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| Ginger Biscotti with Pistachios |
"Try substituting macadamia nuts for pistachios."
Ingredients :
- 2/3 cup almonds
- 1 3/4 cups cake flour
- 2 teaspoons floor 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
- half of teaspoon vanilla extract
- 2/three cup coarsely chopped pistachios
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Grease and flour one huge 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 until mild and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix within the dry elements and beat till just mixed. Stir within the pistachios.
- Divide the dough in 1/2. Using floured arms, roll every half on a lightly floured floor into a 1/2 inch log. Arrange logs on the organized baking sheet, spacing four inches aside. Cover with plastic wrap and refrigerate for about 1 hour.
- Preheat oven to 350 degrees F (a hundred seventy five degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs till deep golden brown and organization to the touch, approximately half-hour. Let logs cool for 10 mins.
- Reduce oven temperature to three hundred tiers F (a hundred and fifty stages C).
- Using a serrated knife reduce logs crosswise into half of inch thick slices. Arrange sliced cut aspect down on baking sheet. Bake at 300 ranges F (150 degrees C) till deep golden on pinnacle, about 12 minutes. Turn biscotti over and bake different side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight box at room temperature.
Notes :
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