Pistachio Biscotti
Pistachios and orange flavoring enliven this typical Italian biscotti recipe. Biscotti recipes call for baking the cookies in a log first, then slicing off the cookies and baking them again to yield the classic dry, crisp biscotti. You might also like our orange chocolate biscotti.
Ingredients
At a glance
Shaped, molded and pressed cookies
Makes
40 cookies
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 3 eggs
- 1/4 cup
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3 tablespoons grated orange zest
- 1 cup chopped shelled pistachios
Steps
Preheat oven to 350 degrees F. Lightly grease or spray a cookie sheet.
Cream butter and sugar until light, about 2 minutes. Add eggs, one at a time, beating well. Gradually stir in wine, flour, baking powder, orange zest, and pistachios, beating well. Dough will be stiff.
Divide dough into 4 equal portions. Mold each portion into a slightly flattened roll, about 1 1/2 inches in diameter, on the cookie sheet. Bake in the center of the oven for 18 to 20 minutes or until just firm to the touch and a golden color on the bottom.
Let cool, then slice on the diagonal with a serrated knife in 1/2- to 3/4-inch pieces. Set slices, cut side up, on the cookie sheet. Reduce heat to 300 degrees F. Return cookies to oven and continue baking for 6 minutes. Turn cookies over and bake another 4 minutes, or until golden and dry.
Cool biscotti on wire racks.
Cream butter and sugar until light, about 2 minutes. Add eggs, one at a time, beating well. Gradually stir in wine, flour, baking powder, orange zest, and pistachios, beating well. Dough will be stiff.
Divide dough into 4 equal portions. Mold each portion into a slightly flattened roll, about 1 1/2 inches in diameter, on the cookie sheet. Bake in the center of the oven for 18 to 20 minutes or until just firm to the touch and a golden color on the bottom.
Let cool, then slice on the diagonal with a serrated knife in 1/2- to 3/4-inch pieces. Set slices, cut side up, on the cookie sheet. Reduce heat to 300 degrees F. Return cookies to oven and continue baking for 6 minutes. Turn cookies over and bake another 4 minutes, or until golden and dry.
Cool biscotti on wire racks.
Additional tips
Store: Let biscotti stand out at room temperature for a day to dry out, then keep in an airtight container.
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