Pistachio Biscotti

Dundra's Note:

A delicious nutty cookie. Dip in your coffee or tea and let the flavor take you to italy.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 30

Yield: 30.0 cookies

• 2 cups all-purpose flour
• 1 cup sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup butter
• ½ teaspoon almond extract
• 1 tablespoon milk (if needed)
• ½ cup pistachios

Directions:

1. Preheat the oven to 350 degrees.
2. Grease a cookie sheet.
3. Combine flour, sugar, salt, and baking poweder in a bowl.
4. Cut in butter wih a pastry blender or two knives.
5. Add eggs, and almond extract. If the dough is two dry add milk.
6. Mix in pistachios.
7. Divide dough in half.
8. On lightly floured surface, shape dough into two 10-inch-logs.
9. Place logs on prepared cookie sheet.
10. Flatten to 2-1/2-inch width.
11. Bake in oven at 325 degrees for 30 minutes.
12. Using two spatulas, transfer the logs to a rack to cool for about 20 minutes or so.
13. With a serrated knife, cut each log diagonally into 3/4 inch thick slices.
14. Put back on cookie sheet and bake for another 10 minutes or until cookies are golden, at 350 degrees.
15. Cool and store them in a container for up to 2 weeks.

Reviews

[Boomette]

These biscotti have a great taste. But I had problems with the dough. It was too thick. You said 1 tbs of milk if needed. I used it. But I think I added 2-3 tbs more. Cause it was so hard to mix all together. After that, the result was great. But I cooked it longer to have them golden. Thanks Dundra :) Made for PAC Spring 2010