Pistachio Biscotti

Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
5 min
Cook:
55 min

Yield:
24 cookies
Level:
Easy

Ingredients
  • 1 1/2 cups pistachios
  • 1 stick (1/2 cup) unsalted butter
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Directions
  • Preheat the oven to 350 degrees F.

  • Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.

  • In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.

  • Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.


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    This recipe is featured in:

    12 Days of Cookies