Pistachio Biscotti

“A delicious nutty cookie. Dip in your coffee or tea and let the flavor take you to italy.”
READY IN:
1hr 5mins
SERVES:
30
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Grease a cookie sheet.
  3. Combine flour, sugar, salt, and baking poweder in a bowl.
  4. Cut in butter wih a pastry blender or two knives.
  5. Add eggs, and almond extract. If the dough is two dry add milk.
  6. Mix in pistachios.
  7. Divide dough in half.
  8. On lightly floured surface, shape dough into two 10-inch-logs.
  9. Place logs on prepared cookie sheet.
  10. Flatten to 2-1/2-inch width.
  11. Bake in oven at 325 degrees for 30 minutes.
  12. Using two spatulas, transfer the logs to a rack to cool for about 20 minutes or so.
  13. With a serrated knife, cut each log diagonally into 3/4 inch thick slices.
  14. Put back on cookie sheet and bake for another 10 minutes or until cookies are golden, at 350 degrees.
  15. Cool and store them in a container for up to 2 weeks.

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