PISTACHIO BISCOTTI
Biscotti are easy to make and keep for up to 2 weeks in an airtight tin. They taste even better a day or two after baking. They are perfect for dunking, in red wine, sweet wine, coffee or tea. Almonds or walnuts can replace the pistachios if desired.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h15m
Yield About 2 1/2 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Put butter and sugar in the work bowl of a stand mixer (or use a large bowl and hand-held electric beaters). Cream butter and sugar at high speed until pale, light and fluffy, about 5 minutes. Add eggs one at a time and mix well. Beat in lemon zest and almond and vanilla extracts.
- In a separate medium bowl, stir together flour, baking powder and salt. At low speed, add flour mixture to butter mixture. As dough is coming together, add the pistachios and mix until incorporated. You will have a soft, sticky dough.
- Divide dough into 2 equal pieces. With floured hands, shape each piece into a log about 12 inches long. Place logs well apart on a parchment-lined baking sheet. (Logs will spread as they bake.)
- Bake logs for 25 to 30 minutes, until firm and lightly browned all over. Remove and cool logs on a rack until cool enough to handle. (Don't rush this step or you risk crumbling when slicing.) Using a serrated knife, carefully cut into slices, crosswise or at a diagonal. Thicker 1/2-inch slices are easier to cut; thinner slices are a bit more elegant.
- Place slices in one layer on baking sheet and return to the oven until lightly browned, about 10 minutes (less for thinner slices). Flip each slice and bake again for another 5 minutes. Let cool completely, until biscotti are crisp and dry, before transferring to a tin.
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Jamshad Macho
[email protected]These biscotti were a bit dry for my taste. I would recommend adding a little more butter or oil to the dough.
Jose Naranjo
[email protected]I loved these biscotti! They're the perfect combination of crunchy and chewy. I also love the pistachio flavor.
Javedali jarwar
[email protected]These biscotti were a bit too sweet for my taste, but they're still good. I would recommend using less sugar next time.
Khan Brand
[email protected]I made these biscotti for my family and they loved them! They're so easy to make and they're a great way to use up leftover pistachios.
Kailley Frias
[email protected]These biscotti were a bit too hard for my taste. I would recommend baking them for a shorter amount of time.
Ganbat Munkhtsetseg
[email protected]These biscotti are delicious! I love the pistachio flavor and the crunchy texture. They're the perfect snack or dessert.
Azizullah Salamzada
[email protected]These biscotti were a bit dry for my taste. I would recommend adding a little more butter or oil to the dough.
Stella Ogbonna
[email protected]I loved these biscotti! They're the perfect combination of crunchy and chewy. I also love the pistachio flavor.
Niaz Ahmed Korai
[email protected]These biscotti are a little too sweet for my taste, but they're still good. I would recommend using less sugar next time.
Kiran Jutti
[email protected]I've made these biscotti several times now and they're always a hit. They're so easy to make and they're a great way to use up leftover pistachios.
Meta Bevc
[email protected]These biscotti are delicious! The pistachio flavor is subtle but it really shines through. I also love the crunchy texture.
Puja Thakuri
[email protected]I made these biscotti for a holiday party and they were a huge hit! They're so easy to make and they turned out perfectly. I love the combination of pistachio and almond flavors.