Holiday Biscotti with Pistachios

Biscotti are twice-baked cookies originating from the Italian city of Prato. Biscotti is the plural form of biscotto, from the Medieval Latin word biscoctus, meaning “twice cooked/baked.” Biscotti cookies are very dry and can be stored for long periods of time. 

Since they are dry, biscotti are traditionally served with a drink, into which they may be dunked. In Italy, they are typically served as a dessert with Vin Santo, a Tuscan dessert wine. Outside of Italy, they usually accompany coffee, such as cappuccinos and lattes, or black tea. My irresistible recipe for sugar-free Pistachio Biscotti will please any holiday party guest. 
Give it a try! 


Ingredients:

1 cup pistachios, shelled and lightly toasted

1 cup unsalted butter

3 large eggs

1/2 cup stevia, baking blend

1 teaspoon vanilla extract

3 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

Directions:

Preheat the oven to 350 degrees. In an electric mixer, beat the butter until light and fluffy. Gradually add in the eggs, stevia and the vanilla extract until creamy. Add the flour, baking powder and the salt. Use a wooden spoon to mix in the pistachios. 

Transfer the dough onto a lightly floured surface. Cut in half. Roll each half into a log, approximately 12 inches long by 1 inch high. Place the logs onto a lightly greased cookie sheet and bake for 30 minutes. Let the logs cool for 5 minutes. Place onto a cutting board and slice each log into 1 inch thick slices.  Place the cookie slices back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake another 5 minutes. Cool the cookies on a wire rack. Then store them in an airtight container. As a side note, make sure to buy stevia baking blend. It can be found under the brand name Truvia in the grocery store. Enjoy!