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Pistachio biscotti

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 10
Servings 84


  • 125
    butter, at room temperature
  • 180
    white sugar
  • 15
    finely grated fresh orange rind
  • 3
    vanilla essence
  • 2
    extra-large eggs
  • 500
    cake flour
  • 7
    baking powder
  • 1
  • 125
    white chocolate, broken into pieces and coarsely chopped
  • 310
    pistachio nuts


± 40 min
Preheat the oven to 170 ºC (340 ºF) and butter a large baking sheet or spray with nonstick spray. Lightly dust the baking sheet with flour, shaking off any excess. Cream the butter and sugar together until light and fluffy. Add the orange rind and vanilla essence and mix well. Add the eggs one at a time, beating well after each addition. Sift the flour, baking powder and salt together, and add to the mixture. Stir in the chopped chocolate and pistachio nuts. Chill the dough for 30 minutes or until no longer sticky. Turn the dough out on to a floured surface and divide in half. Shape each piece of dough into an oblong. Place the 2 pieces of dough on the baking sheets and bake for about 30 minutes or until the dough just begins to change colour. Allow to cool on a wire rack for about 5 minutes before transferring to a wooden board and cutting into diagonal slices. Return the slices to the baking sheet and bake for 7 minutes on each side. Cool the biscotti on a wire rack and store in an airtight container. Makes 7 dozen biscotti.

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