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Biscotti con Zenzero e Pistacchi Ginger Biscotti with Pistachios Recipe

Ingredients

How to make it

  • Butter and flour large baking sheet.
  • Finely grind almonds with flour, ginger and baking powder in processor.
  • Beat butter, brown sugar and 1/4 cup sugar in large bowl until well blended.
  • Add orange peel, egg and vanilla and beat well.
  • Add dry ingredients and beat until just blended. Stir in pistachios.
  • Divide dough in half.
  • Using floured hands, roll each half on lightly floured surface into 1/2-inch log.
  • Arrange logs on prepared sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate until cold, about 1 hour.
  • Preheat oven to 350° F.
  • Brush dough logs with some of egg glaze.
  • Sprinkle with 2 teaspoons of sugar.
  • Bake until deep golden brown and firm to touch, about 30 minutes (logs will spread during baking).
  • Transfer baking sheet to rack and cool logs 10 minutes. Reduce oven temperature to 300° F.
  • Using serrated knife, cut logs crosswise into 1/2-inch thick slices.
  • Arrange slices cut side down on baking sheet.
  • Bake until deep golden on top, about 12 minutes.
  • Turn biscotti over and bake until deep golden, about 12 minutes.
  • Transfer biscotti to rack and cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
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Reviews & Comments 3

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  • gildina 14 years ago
    It's different from the classic recepe for Anice Cookie;but i'll try it.
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    " It was excellent "
    ahmed1 ate it and said...
    I think it is one of the best Biscottie recipe I have ever seen...Specialy it comes from you.
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    " It was excellent "
    mumtazcatering ate it and said...
    Thanks Joymarie for sharing a wonderful recipe will be making it soon ......as winter will be on our doorsteps soon ...bbbrrrr.....love winter though..:}
    have a blessed day,sweetie
    Mumtaz
    Was this review helpful? Yes Flag

The Cook

mystic_river1 Bradenton, Florida

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