Pistachio Biscotti


If you’ve never experienced homemade biscotti, you’re in for a real treat. (And, you’ll never be able to bear the store-bought type again…ever!) Made right, homemade biscotti have a lightly toasted exterior, yet are still tender at the center. 

Pistachio Biscotti

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 tsp. vanilla extract
3 large eggs, lightly beaten
2 cups all-purpose flour
1/2 tsp. kosher salt
2 tsp. baking powder
2/3 cup toasted, shredded coconut
1/2 cup dried fruit bits, assorted
1/4 cup crystallized ginger, chopped
1/3 cup pistachios

Preheat oven to 375 degrees F.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy; add sugar and vanilla and beat again. Add eggs, one at a time.

In a small bowl, combine flour with salt and baking powder; stir into prepared butter mixture. Fold in coconut, dried fruit, ginger, and pistachios.

Place parchment onto a baking sheet and spray with nonstick spray. Divide dough in half, then press each half into a long flat loaf, approx 3″ wide by 8″ long, onto parchment. Bake, uncovered on center rack for 18-20 minutes or until golden brown and set at the center. Remove loves from baking sheets to cooling rack.

When loves are cool, cut into diagonal slices that are about 1/2″ wide. Place slices back onto the parchment-lined baking sheet, cut sides up, and bake an additional 8-10 minutes, just until biscotti are lightly toasted and golden brown. Cool and store in airtight containers.

Makes about 3 dozen biscotti.

Let’s Get You Cookin’
Chef Alli

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