Spice up a regular biscotti with the addition of pistachio nuts and raisins. Get the recipe here.
- Cook Time
- Prep Time
- `20 ServingsServings
- 3/4 stick (3 ounces) unsalted butter, chilled and cut into small pieces 1 c. granulated sugar
- 3 extra large eggs
- 2-1/2 c. unbleached all purpose or pastry flour, plus extra for dusting
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 teaspoon Kosher salt
- 3/4 c. (3 ounces) raw, unsalted, shelled whole California pistachios
- 1/2 c. (3 ounces) California Zante currants or California raisins
1 Preheat the oven to 325°F; adjust the oven rack to the middle position.
2 Fill the bowl of the electric mixer with warm water and let stand for 2 to 3 minutes. Empty the warm water from the mixing bowl and wipe it dry with a kitchen towel. Using the paddle attachment, starting on low speed, cream the butter. As it starts to soften, increase the speed to medium.
3 Cream the butter until smooth, about 1 to 2 minutes, scraping the sides of the bowl down as needed. Add the sugar, mixing until well blended, about 1 minute.
4 In a small mixing bowl, whisk together 2 of the eggs. Add them in 3 portions to the butter mixture, mixing on medium speed between each addition.
5 In a large mixing bowl, stir together the flour, baking soda, baking powder and salt, to combine thoroughly. Add half the flour mixture to the creamed butter and mix on medium-low speed for about 1 minute; then add the remaining half and mix until almost combined, about 1 more minute.
6 Add the pistachios and the currants and mix until thoroughly combined, about 1 minute longer.
7 Line a baking sheet with parchment paper. Lightly dust a smooth working surface and your hands with flour. Turn the dough out on the work surface and divide it into 2 equal pieces. Working with 1 piece of dough at a time, roll it out into a log, about 1 3/4 inches in diameter and 10 inches long. It
8 Separate the remaining egg, reserving the white and saving the yolk for other uses. Brush the top of the loaves lightly with the egg white.
9 Bake the loaves until they fall, expand in width to about 4 inches wide and are firm to the touch and lightly golden, about 35 minutes. Remove the loaves from the oven and allow to cool completely, at least 6 HOURS. After the cooling process is complete, preheat oven to 200°F; line 2 baking sheets with parchment paper.
Using a serrated knife, slice the loafs thinly on a bias to form individual cookies; arrange the biscotti,closely spaced, on baking sheets.Bake the biscotti until firm & dry, about 20 to 30 minutes; remove biscotti from oven and allow to cool, enjoy.
Source: Chef Nancy Silverton and California Raisin Marketing Board