Dotted with chocolate and pistachios, this after-dinner treat begs to be dipped in tea.
- Prep time 25 minutes
- Total time 1 hour & 30 minutes
Ingredients
Method
In large bowl, beat butter with granulated sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, cinnamon, baking powder, aniseed, cardamom, ginger, salt and cloves; stir into butter mixture in 2 additions. Knead gently to form smooth dough. Stir in chocolate and pistachios. Divide dough in half. On lightly floured work surface, shape each half into 12-inch (30 cm) long log. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheet; flatten slightly. Whisk egg white with 1 tsp water; brush over tops. Bake in 325°F (160°C) oven just until light golden, about 35 minutes. Let cool on pan for 10 minutes. Transfer to cutting board. Cut diagonally into 1/2-inch (1 cm) thick slices. Arrange, 1/2-inch (1 cm) apart, on baking sheets. Bake in 300°F (150°C) oven until almost dry, about 35 minutes. Transfer to racks to cool.
In bowl, whisk icing sugar with milk until smooth; spoon into piping bag fitted with small plain tip. Pipe squiggles over biscotti. Let stand until dry, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Makes about 30 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 80 mg
- Sugars 14 g
- Protein 3 g
- Calories 155.0
- Total fat 7 g
- Potassium 63 mg
- Cholesterol 21 mg
- Saturated fat 3 g
- Total carbohydrate 22 g
%RDI
- Iron 6.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 3.0
