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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pistachio Biscotti

Makes: 42 servings Yield: 42 cookies
Prep 35 mins Cool 1 hr Bake 36 mins  375/325 degrees F
Pistachio Biscotti
Ingredients
  • 3/4  cup  butter, softened
  • 1/2  cup  sugar
  • 1  teaspoon  baking powder
  • 1  egg
  • 1  teaspoon  vanilla
  • 1  cup  cornmeal
  • 1 1/2  cups  all-purpose flour
  • 1 1/2  cups  chopped pistachio nuts
  • 2  teaspoons  finely shredded orange peel
  • 5  ounces  white chocolate, coarsely chopped
  • 1  tablespoon  shortening
Directions

1. Preheat oven to 375 degrees F. In mixing bowl beat butter on medium to high 30 seconds. Add sugar and baking powder; beat until combined, scraping bowl. Beat in egg and vanilla. Add cornmeal and as much flour as you can with mixer. Stir in remaining flour, 1 cup nuts, and orange peel.

2. Shape dough in three 8x1-1/2-inch loaves. Place 4 inches apart on large ungreased cookie sheet; flatten slightly. Bake 20 minutes or until wooden pick inserted near center comes out clean. Cool on sheet 1 hour.

3. Reduce oven to 325 degrees F. On cutting board cut each loaf in 1/2-inch slices; return slices to cookie sheet. Bake 8 minutes. Turn cookies; bake 8 to 10 minutes more or until browned. Cool on racks.

4. In saucepan melt white chocolate and shortening. Dip cookies in melted chocolate, sprinkle with remaining nuts. Let set on waxed paper. Makes 42 cookies.

From the Test Kitchen
  • Store in airtight container in single layer at room temperature up to 3 days.
  • Nutrition facts are given per cookie.
Nutrition Facts (Pistachio Biscotti)
  • Servings Per Recipe 42,
  • cal. (kcal) 115,
  • Fat, total (g) 7,
  • chol. (mg) 14,
  • sat. fat (g) 3,
  • carb. (g) 13,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 2,
  • vit. A (IU) 146,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 37,
  • Potassium (mg) 63,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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