Pistachio Biscotti

Pistachio Biscotti
I love these cookies, and this recipe is so simple!

3/4 c (92 g) pistachios, shelled
1/4 c (59 g) unsalted butter, room temp
1 whole egg + 1 egg yolk
1/2 c (100 g) sugar
1/2 tsp vanilla
1 3/4 c (219 g) flour
1/2 tsp baking powder
1/4 tsp salt

Preheat the oven to 350F (175C).

Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the egg and egg yolk, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until nearly smooth, then add the pistachios, mixing just until the dough comes together well.

Put the dough on a lightly floured surface and form into a log, about 12 inches long by 1-inch high. Place on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let cool 5 minutes, then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
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