Recipe by Barb G.
I found this recipe in a book of America's Top Chefs "GO Nuts" for California Pistachios. This biscotti recipe comes courtesy of nationally-renowned pastry chef, cookbook author, and founder of La Brea Bakery, Nancy Silverton. Note: Cooling time not included.
- 3⁄8 cup unsalted butter, chilled and cut into small pieces
- 1 cup granulated sugar
- 3 extra large eggs
- 2 1⁄2 cups unbleached all-purpose flour, plus extra for dusting
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon kosher salt
- 3⁄4 cup california pistachios, shelled
- 1⁄2 cup dried currants or 1⁄2 cup raisins
Directions See How It's Made
- Preheat oven to 325°F (adjust the oven rack to the middle position).
- Fill the bowl of electric mixer with WARM water, and let stand for 2 to 3 minutes; EMPTY the water from the mixing bowl and wipe it dry with a kitchen towel.
- Using the mixers paddle attachment and starting low speed, cream the butter;as it starts to soften, increase the speed to medium. Cream the butter until smooth, about 1 to 2 minutes, scraping down the sides of the bowl as needed.
- Add the sugar, mixing until well blended, about 1 minute.
- In a small mixing bowl, whisk together 2 of the eggs; add the 2 eggs in three portions to the butter mixture, mixing on medium speed between each addition.
- In a large mixing bowl, stir together the flour, baking soda, baking powder, and kosher salt; combine throughly.
- Add half of the flour mixture to the creamed butter, and mix on medium-low for about 1 minute, then add the remaining half and mix until almost combined, about 1 minute more.
- Add the pistachios and the dried currants or raisins, and mix until throughly combined, about 1 minute more.
- Line a baking sheet with parchment paper.
- Lightly dust a working surface and your hands with flour; turn the dough out on the work surface, and divide into 2 equal pieces.
- Working with 1 piece of dough at a time, roll it out into a log, about 1 inch in diameter and 10 inches long.
- It is important to work the dough firmly to ensure that there is no air pockets in the middle of the log.
- Trandfer the log to lined baking sheet; REPEAT with remaining dough, placing the logs about 4 to 5 inches apart; FLATTEN each log, to form a loaf about 3 inches wide and 11 inches long.
- Separate the remaining egg, reserving ONLY the egg white; brush the tops of the loaves lightly with the egg white.
- Bake the loaves until they FALL, expand, in width to about 4 inches wide, and are firm to the touch and lightly golden, about 35 minutes.
- Remove the loaves from the oven and allow to cool completely, at least 6 HOURS.
- After the cooling process is complete, preheat oven to 200°F; line 2 baking sheets with parchment paper.
- Using a serrated knife, slice the loafs thinly on a bias to form individual cookies; arrange the biscotti,closely spaced, on baking sheets.
- Bake the biscotti until firm & dry, about 20 to 30 minutes; remove biscotti from oven and allow to cool, enjoy.