 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 32 |
|
This is one of many variations of biscotti that Oliveto prepares in its pastry kitchen. They are served both in the restaurant and in the downstairs cafe. Ingredients:
1/2 cup unsalted butter, cold |
1 cup sugar |
2 extra large eggs |
2 1/2 cups all-purpose flour |
1/2 teaspoon sea salt |
1 1/2 teaspoons baking powder |
2/3 cup pistachios, toasted and roughly chopped |
2 tablespoons sultana raisins, chopped |
Directions:
1. Preheat oven to 275 degrees.
2. Cut cold butter in 1-inch cubes.
3. In a large electric mixer, mix the butter with the sugar on the lowest speed until it becomes a smooth, stiff paste.
4. Do not beat in any air.
5. Add the eggs one by one, beating only until smooth.
6. Sift together the dry ingredients and place them into the mixer bowl with motor turned off.
7. Mix on the lowest speed until smooth.
8. Add the pistachios and sultanas and mix gently.
9. Roll the dough into a 16-inch log, then cut it into two 8-inch logs.
10. Place logs on parchment-lined sheet tray.
11. Bake for 1 1/2 hours.
12. Remove logs from tray and allow to cool until they can be handled. Using a bread knife, cut logs with a gentle sawing motion diagonally at 1/2-inch intervals.
13. Lay the pieces flat on sheet pans and bake again until firm, about 10 to 15 minutes.
14. Store in an airtight container.
|
|