GINGER PISTACHIO BISCOTTI
This recipe is dedicated to ChrisseyO who sent me a bag of totally awesom, addictive "Wildbite" Ginger-Pistachio Biscotti I have now made this recipe 3 times and it gets better each time, This time I substituted roasted pumkin seeds for the pistachios - excellent result and what a cost saving plus not having to crack all those pistachios. The pumkin seeds made the recipe a bit drier.but still great texture & flavor.
Provided by Bergy
Categories Dessert
Time 1h5m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- 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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