Pistachio Amaretto Biscotti
2 cups flour
1-teaspoon ground cinnamon
1 1/4 teaspoon baking powder
2 1/4 sticks unsalted butter or margarine
1/2 cup of brown sugar
1/3 cup molasses
1/4 cup white sugar
2 tablespoons finely chopped lemon rind
1 large egg yolk
1 whole egg lightly beaten
1 tablespoon Amaretto
3/4 cup chopped pistachios
3/4 cup toasted almonds, finely ground
Increase beater or blender speed until well blended.
In a separate bowl, mix butter, brown sugar, and molasses. Amaretto and
white sugar until smooth. Fold in lemon rind and egg yolk. Now mix the
two bowls together thoroughly until uniform.
Add pistachios and fold into batter. Grease and dust a cookie sheet
with flour.
Roll dough into 2 or 3 long cylinders, cover with a towel or plastic
wrap and refrigerate until the dough stiffens. Preheat oven to 350
degrees.
Coat the outside of each cylinder with whole egg glaze and light
coating of white sugar. Bake cylinders for 25-30 Minutes or until
brown.
Allow to cool enough to slice and slice into thick slices. Place slices
back on to the cookie sheet. Bake slowly in a 275-degree oven for about
ten minutes. Makes 3 dozen cookies.
That's it!
Adriana's Italian Gourmet Cookies http://www.CookiesFromItaly.com
Italian gourmet almond, fig, pistachio and sesame cookies baked and
shipped from our bakery in Italy to you; all natural, fresh, and baked
to order. Great Italian recipes!
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