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Fresh Strawberry Pistachio Biscotti
Author: Jackie
Strawberry Pistachio Biscotti
  • 1/2 cup of vegetable oil
  • 1 cup of white sugar
  • 3 eggs
  • 3 1/4 cup AP flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup fresh diced strawberries
  • 1/2 shelled and chopped pistachios plus 1/3 cup finely chopped pistachios for sprinkling
  • 1/2 melted white chocolate for drizzle
  1. Strawberry Pistachio Biscotti
  2. Preheat your oven to 375 degrees.
  3. With a mixer, combine oil and sugar.
  4. Add eggs and vanilla. Beat until combined.
  5. In a separate bowl combine flour, baking powder and salt.
  6. Add the dry ingredients to the wet ingredients and mix together.
  7. Dough will form into little balls once combined, which will result into a heavy dough.
  8. At this point, add strawberries and pistachios and mix in.
  9. Compact mixture into two balls. Line two baking sheets.
  10. Press each dough ball out into a long rectangle about 1/2 in thick.
  11. Bake for 25-35 minutes, until tops have slightly puffed and goldened.
  12. Once they have finished cooking, remove from oven and allow to cool for 10 minutes.
  13. Once cooled, cut biscotti strips about 1 inch thick.
  14. Place on baking sheet and broil until golden, about 3 minutes.
  15. Turn the cookies over and broil the opposite side for another 3 minutes.
  16. While cookies are cooling, melt your white chocolate.
  17. Drizzle chocolate over cookies and sprinkle with crushed pistachios.
  18. Allow chocolate to harden for 30 minutes before serving.