Easiest Way to Prepare Delicious Pistachio Biscotti

Pistachio Biscotti. Position rack in center of oven. Combine flour, baking powder and salt in a medium bowl and set aside. Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.

When I was deployed in Afghanistan, all I wanted was a piece of home. The pairing of lemon & pistachio makes for a great, crisp cookie. Place logs on a cutting board. You can cook Pistachio Biscotti using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pistachio Biscotti

1. Prepare 300 g of Plain Flour.
2. You need 120 g of Sugar.
3. You need 1 teaspoon of baking powder.
4. You need 1/4 teaspoon of Salt.
5. It's 3 of eggs (min 65g each).
6. It's 2 teaspoon of vanilla essence or 2 teaspoon of lemon zest.
7. You need 150 g of Almond or Pistachio.
8. Prepare 50 g of Mix fruit or Orange Peels or Cranberries.

Place a wire rack on a large rimmed baking sheet. I also make the lemon anise almond biscotti a lot, but this one is a favorite with everyone. Good news is, you don't have to be a pro to turn out good biscotti. This is a fairly fool-proof easy biscotti recipe.

Pistachio Biscotti step by step

1. Use the mixer to whisk 3 eggs and sugar until light and pale in colour.
2. In a drying bowl, mix 300g plain flour, 1 tsp baking powder, 1/4 teaspoon salt, Almond/Pistachio/ and mixed fruit. Mix them well..
3. Add the egg batter to the flour and nut mixture and mix them well until combine.
4. The dough is very sticky, no worry... you are on the right track.
5. Divide the dough into 2 portion, wrap them using thick plastic sheet. shape them into long rectangular form.
6. Keep them in freezer for overnight or until it is harden.
7. Remove the plastic, bake the loaves at 150 degree celcius for 40min until it is golden brown and cooked.
8. Remove from oven. Slice the loaves thinly to 3mm using serrated knife. It is easier to cut while it is hot, i usually wear the kitchen glove to hold the loaf while cutting..
9. After cut. lay the biscotti on the baking tray and bake at 120 degree celcius for 15min for each sides..
10. Enjoy baking.

Two tips I initially learned from two cherished books- The Cook's Illustrated and Ottolenghi-and I have found them to work very well: The addition of a small amount of butter, although not traditional, produces a richer, more cookie-like texture. In a small bowl, beat sugar and oil until blended. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). This cranberry-pistachio biscotti is crunchy and perfect for dipping into coffee or tea. These twice-baked Italian-style cookies have flavorful cranberries and pistachios in them and finished with a sprinkling of sanding sugar.