GOOD EATS: pistachio 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. 

 

 

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. 

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. 

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

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. 

 

(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!