Pistachios are actually slightly lower in fat and calories than walnuts or pecans.Plus: More Dessert Recipes and Tips

Susan G. Purdy
January 1998

Gallery

Recipe Summary test

Yield:
MAKES 40 BISCOTTI
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Lightly coat a cookie sheet with cooking spray. In a medium bowl, whisk 2 cups of the flour with the baking powder and salt. In a small bowl, toss the pistachios, apricots and raisins with 2 tablespoons of the flour mixture.

    Advertisement
  • In a large a bowl, beat the sugar and butter until combined. Beat in the eggs, 1 at a time, then mix in the vanilla and almond extracts. Blend in the flour mixture on low speed. Stir in the pistachios and dried fruits just until incorporated.

  • Gather the dough into a ball; if it's sticky, work in a little more flour. Divide the dough in half. On a lightly floured surface, shape each piece into a 13-inch log. Set the logs 2 inches apart on the cookie sheet and gently flatten the logs until they are 3/4 inch thick.

  • Bake the logs for about 20 minutes, or until they are golden on top and a toothpick inserted in the centers comes out clean. Let the logs cool for 10 minutes. Reduce the oven temperature to 300°.

  • Using a serrated knife, slice the warm logs diagonally into 1/2 -inch-thick slices. Arrange the slices on their sides on the cookie sheet; if necessary, use a second cookie sheet. Bake the biscotti for about 20 minutes, or until crisp and golden. Transfer the biscotti to a rack to cool.

Make Ahead

The biscotti can be kept in an airtight container for up to 3 days.

Notes

One Biscotto

Calories 60 kcal, Total Fat 1.8 gm, Saturated Fat .5 gm.

Advertisement