Pistachio biscotti recipe
Pistachio Biscotti recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
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|1 tsp||almond extract|
|1 tsp||vanilla extract|
|100 g||caster sugar|
|125 g||plain flour|
|1 tsp||baking powder|
|100 g||unsalted pistachios, shelled|
|90 g||dark chocolate, melted|
InstructionsMakes about 30.
Preheat oven to Gas Mark 4, 180ºC, 350ºF. Grease two baking sheets.
Using an electric mixer, whisk the eggs on high speed until fluffy. Add flavourings and sugar and continue to whisk until thick and lemon in colour. Scrape down the side of the bowl with a spatula.
Sift the flour, baking powder and salt into the eggs and fold in with the whisk attachment until just combined. Fold in the pistachios until evenly distributed.
Spoon half the mixture down the centre of each baking sheet to make a log about 10-inches long and 3-inches wide, 25×7.5cm. Bake for 30 minutes.
Remove from oven and allow to cool on tray on a wire rack for about 15 minutes.
Using a serrated knife, slice each log diagonally into about 16 slices. Places the slices cut side down on to the baking sheet and return to oven for 5 minutes. Remove and turn the slices over using a pair of tongs. Return to oven and bake for another 5 minutes or until crisp.
Remove from oven and allow to cool on wire racks.
Dip one end of each biscotti into the melted chocolate, or apply with a spatula if preferred, and return to rack to set. Lay some kitchen paper under the rack to catch any dripping chocolate.
When set, store in an airtight container.
ca. 30 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Pistachio biscotti recipe
Recipe type: xarchivex
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