Easter Pistachio Biscotti

What you’ll need:

  • 2 cups sugar
  • 340g pistachio
  • 1 cup softened butter
  • 450g ricotta cheese
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 4 cups all purpose flour
  • 1 tablespoons baking powder
  • 1 teaspoon salt

Icing:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • chopped pistachio

 

Steps:

  • Preheat oven to 170 degrees / Gas mark 3.
  • In a food processor add the pistachios and grind for about 1 minute until fine. Set to the side.
  • In large bowl, beat sugar and butter until blended or use mixer at low speed.
  • Increase speed to high; beat until light and fluffy, about 5 minutes.
  • At medium speed, beat in ricotta, vanilla, ground pistachio and eggs until well combined.
  • Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
  • Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
  • Bake all your cookies.

Icing:

  1. In small bowl, stir powdered sugar and milk until smooth. With small teaspoon , spread icing on cookies. Decorate with chopped Pistachio.
  2. Set cookies aside to allow icing to dry completely.

 Buon Appetito!