By evelyn/athens on August 27, 2003
Photo by GaylaJ
Photo by GaylaJ
"I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!"
Serving Size: 1 (1224 g)
Servings Per Recipe: 1
"I followed the recipe exactly. Even folded in by hand (might not be necessary but I did it).
Came out great. Very tasty. I used Guittard cocoa powder. Since I used pistachio's..I melted some chocolate and added pistachio oil to it just to thin it a bit and gave each cookie a little swirl of chocolate on top. I used convection oven and two cookies sheets. First round was on 325 second round I did at 275 for 25 minutes. Will make these again..thanks for the recipe :)"
"Delizioso! I subbed almonds and that was great---will try the 'stachios next time. I wish more people would try olive oil in baking---works wonderfully. Thanks for posting this!"
"this is an excellent biscotti recipe, I love the addition of cloves and espresso powder, I used extra-virgin olive oil for this and reduced the nuts and added in some mini chocolate chips also, this a nice change from the butter biscotti, thanks for sharing Ev!...Kitten:)"
"Great Cookie, Biscuit."
"What lovely biscotti! Except for a couple of insignificant exceptions, I followed your recipe. I lazily used the KitchenAid on low speed to mix the dough and baked the logs on parchment paper. I have never waited for the logs to cool completely before slicing, as I was afraid they would be more likely to crumble; I did this time, though, since your recipe instructed doing so, and it worked out fine. I did bake both pans of cookies at the same time, but since I was using a convection oven, I reduced the temp to 275F. Wonderful recipe, Evelyn--thanks so much for sharing it!"
"Great recipe, Evelyn! With the help of the detailed instructions, I now have some delicious biscotti to eat with my coffee tomorrow. These are very appealing to look at, too; I like the bright green spots in the chocolate bisuits. Thanks for posting."