Try substituting macadamia nuts for pistachios.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour one large baking sheet.

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  • Finely grind the almonds with the flour, ginger and baking powder in a food processor.

  • Beat the butter, brown sugar and white sugar until light and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios.

  • Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1/2 inch log. Arrange logs on the prepared baking sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate for about 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.

  • Reduce oven temperature to 300 degrees F (150 degrees C).

  • Using a serrated knife cut logs crosswise into 1/2 inch thick slices. Arrange sliced cut side down on baking sheet. Bake at 300 degrees F (150 degrees C) until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.

Nutrition Facts

265 calories; 15.4 g total fat; 38 mg cholesterol; 52 mg sodium. 29.8 g carbohydrates; 3.6 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/21/2009
I made this recipe justa few days ago the flavor of these biscotti is wonderful however like so many other reviewers I too found that the logs flattened out so I remade them again last night by editing the recipe and was happy too see that the logs stayed standing I incresed the flour to 2 cups decresed the butter to 1/2 cup and the brown sugar to 3/4 cup added 1/2 tsp salt an extra 1/2 tsp ginger and backing powder and 2 whole eggs Read More
(15)

Most helpful critical review

Rating: 3 stars
02/14/2003
When I baked this recipe the loaves flattened out and ran into each other. Too much butter? I continued the best I could and it really still tastes great. Read More
(9)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/21/2009
I made this recipe justa few days ago the flavor of these biscotti is wonderful however like so many other reviewers I too found that the logs flattened out so I remade them again last night by editing the recipe and was happy too see that the logs stayed standing I incresed the flour to 2 cups decresed the butter to 1/2 cup and the brown sugar to 3/4 cup added 1/2 tsp salt an extra 1/2 tsp ginger and backing powder and 2 whole eggs Read More
(15)
Rating: 4 stars
12/21/2009
I made this recipe justa few days ago the flavor of these biscotti is wonderful however like so many other reviewers I too found that the logs flattened out so I remade them again last night by editing the recipe and was happy too see that the logs stayed standing I incresed the flour to 2 cups decresed the butter to 1/2 cup and the brown sugar to 3/4 cup added 1/2 tsp salt an extra 1/2 tsp ginger and backing powder and 2 whole eggs Read More
(15)
Rating: 3 stars
02/14/2003
When I baked this recipe the loaves flattened out and ran into each other. Too much butter? I continued the best I could and it really still tastes great. Read More
(9)
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Rating: 5 stars
12/09/2007
As the picture shows the two rolls do flatten out but can be cut into "fingers." This recipe is delicious and was rated "wow" by my Italian cousin-in-law. Read More
(7)
Rating: 3 stars
12/01/2003
These taste great but as another reviewer found my dough spread out and the "logs" became two giant flat cookies. They were too thin to really slice and toast but I did the best I could. They are very tasty but they have the consistency of soft cookies not the crispy biscotti I was going for. I might try it again and try to compensate in some way. Or use the same recipe and just make them into cookies. Read More
(6)
Rating: 4 stars
12/08/2002
I used macadamia nuts instead of pistachio. Yummy! Read More
(4)
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Rating: 5 stars
10/23/2003
These are my all time favorites!! the really wow friends and family. Read More
(4)
Rating: 4 stars
12/16/2008
Can you substitute ground fennel seed for the liquid anise flavoring? Read More
(2)