My holidays specialty and my mom’s favorite choice in baked good from me is this little one, biscotti. My friend calls it burnt cookie and I guess it makes sense since you do have to bake it two times so its time consuming and the reason why I don’t do it as much as I should.
I did it about two years ago right HERE but with dried cherry.
So I decided to do Pistachio Biscotti, as you probably figured out.
I got this recipe from my Betty Crocker Christmas Cookbook
Makes about 3 dozen biscottis
2/3 cup granulated sugar
1/2 cup vegetable oil
2 tsps vanilla extract
2 1/2 cups all-purpose flour
1/2 cup coarsely chopped pistachios
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1. Heat oven to 350F. In large bowl, beat granulated sugar, oil, vanilla extract and the eggs with a spoon. Stir in remaining biscotti ingredients.
2. Turn dough onto lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10×3 inch rectangle.
3. Bake 25 to 30 minutes. Cool on cookie sheet 15 minutes. Cut crosswire into 1/2 inch slices. Place slices, cut sides down, on cookie sheet.
4. Bake about 15 minutes, turning once until crisp and light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 45 minutes.
This was supposed to have glaze but I excluded it completely. This recipe is very crunchy and delicious. Perfect balance in sugar and it tastes totally awesome. All the hard work makes so much sense after making these because they are always a hit. Plus, nothing was changed or modified for this recipe so makes it even easier.
Do you like biscotti? Any flavor in particular?
I’m gone for the rest of the day. I’ll have a Christmas thing go up tomorrow if all goes as planned.
HAPPY CHRISTMAS EVE! MERRY CHRISTMAS! HAVE LOTS OF FUN AND REMEMBER TO STAY EXTREMELY AWESOME! 🙂