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Pistachio Biscotti

Pistachio Biscotti

  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1 cube (stick) butter
  • 2/3 cup sugar
  • 3 eggs
  • 3 tbsp cream of pistachio liqueur
  • 8 oz pistachios, roasted – unsalted
  • 1 tsp vanilla

Sift together dry ingredients.  Cream sugar and butter, add eggs one at a time. Add vanilla and pistachio cream. Stir in flour. Stir in pistachios.

Divide dough in half.  Shape into logs.  Place on greased cookie sheets and bake at 350° for 18-20 minutes.

Cool completely.  Slice into 1/4 to 1/2″ slices and toast on both sides in 350° oven.

Pistachio Cream Liqueur

  • 8 oz pistachios, roasted and coarsely chopped
  • 750ml Everclear or 100 proof vodka
  • 1 1/2 qts whole milk
  • 3 lbs sugar
  • 1 tbsp vanilla extract

Pour alcohol over pistachios and let sit for a week to infuse. Shake or stir now and again.

On day 7… Bring sugar and milk to a boil and simmer until sugar is dissolved – about 10 or 15 minutes. Remove from heat and cool completely.

Strain pistachio alcohol through several layers of cheesecloth. Discard pistachios.

Mix cooled milk syrup with liquor. Add vanilla.

It’s done.

The liqueur itself tastes pretty good. Over ice it would make a nice martini of sorts…

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