Biscotti al Pistacchio
Viscuotta cu Pistacchiu
Sicily is the only Italian
region where pistachio trees are growing and the town of Bronte is the largest
producer in the region.
are preferred for their delicate aroma and the nutty and sweet-sour taste.
The pistachio nuts
are a perfect snack, they are satisfying and the source of several key health benefiting nutrients.
used in gourmand dishes, risotti, sauces and as condiment to fish and meat dishes. Pistachios are utilized in the
meat processing industry, added to the famous Mortadella and other preserved meats; the oil of pistachio and the
seed are also used in the preparation of medical creams and beauty product in the fields of dermatology and
On the sweets
side, confectioners use pistachios to make delicious gelati, ice-cream, creams, torroni- nougat, pastries, cakes, and
The pistachio cookies prepared with the following recipe, have the right
taste and consistency: not too crumbly, not too crunchy, a subtle and delicate flavor, the combined fragrance of
the lemon, cinnamon and cloves, the aroma of the butter and characteristics not common to other
The easy and convenient “Biscotti
al Pistacchio” can be prepared in advance, shaped into a log, as
in the following directions, kept in the refrigerator or freezer and baked as needed.
MAKES 50 to 60
5 cups all purpose flour, 1 lb
Pinch of salt
1 teaspoon baking powder
½ teaspoon ground cinnamon
2 minced cloves or ½ teaspoon of ground nutmeg
zest of one lemon
1 cup shelled pistachio, coarsely chopped, 5 oz.
1 cup sugar, 8 oz.
1 cup unsalted butter (at room temperature) ½ lb.
3 yolks, lightly beat
1 tablespoon of honey
2 oz. shelled pistachio finely ground for garnish
In a large bowl, mix and sift together the flour, salt, baking powder,
cinnamon and cloves. Add the lemon zest and the chopped pistachio.
Use other bowl to mix well the sugar and butter and add into the flour
Add the eggs, honey and mix thoroughly using your
If mixture is too dry add a few tablespoons of milk, if too watery add
Follow the same procedure if using a mechanical mixer. Do not over
Transfer onto a flat floured surface and briefly knead to bring dough
Do not handle dough more than necessary. Over mixing would build up
gluten, which is good if you are making pasta or bread however it is incompatible to these cookies whose
characteristic is crumbliness.
Divide the dough into 2 parts.
Place each piece on a sheet of wax paper and roll dough into 1 ½” wide
log. Wrap it tightly and refrigerate.
Follow the same procedure for the other piece. Refrigerate until dough
is firm, at least for 2 hours, or store until ready to use.
Take out of refrigerator one log at a time and use a sharp knife to cut
it into ½” disks. Place each piece into sheet pans lined with parchment paper, at about 1 ½ inch
Flatten the disks with your damp hand; garnish each cookie with a good
pinch of ground pistachio and optionally sprinkle with granulated sugar.
Repeat process with the other log.
Or you can roll out dough to ¼” thick and use a cookie cutter, or cut
with a sharp knife into any shape; decorate with green colored sugar or any way you prefer.
Bake in batches at 350 degrees for 10 to 12 minutes; bake cookies until they are a light golden
Be careful not to overcook these delicate cookies.
Pistachio can be
substituted with any other type of nuts.
between sugar and butter can be slightly changed: in fact to make the cookies more crumbly increase by half
ounce each, the sugar and the butter. To make them more solid and crunchy replace the 3 yolks for 2 medium whole