Spring Biscotti
about 40 cookies
100 g coarsely chopped pistachios
2 eggs
180 g sugar (I like using raw sugar for these)
zest from 1 lemon
1 tsp salt
4-500 ml all-purpose flour
1 tsp baking powder
100 g white chocolate, coarsely chopped
Mix together pistachios, eggs, sugar, lemon and salt. Add 300 ml (1,2 cups) of the flour and the baking powder, then the white chocolate. Mix carefully and add just as much flour you need to hold the dough together.
Roll out into thick ropes and place on a lined baking sheet.
Bake at 175°C for 20 minutes, or until the dough is lightly golden. Remove from oven, and when cool enough to handle, cut into small biscotti. Dry in the oven, at 100°C for 40 minutes. (Place them with the cut side up, and turn them over after 20 minutes)
Recipe in Swedish:
Spring Biscotti
They look absolutely delicious!
ReplyDeleteA wonderful recipe just like your blog!! I love it!
ReplyDeleteOooh! These look delicious! I've never atttempted biscotti before but these look well worth a try.
ReplyDeleteThat's a lot of sugar (and chocolate!) in proportion to flour... I don't think I've ever baked biscotti with more than 15ml sugar per 100ml flour. Don't these turn out sickly sweet? And shouldn't they just be called twice baked cookies if that's the case?
ReplyDeleteThe combination of chocolate and pistachios does sound delicious though.
Oh, I don't find these overly sweet at all, nor have I had anyone who tried them say so, but feel free to just use less sugar. Or, obviously, just use the flavor combination in your own favorite biscoti recipe. I like mine like this :)
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