Categories Cookies Food Processor Ginger Dessert Bake Almond Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 36
Number Of Ingredients 12
Steps:
- Butter and flour large baking sheet. Finely grind almonds with flour, ginger and baking powder in processor. Beat butter, brown sugar and 1/4 cup sugar in large bowl until well blended. Add orange peel, egg and vanilla and beat well. Add dry ingredients and beat until just blended. Stir in pistachios.
- Divide dough in half. Using floured hands, roll each half on lightly floured surface into 1/2-inch log. Arrange logs on prepared sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate until cold, about 1 hour.
- Preheat oven to 350°F. Brush dough logs with some of egg glaze. Sprinkle with 2 teaspoons of sugar. Bake until deep golden brown and firm to touch, about 30 minutes (logs will spread during baking). Transfer baking sheet to rack and cool logs 10 minutes. Reduce oven temperature to 300°F.
- Using serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on baking sheet. Bake until deep golden on top, about 12 minutes. Turn biscotti over and bake until deep golden, about 12 minutes. Transfer biscotti to rack and cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
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Stellah Saboke
ssaboke@hotmail.comI can't wait to try this recipe! It looks delicious.
Jalal Alhatmy
jalhatmy@aol.comThese biscotti are a great make-ahead snack. They're also perfect for gifting.
Yuosaf Laghari
y11@gmail.comI'm definitely going to make these biscotti again. They're the perfect treat to enjoy with a cup of coffee or tea.
aadi addi
aadi_a79@yahoo.comOverall, I thought this was a good recipe. The biscotti were tasty and easy to make. I would definitely recommend it to others.
Parbati hotel And lodge
h.parbati44@hotmail.comThe biscotti didn't turn out as crispy as I expected. I might try baking them for a few minutes longer next time.
Bernard Asare
abernard@hotmail.frI found the biscotti to be a bit dry. I might try adding a little bit of butter or oil to the dough next time.
Asghar khan Khan
khan_a@yahoo.comThese biscotti are a bit too sweet for my taste. I might try reducing the amount of sugar next time.
Teddy Masore
m.t@yahoo.comThe ginger and pistachios give these biscotti a unique and flavorful taste. I highly recommend trying this recipe.
Rita Taleb
rtaleb@yahoo.comI love the crispy texture of these biscotti. They're the perfect dunkers for coffee or tea.
Asim Brand
b-a@aol.comThese biscotti are perfect for a quick and easy snack. They're also a great addition to a packed lunch.
billie's avocado
b@gmail.comI've never made biscotti before, but this recipe was easy to follow and the results were amazing. I'll definitely be making these again.
Siphesihle “Masokisi” lindokuhle
sl97@yahoo.comThese biscotti are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they make a great gift.
Limbu God
god-l@aol.comI made these biscotti for my family and they loved them. They're the perfect snack to enjoy with a cup of coffee or tea.
Gloria Anita Mafinda
mafinda-g17@hotmail.comI wasn't sure how the ginger and pistachios would taste together, but I was pleasantly surprised. The flavors complement each other perfectly.
Jabez
jabez42@yahoo.comThese biscotti are so easy to make and they're absolutely delicious. I love the combination of ginger and pistachios.
Masood kashif
masood@aol.comI've made this recipe several times now and it always comes out great. It's a keeper!
jill mclaughlin
mclaughlin-jill@gmail.comThe biscotti turned out perfectly! They were crispy on the outside and chewy on the inside, with just the right amount of sweetness. The ginger and pistachios added a nice touch of flavor.
Dom Mullett
d@gmail.comI made these biscotti for a holiday party and they were a hit! Everyone loved them.
Samuel Dida
samuel_d30@aol.comThese ginger biscotti with pistachios are a delightful treat! The combination of flavors is perfect and the texture is crispy and chewy. I highly recommend this recipe.