Ingredients: |
Ingredients: 2 cups all-purpose flour
1 teaspoon baking powder
4 Tablespoons unsalted butter, softened
¾ cup sugar
2 eggs
¾ salted, shelled pistachios, chopped
¾ teaspoon ground green cardamom
1 teaspoon vanilla extract
|
Directions: |
Directions:Prepare a baking sheet lined with parchment paper.
In a small bowl, whisk flour and baking powder. Place the butter and sugar in a large mixing bowl. Using a hand mixer, beat the butter and sugar at medium high speed until light and fluffy. Reduce speed to low and add one egg at a time, beating gently until combined. Add the pistachios, cardamom and vanilla extract, Mix with a spoon until combined. Stir in the flour mixture until just combined. Dust the lined sheet with flour. Spoon the dough on top and refrigerate for 30 minutes.
Adjust oven rack to middle. Heat oven to 350º F. Take the dough out of the refrigerator. Using floured hands, form a log about 12 inches long (it doesn't need to be perfect; the dough will spread during baking).
Bake for 25 minutes, or until the dough is slightly golden, rotating baking sheet halfway through. At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 minutes or so. Take a serrated knife and cut the log into ⅜ inch slices. Arrange the biscotti slices in one layer on the baking sheet, keeping them about ½ inch apart. Reduce oven heat to 275º F. Bake for another 30-35 minutes until crisp, turning biscotti cookies over halfway through. Remove from heat and transfer to a wire rack to cool. Store in sealed jar. |
This recipe for Biscotti with Pistachios and Cardamom is from