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Pistachio Biscotti
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Prep Time:
25 minutes
Total Time:
1 hour 55 minutes
Classic Italian biscotti: twice-baked for crunch, subtly sweet for coffee-dipping delight.
Ingredients:
  • 2/3 cup sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coarsely chopped pistachio nuts
  • 1 teaspoon shortening
Instructions:
  • Preheat the oven to 350°F. In a large bowl, mix together sugar, oil, vanilla, and eggs with a spoon. Add flour, baking powder, baking soda, salt, and nuts, and stir until combined.
  • Place the dough on a lightly floured surface and knead it 15 times until it is smooth. Shape half of the dough at a time into a 10x3-inch rectangle on an ungreased cookie sheet.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool on the cookie sheet for 15 minutes, then slice the rectangle into 1/2-inch slices crosswise. Place the slices, cut sides down, on the cookie sheet.
  • Extend baking time by approximately 15 minutes, flipping once, until the texture is crisp and a light golden brown. Promptly transfer from the baking sheet to a cooling rack. Allow to cool completely, around 30 minutes.
  • Microwave chocolate chips and shortening in a small bowl on High for 30 to 60 seconds until melted; stir until smooth. Drizzle melted chocolate over biscotti, then let it set on waxed paper.

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