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Twice baked pistachio biscotti are the
perfect dunking companions for a nice hot cup of coffee, latte
or cappuccino.
Pistachio Biscotti
- 4 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups whole, shelled, unsalted pistachios
- Preheat the oven to 325°F (160°C).
Grease 1 baking sheet or line with parchment baking paper and
pull out 2 ungreased baking sheets as well. In a medium-size
bowl, whisk or beat together the eggs and vanilla.
- In a large bowl, stir or whisk together
2 cups of the flour and the baking powder, baking soda, salt,
sugar and brown sugar. Add the egg mixture and stir by hand until
most of the flour is moistened. Add the pistachios and mix again;
the dough will be stiff and sticky. Add the remaining 1/2 cup
of flour and work it in.
- Divide the dough into 2 equal parts and
place on greased baking sheet. With flour-dusted hands, shape
each piece into a loaf about 9-inches long, 3 1/2-inches wide,
and 3/4-inch high. Leave about 4-inches between the loaves on
the baking sheet.
- Bake for 30 minutes. Then reduce the oven
temperature to 300°F
(150°C). Use a serrated knife to
score the top of each loaf with shallow cuts 1/2-inch apart,
straight across. Let the loaves cool on the baking sheet for
10 minutes.
- On a cutting board, use the serrated knife
to cut through each loaf on the scored lines, making 1/2-inch
wide slices. Place the slices flat on the ungreased baking sheet,
1/2-inch apart, and bake for 15 minutes at the reduced heat.
Turn the slices over and bake for another 15 minutes. Finally,
turn the oven off and leave the biscotti in the warm oven to
dry out for a final 15 minutes. Transfer to wire racks and allow
to cool completely.
Makes about 32 bar cookies.
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