Ginger Biscotti with Pistachios
Biscotti, meaning ‘twice-baked’ in Italian, originated in the city of Prato, Italy.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ginger Biscotti with Pistachios
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt.
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In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the chopped pistachios and crystalized ginger.
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Divide the dough in half and shape each half into a log, approximately 12 inches long and 2 inches wide.
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Place the logs onto the prepared baking sheet, spacing them apart.
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Bake for 25-30 minutes, or until the logs are firm and lightly golden.
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Remove from the oven and let cool for 10 minutes.
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Reduce the oven temperature to 325°F (165°C).
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Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
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Place the slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are crisp and golden.
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Remove from the oven and transfer to a wire rack to cool completely.
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Enjoy with a cup of tea or coffee!
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 17g6%
- Sugars 6g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
