Pistachio Biscotti
Delicious cookies that are perfect after a special dinner. Try dipping them in coffee or wine!
Yield
32 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sugar
|
|
| 1 ¾ | cup |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cups |
pistachio nuts
shelled |
|
| 3 | ounces |
semi-sweet chocolate
semisweet chocolate, melted, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 5 | ml |
almond extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
|
|
| 414 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
pistachio nuts
shelled |
|
| 86.7 | ml/g |
semi-sweet chocolate
semisweet chocolate, melted, null, null |
|
Directions
Heat oven to 350℉ (180℃). In a medium bowl, beat eggs with an electric mixer on high speed until fluffy. Gradually beat in almond extract, vanilla and sugar until mixture is thick and lemon-colored, scraping down sides of bowl frequently with a rubber spatula.
Mix cake flour with baking powder and salt. With a wire whisk, fold into egg mixture until just thoroughly combined. Fold in pistachios.
Grease a 10x14 inch strip down center of two cookie sheets. Spoon half of pistachio mixture down center of each cookie sheet to make a 3x10 inch log. Bake 30 minutes. Remove from oven; leave oven on.
Let logs cool on sheets 5 minutes, or until cool enough to handle. With a serrated knife, cut each log diagonally into 16 slices. Place slices, flat sides down, on cookie sheet and return to oven. Bake 5 minutes. Turn slices over and bake 5 to 7 minutes, or until golden on both sides. Remove to racks and let stand until cool enough to handle. Spread melted chocolate over one end of biscotti and let cool completely.
Store in a tightly covered container. Makes 32 cookies.
