COOKIES: If you are interested in biscotti recipes, here is a good one.

PISTACHIO BISCOTTI:

 

 

 

 

3 egg whites at room temperature                               

1/3 cup sugar

1 tsp. freshly grated orange rind                                 

¾ cup all purpose flour

¾ cup shelled pistachios                                             

pinch of salt

¼ tsp ground cardamom, or substitute with ½ tsp cinnamon + ¼ tsp ground nutmeg

 

 

 

Prepare oven to 350 degrees F. Grease and line with wax paper a 3 X 10-inch cake pan.

 

Beat egg whites in a large bowl with a hand-held electric beater until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating well after each addition. Beat until stiff.

 

Shift flour, spice and salt together. Fold flour mixture and nuts into egg whites. Spread mixture into prepared pan.

 

Bake biscotti for 30 minutes or until lightly browned. Remove from oven and cool in pan.  When biscuit is sufficiently cooled, turn it out onto a cutting board.

 

Re-heat oven to 275 degrees F. Use a serrated knife to cut biscotti into ¼- 1/8-inch diagonal slices. Arrange slices on ungreased baking trays. Bake for 15 minutes or until dry and crisp. Turn out to cool completely on wire racks.

 

Store in airtight container.