Pistachio Biscotti

Wow, that was a long break from blogging! I moved to a new city/job/apartment for the winter. In addition to getting into a new groove (buying ingredients, baking pans, etc.) I’m living in an apartment without internet access so it will be harder for me to get online to upload recipes. I had originally planned to access my blog for recipes while traveling, but without internet access that proves to be a bit difficult.

Thanksgiving and Christmas have come and gone. For these holidays I made mostly recipes that were already posted on my blog—boring I know—but I did make some fun pistachio biscotti for dessert on Christmas Eve.

This recipe is a family classic. It makes some of the most authentic biscotti I’ve had outside of Italy. Please let me know what you think after you’ve tried them! I added pistachios to the batter because that was all I had around the house, but they can be easily substituted for any other nuts, chocolate chips, cranberries—anything you like. You can also melt chocolate and dip the biscotti after they come out of the oven, yum!

Ingredients:

1 c nuts

2 ¼ c flour

1 t baking powder

½ t salt

3 eggs *room temperature

1 c sugar

1 t vanilla

Preheat the oven to 325 F. Measure out 1 c nuts and coarsely chop. Set aside.

In a large bowl beat the eggs, then add the sugar and beat together, add the vanilla and mix in. In a separate bowl sift together the dry ingredients. While mixing with one hand add in the dry ingredients until everything is just combined. Err on the side of under-mixing. Add the nuts and stir until evenly distributed.

On a greased baking sheet, pour the dough into 3 flattened logs, approximately 4 inches wide. Bake 30 minutes until golden and the inside is cooked.

Remove from oven, place on wire rack or cutting board, and immediately cut into ¾’’ slices diagonally across the logs. If you have a wire rack available, lay each cookie down on the wire rack and place the rack back in the oven for another 10 minutes. If a wire rack is not available, place them back on the cookie sheet and back 5 mins each side until they are toasted.

Remove from oven and let cool. When they are cool they will be very crunchy and ready to serve with tea or coffee.

I’ve actually never made biscotti with pistachios before but I LOVED them! (I also happen to love pistachios—go figure). I used salted pistachios and the subtle saltiness that hits the tongue before the sweetness from the cookie is absolutely wonderful. I definitely recommend them.