Sunday, May 15, 2005

Pistachio Biscotti

Pistachio Biscotti (Adapted from CL)

For the biscotti

2 tablespoons fresh lemon juice
2 tablespoons milk
1 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup roasted pistachios, chopped
1/3 cup stone-ground cornmeal
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon salt
2 tablespoons butter, melted
2 teaspoons fresh grated orange zest
1 large egg

For the drizzle

1 ounce chopped bittersweet chocolate
1 teaspoon butter

To prepare the biscotti

In a small bowl, stir together lemon juice and milk - set aside for 10 minutes.

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together flours, brown sugar, baking powder, baking soda, pistachios, cornmeal, nutmeg and salt.

In a small bowl, whisk together melted butter, milk and lemon juice mixture, zest and egg until well combined. Pour into the dry ingredients and stir until well combined. Scoop the mixture onto a lightly floured surface and knead a couple times to bring the dough together. Place dough onto a parchment-lined baking sheet and form into a 3 1/2" x 12" long log - flatten slightly.

Place in the oven and bake until the top feels firm - about 20 minutes. Remove the pan from the oven and reduce the temperature to 325. Let cool for 10 minutes - lightly spritz the log with water, then let sit for 5 more minutes. Use a serrated knife to cut the log into 1/2" thick diagonal slices. Place slices upright on baking sheet and place back into the oven to bake until crisp, about 20 minutes. Remove from the oven and transfer slices to a wire rack to cool completely.

To prepare the drizzle

In a small microwave-safe bowl, add chocolate and butter. Place into the microwave and heat for 30 seconds - stir smooth. If any chocolate has not melted, heat at 15 second intervals until the mixture is smooth. Scoop the chocolate mixture into a zip-loc bag - snip a very small hole in one corner of the bag and drizzle chocolate over cooled biscotti. Let chocolate set before serving.

Makes about 24 biscotti.

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  1. I love this, Joe , and can't wait to try it! The additions of cornmeal, orange zest, and brown sugar, along with the pistachios, make this recipe one with a little extra zing. Thanks so much!

  2. Katrina - I hope you like them!