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GOOD EATS: pistachio biscotti recipe

October 25, 2013 by TheSweetEscape 6 Comments

biscotti recipe
I may be a bit biased with my Italian background and all but I think biscotti are one of the most underrated cookies out there. I’ve tried many brands and they always seem a little greasy or sugary to me. There’s nothing that can compare to a batch of homemade ones. 
 
Don’t let the double bake technique scare you. It’s really a very simple recipe. I do it all in one bowl and I don’t even have a proper mixer, I just use a hand mixer to blend the butter & sugar at the beginning then mix the rest by hand. 
 
 
PISTACHIO BISCOTTI INGREDIENTS
3 tablespoons unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
Pinch salt
1, zest grated lemon or orange
2 large eggs
1 cup pistachios (or almonds or hazelnuts)
 

Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and mix until combined. 

biscotti recipe

Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. 

biscotti recipe

Leave the oven on. Using a sharp large knife, cut the log on the diagonal into 1/2 -inch-thick slices.

biscotti recipe

Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. 

biscotti recipe
 

(recipe source)

There’s nothing better than a crunchy biscotti (or two or three) with a warm cup of milk or a coffee. Because they’re a dry biscuit, they can keep for weeks in a sealed container. Not that they will last that long!

biscotti recipe

 

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Filed Under: GOOD EATS Tagged With: holiday recipe, pistachio biscotti

About TheSweetEscape

Comments

  1. Vanessa says

    October 25, 2013 at 11:15 am

    That looks amazing! Totally going to try it this weekend.

    Reply
  2. Stefano says

    December 14, 2013 at 11:53 pm

    Just finished baking this recipe today.
    Amazing Biscotti.
    Thank you

    Reply
    • TheSweetEscape says

      December 16, 2013 at 10:20 am

      Nice! You can also drizzle or dip them in chocolate for a little extra somethin’ somethin’ for the holidays.

      Reply
  3. Rian says

    March 11, 2014 at 9:21 pm

    Hi Pam , I tried the biscotti rpciee but I found it hard to slice them into thin slices and secondly how do I make them a little less hard and a little more softer ? any tips on that ?

    Reply
  4. Rose says

    December 20, 2015 at 1:32 pm

    You are right. Biscotti are an exceptional cookie regardless of what nuts you add. They all taste GREAT!

    Reply

Trackbacks

  1. Cardamom & Pistachio Biscotti — My Own Ideas says:
    February 14, 2014 at 7:00 am

    […] Ingredients: Adapted from The Sweet Escape […]

    Reply

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