Monday, May 17, 2010

Pistachio Biscotti from newspaper

1 cup chopped pistachios
3 eggs, room temperature
1/2 cup each, sugar and packed brown sugar
1/3 cup oil
1 1/2 tsp vanilla extract
2 3/4 cups flour
2 tsp baking powder
1/4 tsp salt

Heat oven to 350 degrees. Toast pistachios about 10 minutes. Cool.

Beat eggs and sugars in large bowl until light and fluffy. Add oil and vanilla; mix thoroughly. Whisk flour, baking powder and salt together in another bowl; add to sugar mixture. Mix until blended. Stir in nuts.

Briefly knead dough on floured surface. Divide into two pieces; firmly shape each piece into a log that's 3 inches wide.

Place logs on parchment paper-lined cookie sheet. Bake 30 to 35 minutes until golden.

Remove from oven; let stand until cool enough to handle.

Cut logs into slices on slight diagonal, 1/2 to 3/4 inch wide. Bake 10 minutes (longer if you like more crunch), turning cookies over after 5 minutes.

Cool. Store wrapped in waxed paper in a tin for up to one week. Or freeze, double wrapped, as long as three months. Makes about 40 cookies.

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