I don’t see the flavor of pistachio in too many things – ice cream, muffins, and occasionally a cake. I happen to love it. I love eating pistachios, and thought it would make a lovely flavor for my tried and true biscotti recipe. I drizzled them with dark chocolate, to make them extra special. I ordered Watkins pure pistachio extract online, as it’s a bit hard to find in your local grocery store. In a pinch, you could substitute almond extract, since that is “similar”. But if you truly love pistachios, don’t substitute those~! I also added a TINY bit of green paste food coloring, since I love the color of pistachio ice cream.

PISTACHIO BISCOTTI RECIPE

Ingredients:

Prepare 2 cookie sheets with parchment paper liners, and set aside.  Preheat oven to 350.  Makes about 30 biscotti

Recipe:

1/2 lb sweet butter, room temp
1 c sugar
2 large eggs
3 Tbsp sour cream
3 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp pistachio extract
1/2 c chopped pistachio nuts (shelled, plain or lightly salted)
Green paste food coloring (optional)

Crystalized sugar for topping
1 c semisweet chocolate chips
1 Tbsp vegetable shortening

Cream butter and sugar til light and fluffy.  Beat in eggs, 1 at a time (reserve 1 TBSP of the egg white for glazing).  Blend in the sour cream, food coloring if desired, and pistachio extract.

Sift flour with baking powder, soda, and salt.  Gradually add to the egg mixture, beating just til smooth.

Fold in chopped pistachio nuts.

Divide dough into 2 equal parts.  Form 1 loaf on each cookie sheet, about 3/4″ thick, 12″ long, and 2-3″ wide (depending on the size of cookie you want).  Shape with your fingers.

Brush with reserved egg white.  Sprinkle with crystal sugar.  Press lightly.  Bake for about 25 – 30 min. til lightly brown.

Bake for about 25 – 30 min. til lightly brown.  Remove from the oven, cool 10 min.  ** This is important, since experience has taught me that cutting the loaves while too hot, causes them to break apart. When cooled, they slice beautifully!

Using a serrated knife, cut into 1″ slices, and lay them cut side down on the cookie sheet.  Reduce oven temp to 250 degrees, and bake for 20 min on 1 side.  Turn the cookies over, and bake another 20 min. Cool.

Melt the chocolate chips and shortening in the microwave. Stir to combine. Drizzle over the cut and cooled cookies. Place in the refrigerator to set.

These cookies freeze beautifully, for 2-3 months.  You can also store them in a tin, or plastic baggies in the frig for about 2 weeks.