after each addition Stir in the orange zest, pistachios and ginger.
Stir in the flour a bit at a time, make sure it is evenly mixed in.
Your dough should easily hang together but be pliable.
Divide the dough in half and shape each piece into a log approx 1/2" high 2" across and about 14" long (Do not have the log too thick or too wide or the biscotti will not dry enough) Bake for 25-30 minutes- They will be almost golden on top and cooked through Turn oven down to 300F.
Cool logs for apprx 12 minutes.
Cut them across into 1/2" slices, place them on the cookie sheet with a bit of space between slices Return to oven for a further 15 minutes, turn off oven and let the biscotti sit in the cooling oven.
The biscotti should be dry in the center of the slice Cool completely and place in an air tight container- They keep well in the tin but you may freeze them if you wish.

PISTACHIO, PAPAYA, AND GINGER BISCOTTI

Pistachio, Papaya, and Ginger Biscotti image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 teaspoon coarse salt
1 1/4 cups coarsely chopped (not toasted) pistachios
3/4 cup diced dried papaya or mango
1/2 cup sweetened shredded coconut
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

Steps:

Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, ginger, salt, pistachios, and coconut. Add dried fruits after beating the dough for about two minutes. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

Tips:

For a chewier biscotti, slightly underbake them.
For a crispier biscotti, bake them a few minutes longer.
Let the biscotti cool completely before slicing them.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Use a sharp serrated knife to slice the biscotti.
For a more intense ginger flavor, use freshly grated ginger instead of ground ginger.
For a more festive biscotti, add some chopped dried cranberries or cherries.
If you are using unsalted pistachios, add a pinch of salt to the dough.
For a vegan biscotti, use a plant-based milk and butter substitute.

Conclusion:

These ginger pistachio biscotti are the perfect treat for any occasion. They are crunchy, flavorful, and easy to make. With a few simple ingredients, you can enjoy these delicious cookies in no time. So next time you are looking for a sweet treat, give these biscotti a try!

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