Pistachio Biscotti

Makes about 30 

Ingredients: 

3 Large Eggs 

1 Cup + 2 TBS of sugar 

2 TBS lemon or orange zest 

1/2 tsp Vanilla extract 

2 1/2 cups of all-purpose flour + 1 TBS 

2 tsp baking powder 

pinch of salt 

1 1/4 cups whole shelled pistachios (if salted, omit the salt)

1 beaten egg white to brush on before baking

Melted chocolate for dipping, optional 

Directions: 

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Whisk the eggs and sugar together till combined. Add the lemon zest & vanilla. 

In another bowl, mix the flour, baking powder and salt. Add this mixture to the eggs and mix well.  Add the pistachios and gently mix. 

Put a bit of flour on your hands, or a little non-stick spray. Divide the dough in half.  Shape into a log and press down.  Each log should be about 3" wide and 8-9" long.  See photo. 

Beat an egg white with a fork and brush each log.  Discard any left over egg white. 

Bake until they are golden - about 25 minutes. (Check after 20).  

Cool for 15 minutes on a rack. Reduce oven temperature to 300F.

Slice each log into 1/2" thick pieces,  on an angle, using a serrated knife. A bread knife works well.  

Bake the slices in a single layer on the baking sheets at 300F for about 10 minutes (turning them over after 5 minutes).  This dries them out and makes them crunchy. Do not over bake. 

Cool and store in an airtight container. The biscotti will keep for 1-2 weeks.  

To dip them in chocolate, melt the chocolate on very low heat.  Dip 1/3 of the biscotti in the chocolate and set on a tray lined with parchment paper and let the chocolate set. 

Store as above. 

Note: You can change the nuts and flavoring. Use hazelnuts, blanched almonds, and lemon rind for a variety of flavors. You can also add 1/2 cup of dried fruits such as cherries or cranberries.