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Pistachio-Orange Biscotti This recipe is modified from one on the Williams-Sonoma website. I think it needs a bit more sugar, but I haven't decided how much more. This recipe SMELLS WONDERFUL while it's being mixed and baked. I guess it's the orange zest combined with vanilla. Enjoy...
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Ingredients:
2 cups all-purpose plain flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 Tbs. grated orange zest
2 tsp. vanilla extract
2 eggs
2 cups unsalted shelled pistachio nuts
Directions:
Sift together the flour, baking soda, baking
powder and salt into a bowl; set aside.
In a large bowl Combine the butter, sugar, orange zest and
vanilla. Using an electric mixer set on high speed, beat
until light and fluffy. Mix in the eggs one at a time,
beating well after each addition. Reduce the speed to low,
add the pistachios and mix in. Add the flour mixture and mix
just until incorporated.
Cover and refrigerate until well chilled, about 1 hour.
Preheat oven to 350°F .
Line baking sheet with parchment paper.
Divide the dough in half. On a lightly floured surface,
using lightly floured hands, roll each half into a log 1 1/2
inches in diameter. Arrange the logs on the baking sheet,
spacing them 5 inches apart.
Bake until light brown and firm to the touch, about 30
minutes (the logs will spread during baking). Remove from
the oven and let cool slightly on the baking sheet.
Using a spatula, carefully transfer the logs to a work
surface. Using a serrated knife, cut on the diagonal into
slices 3/4 inch thick. Arrange the slices, cut side down, on
the baking sheet and bake until golden brown, about 10
minutes.
Transfer the cookies to wire racks to cool. Store in an
airtight container at room temperature for up to 2 weeks.
Makes about 36 cookies.