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 | ingredients |
| | 2 1/4 cups all-purpose flour, plus more for work surface
3/4 cup sugar
3/4 cup shelled unsalted pistachios
3/4 cup golden raisins
1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 large eggs 1 teaspoon vanilla extract
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| Pistachio Raisin Biscotti
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| | Makes about 48 | Prep Time: 15 minutes | Total Time: 1 hour and 15 minutes |
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- Preheat oven to 350°. In a medium bowl, mix flour, sugar,
pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
- On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
- Reduce oven temperature to 300°. On a cutting board, use a
Serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.
Per serving: 58 calories; 1.3 grams fat; 1.5 grams protein; 10.2 grams carbohydrates; 0.5 grams fiber
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