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  • Pistachio pesto sauce

    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.

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  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

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  • Pistachio sweet cream

    Pistachio sweet cream

    You can use pistachio sweet cream to stuff homemade cakes and to decorate and fill cakes.

    You can savor it alone, even better on biscuits, or spread on bread.
    If you want , you can also enjoyed it as a parfait, and have the opportunity to savor with your hands this cream of heavenly quality, to have a moment of real and infinite sweetness with your loved ones or friends.

     

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Thursday, 16 July 2015 00:00

Bittersweet chocolate & pistachio cookies Featured

Written by 

Bittersweet chocolate & pistachio biscotti

Ingredients:

- 1 cup nuts
- 2 and 2/3 cups All-Purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1 Tbsp baking powder
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 tsp coarse salt
- 3 large eggs, at room temperature


- 2 oz bittersweet chocolate, very finely chopped
- 1 large egg white, lightly beaten, for the egg wash
- coarse/sanding sugar for sprinkling
Preparation:

Step 1: Preheat oven to 350 degrees. Line a large baking with parchment paper. Chop the nuts into very small pieces. Whisk together the flour, cocoa powder, and baking powder in a bowl. Set aside.

Step 2: In a mixer bowl, using the paddle attachment, beat the butter, granulated sugar, and salt on medium-high speed until light and fluffy, for about 2 to 3 minutes. Scrape the bowl and beaters as needed. Blend in the eggs one at a time. On low speed, pour in the dry ingredients and mix until the flour has been absorbed.

Step 3: Remove the bowl from the mixer. The dough will be quite thick. Using a spoon or spatula, fold/stir in the chopped chocolate and the nuts. Form the dough into a ball and divide it in half. On a work surface dusted with flour, and with flour dusted hands, shape each half into a log or a loaf shape.

Step 4: Transfer each log/loaf to the baking sheet. The log/loaf should be rather flat, no more than an about inch high. Brush each loaf with the beaten egg white, and sprinkle each one with sanding/coarse sugar.

Step 5: Bake the loaves for about 20 minutes on the middle rack, until they spring back slightly when pressed at the thickest spot. Leaving the oven on, remove the loaves from the oven and let them cool on the baking sheet, set on top of a cooling rack, for about 10 minutes. Move the loaves carefully onto a cutting surface. Using a serrated knife or a very sharp chef's knife, cut the loaves on the diagonal into slices about 3/4" thick.

Step 6: Put all of the slices on the baking sheet, cut side down. Place in the oven to bake for another 12 minutes or so, until the biscotti are completely dried and crisp. Cool the slices on the pan for a about 10 minutes, then let them cool completely on a rack. Store the cooled biscotti in a covered container for up to about 1 week.


Fonte autore:http://www.janessweets.blogspot.it/ JanesSweets

 

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