Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, roughly chopped
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the chopped pistachios.
6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
7. Place the logs on the prepared baking sheet, leaving about 3 inches of space between them.
8. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
9. Remove from the oven and let cool on the baking sheet for 10 minutes.
10. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
11. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are golden and crisp.
12. Remove from the oven and let cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
5. Temperature:
Preheat oven to 350°F (175°C).
Serving size:
Makes about 24 biscotti.
Nutritional information:
Per serving (1 biscotti):
Calories: 130
Fat: 5g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 75mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 10g
Protein: 3g
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of pistachios.
- Margarine or vegetable oil can be used instead of butter.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the dough for a fruity twist.
- Dip the biscotti in melted chocolate for a decadent treat.
- Replace the vanilla extract with almond extract for an almond-flavored biscotti.
Tips and tricks:
- Make sure to let the biscotti cool completely before storing them to prevent them from becoming soggy.
- Biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Biscotti can be reheated in a 350°F (175°C) oven for 5-10 minutes, or until crisp.
Presentation ideas:
Arrange the biscotti on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Sprinkle chopped pistachios or drizzle melted chocolate over the biscotti for a decorative touch.
Pairings:
Serve the biscotti with a cup of coffee or tea for a perfect pairing.
Suggested side dishes:
Biscotti can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until the dough comes together.
- If the biscotti are too hard, reduce the baking time in the second bake.
Food safety advice:
Make sure to use clean hands and utensils when preparing the dough to prevent contamination.
Food history:
Biscotti originated in Italy and were traditionally made to last for long periods of time. They were often eaten by sailors on long voyages.
Flavor profiles:
The biscotti have a sweet and nutty flavor with a crisp texture.
Serving suggestions:
Serve the biscotti as a dessert or snack with coffee or tea.
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Region: Italian