Ginger Biscotti with Pistachios Recipe - Allrecipes.com
Ginger Biscotti with Pistachios Recipe

Ginger Biscotti with Pistachios

Recipe by  

"Try substituting macadamia nuts for pistachios."

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Ingredients Edit and Save

Original recipe makes 36 cookies Change Servings
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Directions

  1. Grease and flour one large baking sheet.
  2. Finely grind the almonds with the flour, ginger and baking powder in a food processor.
  3. Beat the butter, brown sugar and white sugar until light and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios.
  4. Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1/2 inch log. Arrange logs on the prepared baking sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate for about 1 hour.
  5. Preheat oven to 350 degrees F (175 degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.
  6. Reduce oven temperature to 300 degrees F (150 degrees C).
  7. Using a serrated knife cut logs crosswise into 1/2 inch thick slices. Arrange sliced cut side down on baking sheet. Bake at 300 degrees F (150 degrees C) until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2009

I made this recipe justa few days ago the flavor of these biscotti is wonderful however like so many other reviewers I too found that the logs flattened out so I remade them again last night by editing the recipe and was happy too see that the logs stayed standing I incresed the flour to 2 cups decresed the butter to 1/2 cup and the brown sugar to 3/4 cup added 1/2 tsp salt an extra 1/2 tsp ginger and backing powder and 2 whole eggs

 
Most Helpful Critical Review
Feb 14, 2003

When I baked this recipe, the loaves flattened out and ran into each other. Too much butter? I continued the best I could, and it really still tastes great.

 

8 Ratings

Dec 09, 2007

As the picture shows, the two rolls do flatten out, but can be cut into "fingers." This recipe is delicious and was rated "wow" by my Italian cousin-in-law.

 
Dec 01, 2003

These taste great, but as another reviewer found, my dough spread out and the "logs" became two giant, flat cookies. They were too thin to really slice and toast, but I did the best I could. They are very tasty, but they have the consistency of soft cookies, not the crispy biscotti I was going for. I might try it again, and try to compensate in some way. Or, use the same recipe and just make them into cookies.

 
Oct 23, 2003

These are my all time favorites!! the really wow friends and family.

 
Dec 07, 2002

I used macadamia nuts instead of pistachio. Yummy!

 
Dec 16, 2008

Can you substitute ground fennel seed for the liquid anise flavoring?

 

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Nutrition

  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 52 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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