GINGER PISTACHIO BISCOTTI
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
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.
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Awa Jabang
[email protected]These biscotti are the perfect holiday gift. They're easy to make and they're always a crowd-pleaser.
Selai Tayate
[email protected]I'm not sure what I did wrong, but my biscotti turned out really dry. I think I might have overbaked them.
Wahab Jutt 8347
[email protected]These biscotti are a nice change from the usual chocolate chip cookies. They're a great way to mix things up.
Cadnan Aadan
[email protected]I've made these biscotti several times and they're always a hit. They're the perfect addition to any cookie platter.
Sharday Fernandez
[email protected]These biscotti are a little time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Abdul rehman yousaf Abdul rehman yousaf
[email protected]I made these biscotti for my friends and they loved them! They're the perfect combination of sweet and crunchy.
Ramu Kusumaya
[email protected]These biscotti are a great way to use up leftover ginger and pistachios. They're also a fun and easy holiday gift.
sb aitul
[email protected]I'm not a big fan of ginger, but these biscotti were still really good. The pistachio flavor really shines through.
Linda Tucker
[email protected]I was disappointed with these biscotti. They were too hard and didn't have much flavor.
Tasha Monje
[email protected]These biscotti are the perfect afternoon snack. They're not too sweet and they have a nice crunch.
Sk Emon Boos
[email protected]I followed the recipe exactly and the biscotti came out great. They're crispy on the outside and chewy on the inside, just like I like them.
kabir ahamed
[email protected]The biscotti were a little dry for my taste, but the flavor was still good.
Loknath Kundu
[email protected]These biscotti are easy to make and they turned out perfectly. I'll definitely be making them again.
Raul M. (Borgnet)
[email protected]I love the combination of ginger and pistachio in these biscotti. They're so flavorful and delicious.
Anthony Staten
[email protected]These biscotti were a hit at my holiday party! They're the perfect balance of sweet and savory, and the ginger and pistachio flavors are amazing together.