Friday, June 10, 2005

Pistachio Raisin Biscotti

Pistachio Raisin Biscotti (Adapted from Everyday Food)

1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
3/4 cup unsalted pistachios
3/4 cup golden raisins
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Preheat oven to 350

In a large bowl, whisk together flours, sugar, pistachios, raisins, baking powder and salt.

In a small bowl, whisk together eggs and vanilla. Add egg mixture into the flour and mix until incorporated. The dough will seem a little dry, so use your hands if necessary to finishing mixing everything together.

Divide dough in half and roll each into a 12" roll. Move to a baking sheet lined with parchment paper. Gently flatten the logs to just under 1" thick. Bake 18 to 25 minutes, until pale golden and firm to the touch. Remove baking sheet and place on a wire rack - cool 20-30 minutes.

Reduce oven temperature to 300

Using a serrated knife, cut each baked loaf into 1/2" thick slices. Place slices, standing up, back onto the baking sheet.

Bake about 15 more minutes to dry and firm them up.

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