Ingredients for Ginger Pistachio Biscotti
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 2 large eggs
- Orange Zest
- Pistachios
- Preserved Gingerroot
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How to Make Ginger Pistachio Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped pistachios.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the biscotti is lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Bake for another 10-15 minutes, or until the biscotti are golden brown and crisp.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
156g
Fat
116g
Carbs
42g
