Ginger Pistachio Biscotti
Description:
This delightful Ginger Pistachio Biscotti recipe is a tribute to ChrisseyO, who shared the joy of “Wildbite” Ginger-Pistachio Biscotti. With each iteration, this recipe evolves into something even more delightful. For a twist, try substituting roasted pumpkin seeds for pistachios, which not only adds a unique flavor but also saves you from the hassle of shelling pistachios. Though the pumpkin seeds might make the biscotti slightly drier, fear not, as they still retain their fantastic texture and flavor.
Recipe Information:
- Category: Dessert
- Keywords: Lunch/Snacks, Cookie & Brownie, Potluck, Weeknight, Oven, < 4 Hours
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour and 5 minutes
- Yield: 3 dozen
- Calories: 1093.7 per serving
- Fat Content: 54.9g
- Saturated Fat Content: 23.4g
- Cholesterol Content: 292.8mg
- Sodium Content: 680.1mg
- Carbohydrate Content: 128.1g
- Fiber Content: 7.2g
- Sugar Content: 39.1g
- Protein Content: 25.9g
Ingredients:
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup brown sugar
- 3 eggs
- 3 teaspoons orange zest
- 1 cup pistachios (or roasted pumpkin seeds for variation)
- 1/4 cup preserved gingerroot
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 350°F (175°C), and prepare a cookie sheet by greasing it with butter and dusting with flour. |
| 2 | In a mixing bowl, combine the flour, baking powder, and salt, stirring well to ensure even distribution. Set aside. |
| 3 | Using a stand mixer or hand mixer, beat the butter and brown sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange zest, pistachios (or pumpkin seeds), and preserved gingerroot until evenly distributed. |
| 4 | Gradually add the flour mixture to the wet ingredients, mixing until a pliable dough forms. Ensure the flour is fully incorporated into the dough. |
| 5 | Divide the dough in half and shape each portion into a log approximately 1/2 inch high, 2 inches across, and 14 inches long. Be mindful not to make the logs too thick or wide, as this may affect the biscotti’s texture. Place the logs on the prepared cookie sheet. |
| 6 | Bake the logs in the preheated oven for 25 to 30 minutes, or until they are almost golden on top and cooked through. Then, reduce the oven temperature to 300°F (150°C). |
| 7 | Allow the baked logs to cool for approximately 12 minutes. |
| 8 | Using a sharp knife, slice the cooled logs crosswise into 1/2 inch slices. Arrange the slices on the cookie sheet with a bit of space between each one. |
| 9 | Return the sliced biscotti to the oven and bake for an additional 15 minutes. After baking, turn off the oven and let the biscotti cool inside for a while. This helps to dry them out further. |
| 10 | Once completely cooled, transfer the biscotti to an airtight container. They can be stored in a tin at room temperature or frozen for future enjoyment. |
Indulge in the delightful flavors and crunchy texture of these Ginger Pistachio Biscotti, perfect for enjoying with a cup of coffee or tea, or for gifting to friends and family. Experiment with different variations to make them your own! 🍪
