Ginger Pistachio Biscotti

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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