PISTACHIO BISCOTTI
Mike Gadwa | Executive Chef | Embassy Suites Loveland
Ingredients
Blended Oil .076 kg Sugar .210 kg Salt .003 kg Pistachio Extract .002 kg Eggs .0127 kg AP flour .0356 kg Baking Soda .006 kg Pistachios .200 kg
Instructions
Sift flour and baking soda together. With whisk attachment, mix sugar, salt, oil, and extract; whip until color lightens slightly. Add eggs slowly, scraping halfway and after last addition. Switch to paddle, add dries; scrape bowl. Add nuts and mix until incorporated. Shape dough into 1 kg logs, rolled to length of full sheet tray and flattened slightly. Bake at 300°F until golden brown, about 25-30 minutes. Once cool, cut logs into ¼-inch slices. Bake at 325°F for 10 minutes, rotating halfway. We made this recipe every morning at a cafe I worked at in Manhattan. Working long shifts at a busy restaurant was stressful, but I used to relish the calm before the storm in the early mornings before opening, with the smell of biscotti fresh from the oven. Goes great with affogato!
Atrium Hospitality | Food & Beverage
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