Pistachio Biscotti

As I usually tell my friends and clients, I'm not much of a baker. Something about the required precision of measuring and the risk of techniques failing at high altitude intimidates me just a bit. But recently I made a batch of pistachio biscotti for an upcoming recipe column and I couldn't have been happier with the results. These cookies are easy to make, taste fabulous with your morning cup of coffee, and make great holiday gifts.

Pistachio Biscotti
Yields 36 cookies

You can also add about 1 cup of dried cranberries to this recipe to make them festive looking for the holidays.

1/4 cup canola oil or light tasting extra virgin olive oil
3/4 cup sugar
1 tablespoon vanilla extract
2 large eggs
1 3/4 cups flour
1/8 teaspoon salt
1 teaspoon baking powder
1 1/2 cups pistachio nuts, roughly chopped

Preheat oven to 325 degrees. Combine dry ingredients (except nuts) in a large mixing bowl and set aside.

In a separate bowl, combine sugar, oil, and vanilla and mix well. Beat in eggs, one at a time. Add to dry ingredients with mixer on low until incorporated, and then gently mix in nuts.

Line a cookie sheet with parchment paper. Divide dough in half and shape into two logs about 12 inches long and 2 inches around. Bake until lightly golden, about 35 minutes.

Remove from oven and let cool about 10 minutes. Reduce oven to 275 degrees. Cut logs into slices about 3/4 inch thick and return to baking sheet lined with parchment paper. Bake until dry, about 8-10 more minutes. Let cool before handling.


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