Pistachio-orange Biscotti
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies | 36 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flour |
| 1/2 | t | Baking soda |
| 1/2 | t | Baking powder |
| 1/8 | t | Salt |
| 1/2 | c | Unsalted butter, room temp |
| 1 | c | Sugar |
| 2 | T | Orange zest, grated |
| 1 1/2 | t | Vanilla extract |
| 2 | Eggs | |
| 1 1/2 | c | Pistachio nuts, unsalted |
| shelled |
INSTRUCTIONS
Sift together flour, baking soda, baking powder and salt, set aside. Combine butter, sugar, orange zest and vanilla, beat on high until light and fluffy. Mix in the eggs, one at a time, beating well after each. Reduce speed to low, add pistachios. Add flour mixture, mix just until incorporated. Cover and chill one hour. Preheat oven to 350. Butter and flour a large baking sheet. Divide dough in half. Roll each half into a log (floured hands and surface) 1.5" in diameter. Arrange logs 5" apart on baking sheet. Bake until light brown and firm, about 30 minutes. Logs will spread during baking. Remove from oven, let cool slightly on sheet. Transfer to a work surface with a spatula. Cut with a serrated knife on the diagonal into 3/4" slices. Arrange cut side down on the baking sheet, and bake 15 minutes more at 350 until golden brown. Recipe by: Williams Sonoma Cookies and Biscotti Posted to MC-Recipe Digest V1 #482 by Sue <suechef@sover.net> on Feb 12, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 10.3mg
Sodium: 36.8mg
Potassium: 63mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: 6g
Protein: 2.1g