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Ginger Pistachio Biscotti

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“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.”
READY IN:
1hr 5mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350F, butter and flour a cookie sheet.
  2. Mix flour, Baking Powder and salt, stir well, set aside.
  3. 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.
  4. Stir in the flour a bit at a time, make sure it is evenly mixed in.
  5. Your dough should easily hang together but be pliable.
  6. 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.
  7. Cool logs for apprx 12 minutes.
  8. 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.
  9. 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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