Califoronia Pistachio Biscotti |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I found this recipe in a book of America's Top Chefs GO Nuts for California Pistachios. This biscotti recipe comes courtesy of nationally-renowned pastry chef, cookbook author, and founder of La Brea Bakery, Nancy Silverton. Note: Cooling time not included. Ingredients:
3/8 cup unsalted butter, chilled and cut into small pieces |
1 cup granulated sugar |
3 extra large eggs |
2 1/2 cups unbleached all-purpose flour, plus extra for dusting |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/8 teaspoon kosher salt |
3/4 cup california pistachios, shelled |
1/2 cup dried currants or 1/2 cup raisins |
Directions:
1. Preheat oven to 325°F (adjust the oven rack to the middle position).
2. Fill the bowl of electric mixer with WARM water, and let stand for 2 to 3 minutes; EMPTY the water from the mixing bowl and wipe it dry with a kitchen towel.
3. Using the mixers paddle attachment and starting low speed, cream the butter;as it starts to soften, increase the speed to medium. Cream the butter until smooth, about 1 to 2 minutes, scraping down the sides of the bowl as needed.
4. Add the sugar, mixing until well blended, about 1 minute.
5. In a small mixing bowl, whisk together 2 of the eggs; add the 2 eggs in three portions to the butter mixture, mixing on medium speed between each addition.
6. In a large mixing bowl, stir together the flour, baking soda, baking powder, and kosher salt; combine throughly.
7. Add half of the flour mixture to the creamed butter, and mix on medium-low for about 1 minute, then add the remaining half and mix until almost combined, about 1 minute more.
8. Add the pistachios and the dried currants or raisins, and mix until throughly combined, about 1 minute more.
9. Line a baking sheet with parchment paper.
10. Lightly dust a working surface and your hands with flour; turn the dough out on the work surface, and divide into 2 equal pieces.
11. Working with 1 piece of dough at a time, roll it out into a log, about 1 inch in diameter and 10 inches long.
12. It is important to work the dough firmly to ensure that there is no air pockets in the middle of the log.
13. Trandfer the log to lined baking sheet; REPEAT with remaining dough, placing the logs about 4 to 5 inches apart; FLATTEN each log, to form a loaf about 3 inches wide and 11 inches long.
14. Separate the remaining egg, reserving ONLY the egg white; brush the tops of the loaves lightly with the egg white.
15. 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.
16. Remove the loaves from the oven and allow to cool completely, at least 6 HOURS.
17. After the cooling process is complete, preheat oven to 200°F; line 2 baking sheets with parchment paper.
18. Using a serrated knife, slice the loafs thinly on a bias to form individual cookies; arrange the biscotti,closely spaced, on baking sheets.
19. Bake the biscotti until firm & dry, about 20 to 30 minutes; remove biscotti from oven and allow to cool, enjoy.
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