GINGER PISTACHIO BISCOTTI
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
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.
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Alexia Rosetto
[email protected]I love that these biscotti are made with whole wheat flour. They're a healthier alternative to traditional biscotti.
MD NYON KHAN
[email protected]Meh.
Centrin Fragrene
[email protected]These biscotti were a little too sweet for my taste. I think I'll reduce the amount of sugar next time.
rnchaudhary Khawas
[email protected]I followed the recipe exactly and my biscotti turned out perfectly. They were so delicious, I couldn't stop eating them!
Malik Imad khan
[email protected]I love the chewy texture of these biscotti. They're so satisfying to bite into.
Khalid Shah
[email protected]These were the perfect addition to my holiday cookie platter. They were a big hit with my friends and family.
asian chameleon
[email protected]Not bad.
Varlee V Dolleh
[email protected]Amazing!
Khanal Pradip
[email protected]They were delicious, but a little too crumbly. I'll try chilling the dough for longer next time.
Jeffrin
[email protected]These biscotti were a bit too dry for my taste. I think I'll try adding a little more butter next time.
Joseph Stokes
[email protected]I love the delicate flavor of these biscotti. They're not too sweet, which makes them perfect for enjoying with a cup of coffee or tea.
Angie Hermanus
[email protected]These were so easy to make! I was able to whip up a batch in no time. They're the perfect snack or dessert for any occasion.
Zaidi Auckburally
[email protected]I made these biscotti for a holiday party and they were a hit! Everyone loved the festive green color and the delicious taste.
Zay Said
[email protected]These biscotti were delightful! The combination of ginger and pistachio was unique and flavorful. I loved the crunchy texture and the subtle sweetness.