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Pistachio Biscotti

Yield 2 dozen biscotti (serving size: 1 biscotto)
The lemon–milk mixture—a potent version of sour milk—will curdle when ready for use in this dish. The mixture “tenderizesâ€� the flour and helps give these cookies a crumbly texture. They're a great make-ahead option for a summer gathering.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons whole milk
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 3/4 cup packed brown sugar
  • 1/2 cup dry-roasted pistachios, chopped
  • 1/3 cup stone-ground yellow cornmeal
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons plus 1 teaspoon butter, divided
  • 2 teaspoons grated orange rind
  • 1 large egg
  • Cooking spray
  • 1 ounce bittersweet chocolate, coarsely chopped

Nutrition Information

  • calories 96
  • caloriesfromfat 30 %
  • fat 3.2 g
  • satfat 1.2 g
  • monofat 1.1 g
  • polyfat 0.5 g
  • protein 1.9 g
  • carbohydrate 15.5 g
  • fiber 0.7 g
  • cholesterol 12 mg
  • iron 0.7 mg
  • sodium 76 mg
  • calcium 13 mg

How to Make It

  1. Combine juice and milk; let stand for 10 minutes.

  2. Preheat oven to 350°.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring well with a whisk. Melt 2 tablespoons butter. Combine 2 tablespoons melted butter, milk mixture, rind, and egg in a large bowl, stirring well with a whisk. Add flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 4 x 12–inch log on a baking sheet coated with cooking spray.

  4. Bake at 350° for 20 minutes or until golden brown. Reduce oven temperature to 325°. Remove log from baking sheet; cool 10 minutes on a wire rack. Using a serrated knife, cut log diagonally into 24 (1/2-inch) slices. Place slices upright on baking sheet; bake at 325° for 20 minutes or until crisp. Remove from baking sheet; cool completely on wire rack.

  5. Combine remaining 1 teaspoon butter and chocolate in a microwave-safe dish; microwave at HIGH 30 seconds or until chocolate melts, stirring once. Pour chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle chocolate mixture over cooled biscotti. Let stand 30 minutes.