"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Pistachio Biscotti Recipe

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This recipe for Pistachio Biscotti, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce McDuffie
Added: Wednesday, May 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
c margarine, softened
c sugar
1 tsp baking powder
1 egg
1 tsp vanilla
1 c cornmeal
1 c all-purpose flour
1 c chopped pistachio nuts, divided
2 tsp finely shredded orange peel
5 oz white chocolate, coarsely chopped
1 Tbsp shortening

Directions:
Directions:
Preheat oven to 375 degrees. In mixing bowl, beat margarine on medium to high 30 seconds. Add sugar and baking powder; beat until combined, scraping bowl. Beat in eggs and vanilla. Add cornmeal and as much flour as you can with mixer. Stir in remaining flour, 1 c nuts, and orange peel. Shape dough in three 8X1-inch loaves. Place 4 inches apart on large ungreased cookie sheet; flatten slightly. Bake 20 minutes or until wooden pick inserted near center comes out clean. Cool on sheet 1 hour. Reduce oven to 325. On cutting board cut each loaf into -inch slices; return slices to cookie sheet. Bake 8 minutes. Turn cookies; bake 8 to 10 minutes more or until browned. Cool on racks. In saucepan, melt white chocolate and shortening. Dip cookies in melted chocolate, sprinkle with remaining nuts. Let set on waxed paper. Store in airtight container in single layer at room temperature up to 3 days.

Number Of Servings:
Number Of Servings:
Makes 42 slices.

 

 

 

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