Wednesday, August 14, 2013

Pistachio Biscotti

Hey everybody, sorry for the long wait, but life happens.  While Tom and I were away for a vacation in late June/early July, my friend from Suburbia Roller Derby, Philbotomy, looked over our cats for the week.  I paid him with pistachio and almond  biscotti.  This first recipe is from my Better Homes and Gardens Anyone Can Bake book (I think it was the first baking book I ever bought).  I found this recipe to be a little more difficult than the recipe I will post next.

Here's what you'll need:
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 egg yolk
  • 6 tablespoons butter, melted
  • 1 1/2 teaspoons finely shredded lemon peel (optional, but I suggest you use it)
  • 1 cup coarsely chopped pistachio nuts
First, preheat the oven to 325 degrees.  Lightly grease one large cookie sheet, set aside.  In a large bowl stir together the flour, sugar, baking powder, and salt.  Make a well in the center of the flour mixture.
Place eggs and yolks in the well;  stir into the flour mixture.  Add butter and lemon peel.  Stir until dough starts to form a ball.  Stir in pistachios.
Turn the dough out onto a lightly floured surface;  divide dough into thirds.
Shape each portion into a 14-inch log.  Place logs about 3 inches apart on the prepared cookie sheet;  flatten logs slightly until about 1 1/2 inches wide.
Bake in the preheated oven for 25 to 30 minutes or until firm and light brown.  Remove from oven and place cookie sheet on a wire rack;  let cool for 15 minutes.

Transfer logs to cutting board.  Using a serrated knife, cut logs diagonally into 1/2-inch thick slices.  Place slices, cut sides down, on cookie sheet.  Bake in the preheated oven for 10 minutes.
Turn cookies over, bake for 10 to 15 minutes more or until crisp and golden brown.  Transfer to a wire rack and let cool. 
Some came out crumbly, but they still tasted delicious!  Enjoy!

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