Pistachio Biscotti Recipe
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This slice-and-bake cookie recipe includes the delicate flavors of pistachio and white chocolate and a zesty twist of citrus.
Ingredients
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 tsp. baking powder
- 1 egg
- 1 tsp. vanilla
- 1 cup cornmeal
- 1-1/2 cups all-purpose flour
- 1-1/2 cups chopped pistachio nuts
- 2 tsp. finely shredded orange peel
- 5 oz. white chocolate, coarsely chopped
- 1 Tbsp. shortening
- Preheat oven to 375 degrees F. In mixing bowl beat butter on medium to high 30 seconds. Add sugar and baking powder; beat until combined, scraping bowl. Beat in egg and vanilla. Add cornmeal and as much flour as you can with mixer. Stir in remaining flour, 1 cup nuts, and orange peel.
- Shape dough in three 8x1-1/2-inch loaves. Place 4 inches apart on large ungreased cookie sheet; flatten slightly. Bake 20 minutes or until wooden pick inserted near center comes out clean. Cool on sheet 1 hour.
- Reduce oven to 325 degrees F. On cutting board cut each loaf in 1/2-inch slices; return slices to cookie sheet. Bake 8 minutes. Turn cookies; bake 8 to 10 minutes more or until browned. Cool on racks.
- In saucepan melt white chocolate and shortening. Dip cookies in melted chocolate, sprinkle with remaining nuts. Let set on waxed paper. Makes 42 cookies.
- Store in airtight container in single layer at room temperature up to 3 days.
- Nutrition facts are given per cookie.
- Calories 115, Total Fat 7 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 14 mg, Sodium 37 mg, Carbohydrate 13 g, Total Sugar 5 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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