Pistachio Biscotti Recipe #44360
In Italy, a cup of espresso or cappuccino just wouldn't be complete without biscotti.
by Julesong
1½ hours | 30 min prep
18 Cookies
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 1/4 cup butter or margarine, melted
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon grated lemon, rind of
- 1 cup shelled pistachios, chopped
- Heat oven to 325 degrees.
- Position rack in center of oven.
- Combine flour, baking powder and salt in a medium bowl and set aside.
- Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
- Gradually stir in dry ingredients until smooth.
- Stir in nuts.
- Form dough into a 15x4 ½-inch log or prepared sheet.
- Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
- Cool for 15 minutes.
- Keep oven on.
- With serrated knife, cut log on angle into 18 ½” thick slices.
- Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
- Turn cookies over and bake 10-12 minutes more.
- Cool cookies on wire racks.
- Note: if you can't find pistachio, you can substitute almonds.
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5 stars