PISTACHIO BISCOTTI THINS
Steps:
- Preheat oven to 350°F. and line bottom and sides of a 9 1/4 x 5 1/2 x 2 3/4-inch metal loaf pan with parchment paper.
- In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Sift flour over meringue and fold in with nuts and vanilla gently but thoroughly. Spoon meringue mixture into loaf pan, smoothing top, and bake in middle of oven until golden, 25 to 30 minutes. Cool loaf in pan on a rack 15 minutes and turn out onto rack to cool completely.
- Reduce temperature to 300°F.
- Peel off parchment and with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange slices about 1/2 inch apart on 2 baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 20 minutes total, or until pale golden and crisp. Cool cookies on sheets on racks. Cookies keep in an airtight container at cool room temperature 1 week.
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Tameika Douglas
[email protected]I love the combination of flavors in these biscotti. The pistachios, white chocolate, and cranberries are a perfect match.
Bikash Khadka
[email protected]These biscotti are a great way to use up leftover pistachios. They're also a delicious and healthy snack.
Kharel Lalmadi
[email protected]I've made these biscotti several times now, and they're always a hit. They're so delicious and easy to make.
Fritz Léonard Baltazard
[email protected]These biscotti are the perfect gift for any occasion. They're sure to be a hit!
ONLY STATUS 4 YOU
[email protected]I'm new to baking, and these biscotti were really easy to make. I'm so glad I tried this recipe!
Sk.Shakil islam sv
[email protected]I love the crispy texture of these biscotti. They're the perfect snack to have with a cup of coffee.
Bala Hukuma Astronaut
[email protected]These biscotti were a little too sweet for my taste. I might try reducing the amount of sugar next time.
Kyeden Samwell
[email protected]I'm not a big fan of pistachios, so I substituted walnuts in this recipe. They turned out great!
Vicky Gold
[email protected]These biscotti are delicious! But I think they would be even better if you used dark chocolate instead of white chocolate.
Santi Akter
[email protected]I found that the biscotti were a little too dry for my taste. I might try adding some more butter or oil next time.
Rafsan Ahmed
[email protected]These biscotti are a little more time-consuming to make than some other recipes, but they're definitely worth the effort.
Amal
[email protected]The recipe was easy to follow and the biscotti turned out great! I will definitely be making these again.
Kauma Rashida
[email protected]I made these biscotti for a party and they were a huge hit! Everyone loved them.
luvrqt
[email protected]I love the subtle sweetness of these biscotti. They're perfect for dunking in coffee or tea.
Ramin Baraki
[email protected]These pistachio biscotti thins are a delicious and easy-to-make treat! The combination of pistachios, white chocolate, and cranberries is perfect, and the biscotti are crispy and flavorful.