Free Recipe Pistachio Biscotti
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Pistachio Biscotti Recipe
2 Eggs
1 ts Almond extract
1 ts Vanilla extract
1/2 c Sugar
1-3/4 c Cake flour
1 ts Baking powder
1/4 ts Salt
2/3 c Shelled pistachio nuts
3 oz Semisweet chocolate, melted
Pistachio Biscotti Preparation
Heat oven to 350”F. 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 10×14 strip down center of two cookie sheets. Spoon half of pistachio mixture down center of each cookie sheet to make a 3×10 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 5-7 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
Cooking Temperature:
Recipe Serves: 32
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