Best 2 Ginger Pistachio Biscotti Recipes

**Pistachio Biscotti: A Delightful Italian Treat**

Pistachio biscotti, a classic Italian cookie, offers a delightful combination of flavors and textures. These twice-baked cookies boast a crispy exterior and a soft, chewy interior, while the addition of chopped pistachios adds a nutty crunch and vibrant green color. This versatile treat can be enjoyed on its own as an afternoon snack or dipped into coffee or tea for a cozy and flavorful experience. Our collection of pistachio biscotti recipes offers a range of options to suit different tastes and preferences. From traditional Italian recipes to modern variations with unique flavor combinations, you'll find the perfect biscotti to satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

GINGER PISTACHIO BISCOTTI

Ginger Pistachio Biscotti image

This recipe is dedicated to ChrisseyO who sent me a bag of totally awesom, addictive "Wildbite" Ginger-Pistachio Biscotti I have now made this recipe 3 times and it gets better each time, This time I substituted roasted pumkin seeds for the pistachios - excellent result and what a cost saving plus not having to crack all those pistachios. The pumkin seeds made the recipe a bit drier.but still great texture & flavor.

Provided by Bergy

Categories Dessert

Time 1h5m

Yield 3 dozen

Number Of Ingredients 9

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar (or 1/4 cup Splenda with 1 Tablespoon Molasses)
3 large eggs
3 teaspoons orange zest
1 cup natural pistachios, coarsely chopped
1 1/4 cups preserved gingerroot, diced (1/4" dice)

Steps:

Heat oven to 350F, butter and flour a cookie sheet.
Mix flour, Baking Powder and salt, stir well, set aside.
Beat the butter and sugar until fluffy, add one egg at a time and beat after each addition Stir in the orange zest, pistachios and ginger.
Stir in the flour a bit at a time, make sure it is evenly mixed in.
Your dough should easily hang together but be pliable.
Divide the dough in half and shape each piece into a log approx 1/2" high 2" across and about 14" long (Do not have the log too thick or too wide or the biscotti will not dry enough) Bake for 25-30 minutes- They will be almost golden on top and cooked through Turn oven down to 300F.
Cool logs for apprx 12 minutes.
Cut them across into 1/2" slices, place them on the cookie sheet with a bit of space between slices Return to oven for a further 15 minutes, turn off oven and let the biscotti sit in the cooling oven.
The biscotti should be dry in the center of the slice Cool completely and place in an air tight container- They keep well in the tin but you may freeze them if you wish.

PISTACHIO, PAPAYA, AND GINGER BISCOTTI

Pistachio, Papaya, and Ginger Biscotti image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 teaspoon coarse salt
1 1/4 cups coarsely chopped (not toasted) pistachios
3/4 cup diced dried papaya or mango
1/2 cup sweetened shredded coconut
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

Steps:

Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, ginger, salt, pistachios, and coconut. Add dried fruits after beating the dough for about two minutes. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

Tips:

For the best flavor, use high-quality pistachio nuts. Look for nuts that are a deep green color and have a slightly sweet flavor.
If you don't have any candied ginger, you can make your own by simmering 1 cup of thinly sliced ginger in 1 cup of sugar and 1/2 cup of water for about 30 minutes, or until the ginger is translucent and the sugar has dissolved.
Be sure to slice the biscotti twice before baking. This will help them to bake evenly and prevent them from becoming too thick.
Store the biscotti in an airtight container at room temperature for up to 2 weeks. You can also freeze the biscotti for up to 2 months.

Conclusion:

These ginger pistachio biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They are crispy, chewy, and full of flavor. The combination of ginger and pistachio is unique and refreshing, and the biscotti are sure to be a hit with everyone who tries them.

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