1 1 / 2 cup pistachios
3 eggs
1 cup sugar
1 vanilla extract
1 / 2 cup (1 stick) unsalted butter
1 teaspoon baking powder
3 1 / 2 cups all-purpose flour
Tsp salt 1 / 2

Preparation method

Preheat oven to 350 degrees F. Pistachios Place on a baking sheet in single layer. Bake for 10 minutes or until nuts are lightly toasted. Remove from the oven. In an electric mixer, beat butter until light and fluffy. With mixer running, gradually add the eggs, sugar and vanilla, mix until creamy. Add flour, baking powder and salt. Mix the dough until smooth. Using a wooden spoon, stir in nuts until well distributed. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1 inch high. Place logs on baking sheet and bake in ungreased 35 minutes or until lightly browned funds. Let the logs cool for 5 minutes, then place on a cutting board. Cut each log into 12 diagonal slices 1 inch thick. Place cookies back into the tray and bake 5 minutes. In turn the cookies and cook the other side for another 5 minutes. Cookies stored in an airtight container.


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One Response to “Pistachio Biscotti”

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