How To make Pistachio Biscotti
Ingredients
2
each
eggs
1
teaspoon
almond extract
1
teaspoon
vanilla extract
1/2
cup
sugar
1 3/4
cup
cake flour
1
teaspoon
baking powder
1/4
teaspoon
salt
2/3
cup
pistachio nuts, shelled
3
oz
semisweet chocolate, melted
Directions:
Heat oven to 350 F. In a medium bowl, beat eggs with an electric mixer on high speed until fluffy. Gradually beat in almond extract, vanilla and sugar until mixture is thick and lemon-colored, scraping down sides of bowl frequently with a rubber spatula.
Mix cake flour with baking powder and salt. With a wire whisk, fold into egg mixture until just thoroughly combined. Fold in pistachios.
Grease a 10x14 inch strip down center of two cookie sheets. Spoon half of pistachio mixture down center of each cookie sheet to make a 3x10 inch log. Bake 30 minutes. Remove from oven; leave oven on.
Let logs cool on sheets 5 minutes, or until cool enough to handle. With a serrated knife, cut each log diagonally into 16 slices. Place slices, flat sides down, on cookie sheet and return to oven. Bake 5 minutes. Turn slices over and bake 5-7 minutes, or until golden on both sides. Remove to racks and let stand until cool enough to handle. Spread melted chocolate over one end of biscotti and let cool completely.
Store in a tightly covered container. Makes 32 cookies.
How To make Pistachio Biscotti's Videos
128-Chocolate Pistachio Biscotti
These are the best Chocolate Pistachio Biscotti you will ever have. Intense flavors. Not too dry nor hard. Very easy to make.
RECIPE:
Cranberry Pistachio Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Pistachio Biscotti. Cranberry Pistachio Biscotti are wonderfully crisp and crunchy and they are dressed for the holidays with bright red dried cranberries and lovely green pistachio nuts. These biscotti are lower in fat than most cookies as they do not contain butter which makes them a nice alternative to all the other rich baked goods during the Christmas season.
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Pistachio and Cranberry Biscotti
Absolutely delicious and a perfect addition to your cookie recipe collection! This biscotti is so good with your favorite dessert wine or a hot cup of coffee or tea. Store the biscotti in a tin container or a glass biscotti jar. They hold up very well for at least two weeks if they last that long!! Enjoy!
Easy Apricot Pistachio Biscotti Recipe From Martha Stewart!
Sarah Carey, editor in chief of Everyday Food with Martha Stewart, shares the recipe for a fruit- and nut-filled biscotti that's good enough to eat morning, noon, or night.
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How to Make Cranberry Pistachio Biscotti | Cookie Recipe | Allrecipes.com
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Cranberry Pistachio Biscotti makes the perfect Christmas cookie and you'll have everyone believing this is an old-world family recipe.
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Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
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