GINGER BISCOTTI WITH PISTACHIOS
Try substituting macadamia nuts for pistachios.
Provided by J. Storm
Categories World Cuisine Recipes European Italian
Yield 18
Number Of Ingredients 11
Steps:
- Grease and flour one large baking sheet.
- Finely grind the almonds with the flour, ginger and baking powder in a food processor.
- Beat the butter, brown sugar and white sugar until light and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios.
- Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1/2 inch log. Arrange logs on the prepared baking sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate for about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Using a serrated knife cut logs crosswise into 1/2 inch thick slices. Arrange sliced cut side down on baking sheet. Bake at 300 degrees F (150 degrees C) until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 29.8 g, Cholesterol 38.5 mg, Fat 15.4 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 52 mg, Sugar 16.7 g
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Maryam_shalmet Jakhro
[email protected]Overall, I thought these biscotti were pretty good. They were easy to make and had a nice flavor. I would definitely make them again.
Boridian
[email protected]These biscotti were a bit bland for my taste. I think I would have preferred them if they had more ginger flavor.
Mark Mark002
[email protected]I've never made biscotti before, but this recipe was easy to follow and the results were delicious. I'll definitely be making these again.
Brooklynn Peebles
[email protected]These biscotti were amazing! The flavor combination of ginger and pistachios was perfect. I will definitely be making these again.
Great Prince
[email protected]I found this recipe to be a bit too complicated. There were too many ingredients and steps involved.
Tanny G
[email protected]These biscotti were a bit too dry for my taste. I think I would have preferred them if they were a little softer.
BD SHUVO VAI
[email protected]Delicious! I made these biscotti for a bake sale and they were a huge hit. I especially loved the crunchy texture and the subtle flavor of ginger.
Shipat Sorkar
[email protected]These biscotti were easy to make and turned out great! I used a mix of candied ginger and ground ginger, and they were perfectly spicy. I also added a little orange zest, which gave them a nice citrusy flavor.
Andrew Ness
[email protected]I've tried many biscotti recipes in the past, but this one is by far the best. The ginger and pistachios give it a unique flavor that I love. I'll be making these again and again.
Nerdimus Prime
[email protected]These biscotti were a hit at my holiday party! They were perfectly crispy and flavorful, and the combination of ginger and pistachios was divine. I will definitely be making these again.