Almond Pistachio Biscotti
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Almond Pistachio Biscotti
  Pistachio    Biscotti    Almonds  
Last updated 6/12/2012 1:03:36 AM. Recipe ID 27656. Report a problem with this recipe.
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      Title: Almond pistachio biscotti
 Categories: None
      Yield: 48 Servings
      3 oz Semisweet chocolate
  1 3/4 c  All-purpose flour; spooned
           -into measuring cup and
           -leveled with the back of a
    2/3 c  Granulated sugar
  1 1/4 ts Double acting baking powder
    1/4 ts Salt
    1/2 c  Canned almond paste
      3 tb Chilled unsalted butter; cut
           -into l/2-inch cubes
      2 lg Eggs plus
      1 lg Egg yolk
      1 tb Vanilla extract
      1 c  Lightly roasted whole
           -almonds (see Note)
      1 c  Shelled pistachio nuts
  YIELD: About 48 biscotti DIFFICULTY: * PREPARATION: 30 minutes plus
  baking and cooling times Recipe From: Chocolatier Magazine
  Note: To lightly roast almonds, position a rack in the center of the
  oven and preheat to 350 degrees F. Spread the nuts in a single layer
  on a baking sheet. Roast for 10 to 15 minutes, shaking the pan 2 or 3
  times during roasting, until the nuts are beginning to color.
  Transfer the nuts to another baking sheet to stop the cooking process
  and cool completely. Using a large, sharp knife, cut the nuts into
  1. Position a rack in the center of the oven and preheat to 350
  degrees F. Lightly butter and flour an "insulated" cookie sheet.
  2. Using a large, sharp knife, finely chop the chocolate. (Do not use
  a food processor, it will chop the chocolate too fine.) Scrape the
  chocolate into a small bowl or cup.
  3. In a food processor, using the metal chopping blade, combine the
  flour, sugar, baking powder, and salt. Process in on/off pulses until
  blended. Add the almond paste and butter. Process in on/off pulses
  until the mixture forms coarse crumbs.
  4. Scrape the flour mixture into a large bowl. Using a rubber spatula
  stir in the almonds, pistachio nuts and chocolate.
  5. Break the whole eggs into a measuring cup with a pouring spout.
  Add the egg yolk and beat with a fork, until blended. Remove 2
  teaspoons of the egg mixture and set aside in a small cup to use
  later as egg wash. Add the vanilla to the egg mixture in the
  measuring cup and stir until blended.
  6. Make a well in the center of the flour/nut mixture. Add the beaten
  egg/vanilla mixture and using a rubber spatula, stir until the mixture
  starts to clump together. Using your hands, form the mixture into a
  7. Scrape the dough out onto a lightly floured work surface and with
  your hands pat the ball into an 8-inch disk. Cut the disk into 4
  equal wedges.
  8. With lightly floured hands, gently roll each quarter into a
  12-inch log. Carefully place the logs on the prepared cookie sheet at
  least 2 inches apart. Flatten slightly with the heel of your hand to
  the width of 1 1/4 inches. Lightly brush the logs with the reserved
  egg wash.
  9. Bake for 25 to 35 minutes, until the logs start to brown and
  bounce back when gently pressed with a finger. Set the cookie sheet
  on a wire rack and cool the logs for 20 minutes.
  10. Position one rack in the top third and another rack in the bottom
  third; reduce the oven temperature to 325 degrees F.
  11. With a long metal cake spatula, carefully transfer the logs to a
  cutting surface. Using a sharp, finely serrated knife, cut the logs
  on the diagonal into 1/2-inch thick slices. Place the biscotti
  standing up, 1/2 inch apart on two ungreased "insulated" cookie
  12. Bake an additional 15 to 25 minutes, until the biscotti are dry
  and the sides begin to color slightly. Halfway through baking, switch
  the positions of the cookie sheets for even browning. Do not overbake.
  13. Cool the biscotti on the cookie sheets for 5 minutes. Transfer to
  wire racks and cool completely. Store the biscotti in an airtight tin
  in a cool, dry place for up to two weeks.

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Recipe ID 27656 (Apr 03, 2005)

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