Pistachio Biscotti

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.

Yield: 2 dozen biscotti (serving size: 1 biscotto)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 30%
  • Fat: 3.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.9g
  • Carbohydrate: 15.5g
  • Fiber: 0.7g
  • Cholesterol: 12mg
  • Iron: 0.7mg
  • Sodium: 76mg
  • Calcium: 13mg

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

Preparation

  1. 1. Combine juice and milk; let stand for 10 minutes.
  2. 2. Preheat oven to 350°.
  3. 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. 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. 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.
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