Spice up a regular biscotti with the addition of pistachio nuts and raisins. Get the recipe here.
Mary Kay’s Pistachio and Currant Biscotti
Servings
Ingredients
- 3/4 stick 3 ounces unsalted butter, chilled and cut into small pieces 1 c. granulated sugar
- 3 extra large eggs
- 2-1/2 c. unbleached all purpose or pastry flour plus extra for dusting
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 teaspoon Kosher salt
- 3/4 c. 3 ounces raw, unsalted, shelled whole California pistachios
- 1/2 c. 3 ounces California Zante currants or California raisins
Instructions
Preparation
- 1 Preheat the oven to 325°F; adjust the oven rack to the middle position.2 Fill the bowl of the electric mixer with warm water and let stand for 2 to 3 minutes. Empty the warm water from the mixing bowl and wipe it dry with a kitchen towel. Using the paddle attachment, starting on low speed, cream the butter. As it starts to soften, increase the speed to medium.3 Cream the butter until smooth, about 1 to 2 minutes, scraping the sides of the bowl down as needed. Add the sugar, mixing until well blended, about 1 minute.4 In a small mixing bowl, whisk together 2 of the eggs. Add them in 3 portions to the butter mixture, mixing on medium speed between each addition.5 In a large mixing bowl, stir together the flour, baking soda, baking powder and salt, to combine thoroughly. Add half the flour mixture to the creamed butter and mix on medium-low speed for about 1 minute; then add the remaining half and mix until almost combined, about 1 more minute.6 Add the pistachios and the currants and mix until thoroughly combined, about 1 minute longer.7 Line a baking sheet with parchment paper. Lightly dust a smooth working surface and your hands with flour. Turn the dough out on the work surface and divide it into 2 equal pieces. Working with 1 piece of dough at a time, roll it out into a log, about 1 3/4 inches in diameter and 10 inches long. It8 Separate the remaining egg, reserving the white and saving the yolk for other uses. Brush the top of the loaves lightly with the egg white.9 Bake the loaves until they fall, expand in width to about 4 inches wide and are firm to the touch and lightly golden, about 35 minutes. Remove the loaves from the oven and allow to cool completely, at least 6 HOURS. After the cooling process is complete, preheat oven to 200°F; line 2 baking sheets with parchment paper.
- Using a serrated knife, slice the loafs thinly on a bias to form individual cookies; arrange the biscotti,closely spaced, on baking sheets.Bake the biscotti until firm & dry, about 20 to 30 minutes; remove biscotti from oven and allow to cool, enjoy.
- Source: Chef Nancy Silverton and California Raisin Marketing Board
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