Anise Pistachio Biscotti

February 28th, 2009

Dimah - http://orangeblossomwater.net - Anise Pistachio Biscotti 5

Let’s make Anise Pistachio Biscotti:

Dimah - http://orangeblossomwater.net - Anise Pistachio Biscotti 1

Center an oven rack and preheat to 350 °F (176 °C). Line a large baking sheet with parchment paper or a silicone baking mat.

1. Sift together the flour, baking powder, and salt. Set aside.

2. In a large bowl, with electric beaters on medium speed, cream together the butter, sugar, and crushed aniseed for 2 minutes. Scrape down the sides of the bowl and beat for another 2 minutes.

3. Add the egg.

4. Beat for 1 minute more.Scrape down the sides of the bowl. Add the lemon juice and blend until incorporated.

Dimah - http://orangeblossomwater.net - Anise Pistachio Biscotti 2

5. Mix in the flour mixture.

6. Add the pistachios.

7. Mix until incorporated. The dough will be very tacky.

8. I believe the best way to form a biscotti log is shaping it without adding any additional flour (too much flour mixed in will result in tough biscotti). Put your hands under cool water and then reach into the bottom of the bowl taking the dough off the bowl and onto the prepared baking sheet. Wet your hand again if necessary to prevent sticking and form the dough into 3-x-10-inch log.

Dimah - http://orangeblossomwater.net - Anise Pistachio Biscotti 3

9. Bake for 20 minutes. Rotate the pan from front to back and continue to bake for another 10 to 15 minutes, until the log is puffed and golden brown; a tester inserted in the center should come out clean.

10. Reduce the oven temperature to 325 °F (163 °C). Transfer the log onto a cutting board. Using a sharp serrated knife cut the log on the diagonal into about 2/3-inch-thick slices.

11. Put the slices on the baking sheet leaving a space. Bake the biscotti for 10 minutes. Rotate the baking sheet from front to back and bake for another 10-15 minutes, until the biscotti are hard.

Dimah - http://orangeblossomwater.net - Anise Pistachio Biscotti 4

12. Remove from the oven and allow to cool on the rack.

13,14,15. They will become crispier as they cool. The biscotti will keep for 2 weeks in an airtight container at room temperature.

Anise Pistachio Biscotti

From: Baking Obsession / Servings: 25 Biscotti
PDF Text Only / Print With Images

1 1/3 cups + 1 tbsp all purpose flour

3/4 tsp baking powder

1/4 tsp salt

2 tbsp unsalted butter, softened

1/2 cup sugar

1 1/2 tsp crushed aniseed

1 large egg

1 tbsp fresh lemon juice

Zest of 4 lemons

1/4 cup coarsely chopped pistachios

Center an oven rack and preheat to 350 °F (176 °C). Line a large baking sheet with parchment paper or a silicone baking mat.

Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, with electric beaters on medium speed, cream together the butter, sugar, and crushed aniseed for 2 minutes. Scrape down the sides of the bowl and beat for another 2 minutes.

Add the egg and beat for 1 minute more.

Scrape down the sides of the bowl. Add the lemon juice and blend until incorporated.

Mix in the flour mixture.

Add the pistachios and mix until incorporated. The dough will be very tacky.

I believe the best way to form a biscotti log is shaping it without adding any additional flour (too much flour mixed in will result in tough biscotti). Put your hands under cool water and then reach into the bottom of the bowl taking the dough off the bowl and onto the prepared baking sheet. Wet your hand again if necessary to prevent sticking and form the dough into 3-x-10-inch log.

Bake for 20 minutes. Rotate the pan from front to back and continue to bake for another 10 to 15 minutes, until the log is puffed and golden brown; a tester inserted in the center should come out clean.

Cool the log on the baking sheet on a cooling rack.

Reduce the oven temperature to 325 °F (163 °C). Transfer the log onto a cutting board. Using a sharp serrated knife cut the log on the diagonal into about 2/3-inch-thick slices.

Put the slices on the baking sheet leaving a space.

Bake the biscotti for 10 minutes.

Rotate the baking sheet from front to back and bake for another 10-15 minutes, until the biscotti are hard. Remove from the oven and allow to cool on the rack.

They will become crispier as they cool. The biscotti will keep for 2 weeks in an airtight container at room temperature.

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4 Responses to “Anise Pistachio Biscotti”

  1. Madhuram says:

    Nice step by step instructions Dimah. Earlier I was also doing it, but not able to do it now.

  2. Dimah says:

    Madhuram: Thank you very much!

  3. peasepudding says:

    I love the idea of using Aniseed in your biscotti. I was also wondering whether you make many recipes with orange blossom & rose blossom water which are some of my favourite favourings as well as cardamom. I look forward to seeing more of your recipes. Thanks

  4. Dimah says:

    peasepudding: Thanks! I read that Anise biscotti is a traditional flavor of Italy, but this recipe adapted from (bakingobession).
    In Arab world Orange blossom water and Rose blossom water are important in desserts.

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