Ingrédients pour Pistachio Biscotti
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- zest of 1 lemon
- 1 cup shelled pistachios
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Comment préparer Pistachio Biscotti
- Preheat oven to 325°F (160°C). Position rack in the center of the oven.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, ½ cup (1 stick) unsalted butter, softened, ¼ cup olive oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract, and the zest of 1 lemon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup shelled pistachios.
- Turn the dough out onto a lightly floured surface and shape it into a 15x4-inch log. Alternatively, you can use a prepared baking sheet.
- Place the log on a baking sheet lined with parchment paper.
- Bake for 30 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 15 minutes.
- Preheat oven to 300°F (150°C).
- Using a serrated knife, cut the log diagonally into 18 slices, about ½ inch thick.
- Arrange the slices, cut-side down, on the baking sheet.
- Bake for 10-12 minutes, then flip and bake for another 10-12 minutes, or until the bottom is golden brown and the biscotti are crisp.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
13g
Carbs
9g
