Wednesday, December 10, 2014


I have been using Pinterest as my cookbook for some time now, and increasingly feel at a loss when a recipe I need is not there.  This is a particular problem during the Christmas season when I'm doing my holiday baking, so I thought I'd share one of my favorite recipes, and pin my post.

Today I made Biscotti, one of my family's favorite things to dunk into hot drinks.  One bite takes us back to our days living in Milan, but I am worried that my recipe may not last forever....literally.  I tore it out of the New York Times shortly after we moved back from Italy -- on 8 January 1992, to be exact.

Our family loves the recipe for Almond Hazelnut Biscotti, but we prefer to use Pistachios instead of Hazelnuts, and we omit the anise extract in favor of doubling the amount of vanilla.  If you can't read the fine print in the photo, here's my version of the New York Times recipe:

5 c. flour
1 tsp. baking powder
1 tsp. salt
4 large eggs (plus one egg for glaze)
2 c. sugar
2 tsp. vanilla
1 tsp. almond extract
2/3 c. almonds (I don't chop the nuts)
2/3 c. pistachios

Preheat oven to 325 degrees.
*Mix all liquid ingredients with a stand mixer for about 10 minutes, until mixture forms smooth ribbon when beaters are lifted.  With mixer on low speed, add dry ingredients into wet mixture and stir in the nuts.
*Divide into three parts and form flat logs on a baking sheet (I use a silpat lining).
*Beat the extra egg and brush over the three logs.
*Bake 35-40 minutes.
*Cut the logs into 1/4 inch slices and arrange cut side down on baking sheet.  Return to oven for another 20 minutes or until they begin to brown.