|photo borrowed from internet|
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
Zest of one orange
2 T. Pistachio Paste
|You will need to stir the paste when you first open it!|
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/2 cups shelled pistachios
Preheat oven to 350F-degrees. Line a baking sheet with parchment paper.
In a stand mixer, using the paddle attachment, cream the butter, sugar and pistachio paste together. Add eggs, one at a time, beating well after each addition. Use a rubber spatula to scrape down the sides of the bowl. Add the dry ingredients and beat just until combine--don't over mix!
Turn dough out onto a lightly floured board.
Bring dough together and divide in half. Roll out to about 12-14" long x 1 1/2" wide.
Bake in preheat oven about 30 minutes or until golden brown. Remove from oven and allow to cool about 10 minutes. Transfer "log" to a cutting board and with a serrated knife, cut slices on an angle, about 1" thick.
Place sliced cookies back on the baking sheet and return to the oven for 13 to 15 minutes. Removed from the oven and allow to cool once more before storing.
I had a perfectly wonderful day at The Northwest Flower & Garden Show in Seattle and even more perfect to come home, have a cup of tea, and a biscotti.
What traditions for St. Patrick's Day do you have? Enjoy!