Ingredients: |
Ingredients: 1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 tablespoon cinnamon
2 teaspoons baking powder
2 teaspoons each - aniseed, ground cardamon and ground ginger
1/4 teaspoon salt
pinch ground cloves
200 g white chocolate (about 7 oz. chopped)
1/2 cup shelled salted pistachios
1 egg white
3/4 cups icing sugar
1 tablespoon milk
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Directions: |
Directions:In large bowl, beat butter with granulated sugar until fluffy; beat in eggs one at a time. Beat in vanilla. In separate bowl, whisk together flour, cinnamon, baking powder, aniseed, cardamom, ginger, salt and cloves; stir into butter mixture in 2 additions. Knead gently to form smooth dough. Stir in chocolate and pistachios. Divide dough in half. On lightly floured work surface, shape each half into 12-inch long log. Arrange 2 inches apart on parchment paper-lined rimless baking sheet; flatten slightly. Whisk egg white with 1 tsp water; brush over tops. Bake in 325ºF oven just until light golden, about 35 minutes. Let cool on pan for 10 minutes. Transfer to cutting board. Cut diagonally into 1/2 inch thick slices. Arrange, 1/2 inch apart, on baking sheets. Bake in 300ºF oven until almost dry, about 35 minutes. Transfer to racks to cool.
In bowl, whisk icing sugar with milk until smooth; spoon into piping bag fitted with small plain tip. Pipe squiggles over biscotti. Let stand until dry, about 20 minutes. (Make ahead - layer between waxed paper in airtight container, store for up to 5 days or freeze for up to 2 weeks. |
This recipe for Chai and White Chocolate Biscotti is from