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Pistachio Biscotti

Pistachio Biscotti

Here’s something we haven’t had in the house in a while – biscotti! They haven’t been a part of the weight-loss regimen. In fact, they’re still not – but we have a friend coming over tomorrow and we can’t just offer her our normal gruel. We do have standards!

Back when I did my Eataly buy-out, one of the things that I bought was a Pistachio Spread – Crema Pistacchi – thinking it would be a good addition to the Christmas Cookies. After tasting the cookies – I was right!

These are the richest and most pistachio-ey cookies ever! Victor added a mere teaspoon to his already fabulous recipe and it sent them right over the top!

We live in the Commonwealth of Pennsylvania, so Pistachio Liqueur and Pistachio Cream Liqueur are not available in our State Stores – we had to make it. It should be readily available in other forward-thinking states.

Pistachio Biscotti

  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1 cube (stick) butter
  • 2/3 cup sugar
  • 3 eggs
  • 1 tsp Pistachio Spread
  • 3 tbsp pistachio cream liqueur – or 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, pistachio spread, and pistachio cream. Stir in flour. Stir in pistachios. Refrigerate dough about 30 minutes.

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 10 days or more infuse. Shake or stir now and again.

On day 7… Bring sugar and milk to a boil and simmer until sugar is dissolved and mixture gets syrupy – 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…

Our Christmas Biscotti are going to be pretty fabulous this year!

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