Biscotti Today

I've had a craving for biscotti.  I found a basic recipe in my "Better Homes & Gardens" cookbook and adapted it to my tastes.  Biscotti are easy to make, but like all cookies, time consuming.

Orange and Pistachio Biscotti

5 1/3 tablespoons butter at room temperature

2/3 cup granulated sugar

zest from one medium orange

1 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

2 1/2 cups all purpose unbleached flour

1/2 cup pistachio nuts, hulled

In an electric mixer, cream the butter. Add the sugar and mix well. Add the zest, baking powder, soda and eggs. Beat well. Add flour 1/2 cup at a time mixing on low and stir in the pistachios. 

Form the dough into a 9 or 10 inch roll, place on parchment lined cookie sheet and flatten slightly. Bake at 375 degrees for 20 to 25 minutes until a tooth pick inserted in the center comes out clean. Cool on the sheet for one hour.

Cut cooled, baked roll into 1/2 inch slices on the diagonal.  Place slices on a parchment lined cookie sheet and bake at 325 degrees for 8 or 9 minutes, flip and bake 8 or 9 more minutes. Cool cookies on a wire rack. Store in an air tight container.