Pistachio Biscotti
1 1/2 cup pistachios
3 eggs
1 tsp vanilla
1 tsp baking powder
1/2 cup butter
1 cup sugar
3 1/2 cup flour
1/2 tsp salt
Preheat oven to 350 degrees F. Lay pistachios on a cookie sheet in a single layer. Bake for 10 minutes until nuts are lightly toasted. Remove from oven.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar and vanilla. mix until creamed. Add the flour, baking powder and salt. mix the dough until smooth. using a wooden spoon, mix in the pistachios until evenly distributed.
Put the dough on a lightly floured surface and cut in half. Roll each half into a log. Places the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. let the logs cool for about 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 one inch thick piecs. Put the cookies back on the cookie sheet and bake for 5 minutes. Turn the cookies over and bake the other side for 5 minutes. Store in an air tight container.
Calories 178.8 g
Fat 7.3 g
Cholesterol 26.6mg
Sodium 124.5 mg
Potassium 111. mg
Carbohydrate 24.6 g
Dietary Fiber 1.3 g
Sugars 9.0 g
Protein 4.3 g
3 eggs
1 tsp vanilla
1 tsp baking powder
1/2 cup butter
1 cup sugar
3 1/2 cup flour
1/2 tsp salt
Preheat oven to 350 degrees F. Lay pistachios on a cookie sheet in a single layer. Bake for 10 minutes until nuts are lightly toasted. Remove from oven.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar and vanilla. mix until creamed. Add the flour, baking powder and salt. mix the dough until smooth. using a wooden spoon, mix in the pistachios until evenly distributed.
Put the dough on a lightly floured surface and cut in half. Roll each half into a log. Places the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. let the logs cool for about 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 one inch thick piecs. Put the cookies back on the cookie sheet and bake for 5 minutes. Turn the cookies over and bake the other side for 5 minutes. Store in an air tight container.
Calories 178.8 g
Fat 7.3 g
Cholesterol 26.6mg
Sodium 124.5 mg
Potassium 111. mg
Carbohydrate 24.6 g
Dietary Fiber 1.3 g
Sugars 9.0 g
Protein 4.3 g