Pistachio paste recipes are few and far between, it turns out. So when I made my delicious pistachio financiers with pineapple in spiced syrup from the Cordon Bleu, I had no idea the trouble I’d have using up the rest of the pistachio paste. However, I did find one recipe for pistachio biscotti, which turned out very well. That said, if you have any other pistachio paste uses (that don’t involve an ice-cream maker, because I don’t have one), please leave your ideas in the comments section. I still have over half a can left…
Biscotti is such a lovely treat. But contrary to what you’d think, you can’t find them in most of Italy – or at least I didn’t. And I looked! Maybe we were just in the wrong place. These “twice-baked coffee biscuits” originated in Prato, are traditionally made with almonds, and are also called “cantuccini.” Fun fact: Roman legions practically ran on the stuff.
Pistachio Paste and White Chocolate Biscotti
- 1 cup (2 sticks) butter
- 1 1/3 cups Sugar
- 3 eggs
- 4 cups regular flour
- 1/2 cup almond meal
- 1 Tbs baking soda
- 1 cup (or 1/2 bag) white chocolate chips
- 2 Tbs pistachio paste
- Preheat oven to 300 degrees F.
- Beat butter and sugar together until fluffy and slowly add eggs. Add remaining ingredients and mix until just incorporated.
- Mold dough into 3 logs, place onto 1 or 2 cookie sheets – spaced about 4″ apart. Bake for 1 hour.
- Remove from oven, and lower temperature to 275 degrees F.
- Allow logs to cool for 10 minutes, the cut into 1/2 to 1″ slices (I’ve found ceramic knives work best). Spread out the slices onto the cookie sheets and bake again for 20-25 minutes.
Best served with coffee, of course.
Got a hot tip for more ways I can use the leftover pistachio paste? Tell me in the comments! And don’t forget to post your favorite recipe or travel-related post of the week for WanderFood Wednesday!