Delicious and Crunchy Ginger Biscotti with Pistachios Recipe

Indulge in the delightful combination of spicy ginger and crunchy pistachios with this easy-to-make biscotti recipe. These twice-baked Italian cookies are perfect for dunking in your favorite hot beverage or enjoying as a sweet treat any time of day.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 cup chopped pistachios
• 1/4 cup crystallized ginger, chopped

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the sugar and butter until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the flour, baking powder, and ground ginger.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the chopped pistachios and crystallized ginger.
7. Divide the dough in half and shape each half into a log on the prepared baking sheet.
8. Bake for 25-30 minutes, or until the logs are golden brown.
9. Remove from the oven and let cool for 10 minutes.
10. Reduce the oven temperature to 325°F.
11. Slice the logs into 1-inch thick pieces and place them cut-side down on the baking sheet.
12. Bake for an additional 15-20 minutes, or until the biscotti are crisp and golden.
13. Let cool before enjoying or storing in an airtight container.

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