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Ginger Biscotti with Pistachios |
"Try substituting macadamia nuts for pistachios."
Ingredients :
- 2/3 cup almonds
- 1 three/four cups cake flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 6 tablespoons white sugar
- 2 tablespoons orange zest
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2/3 cup coarsely chopped pistachios
Instructions :
Prep : | Cook : 18M | Ready in : |
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- Grease and flour one massive baking sheet.
- Finely grind the almonds with the flour, ginger and baking powder in a meals processor.
- Beat the butter, brown sugar and white sugar till light and properly blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry substances and beat till just mixed. Stir within the pistachios.
- Divide the dough in 1/2. Using floured fingers, roll every 1/2 on a lightly floured surface into a half of inch log. Arrange logs at the organized baking sheet, spacing four inches apart. Cover with plastic wrap and refrigerate for about 1 hour.
- Preheat oven to 350 degrees F (175 stages C). Brush dough logs with overwhelmed egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and corporation to the touch, approximately half-hour. Let logs cool for 10 minutes.
- Reduce oven temperature to three hundred ranges F (one hundred fifty stages C).
- Using a serrated knife cut logs crosswise into half of inch thick slices. Arrange sliced reduce aspect down on baking sheet. Bake at three hundred stages F (one hundred fifty ranges C) till deep golden on pinnacle, about 12 mins. Turn biscotti over and bake different facet until deep golden, about 12 minutes. Transfer biscotti to a rack and funky completely. Store in hermetic container at room temperature.
Notes :
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