Biscotti with Pistachios
Baking and Desserts • Italian
Description
These cookies can be stored in an airtight container for 3 weeks. Pistachios can be replaced with chopped and blanched almonds.
Ingredients
- Wheat Flour 5 oz
- Sugar 5 oz
- Baking Powder 1 tablespoon
- Pistachios 0 oz
- Egg white 1 piece
- Citrus Zest Mix 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Combine the flour, sugar, and baking powder. Add the egg and mix. Add the shelled unsalted pistachios and lemon zest, and mix.
Step 2
Knead the dough and shape it into a long log, placing it on a greased baking sheet. Slightly flatten the top and bake for 20 minutes until pale yellow.
Step 3
Cool for 10 minutes, then cut into 10 cm diagonal strips. Place the pieces on the baking sheet and bake for another 10 minutes until golden brown. Allow to cool completely.
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