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."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
9
Yields:
3 dozen
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ingredients

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directions

  • 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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Reviews

  1. At long last I got around to making this recipe that you have developed for me. Thank you thank you Bergy!!!. You are a such a sweetie to do this. As you know, these are my favourite style of Biscotti. They are so expensive to buy. Now I can have Ginger Pistachio Biscotti any time I like. I think you are so close to the original flavour and texture of the biscotti that it doesn’t matter. In fact, I broke a bit off your biscotti and gave it to my DD to try and she thought that I had bought another packet of Ginger Pistachio Biscotti from the shop. Congratulations Bergy!! My hat is off to the good cook that you are. These biscotti are very very good. The ginger flavour is excellent and I reckon that the pistachio goes great with the preserved ginger. I recommend that Zaar people try this recipe, you wont be disappointed. Hugs Bergy! :-)
     
  2. REALLY REALLY good. I used crystallized ginger because I didn't have preserved ginger on hand, and freshly grated lemon peel instead of orange zest. Delicious without the salt too. YUM!
     
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Tweaks

  1. REALLY REALLY good. I used crystallized ginger because I didn't have preserved ginger on hand, and freshly grated lemon peel instead of orange zest. Delicious without the salt too. YUM!
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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