Pistachio-Spice Biscotti

Name: Pistachio-Spice Biscotti
Yield: Makes 30 cookies
Cuisine: Italian
Ingredients: 1 1/4 cups (5 1/2 ounces), shelled pistachios, lightly toasted; 1 3/4 cups (8 3/4 ounces), all-purpose flour; 2 teaspoons, baking powder; 1 teaspoon, ground cardamom; 1/2 teaspoon, ground cloves; 1/2 teaspoon, ground black pepper; 1/4 teaspoon, cinnamon; 1/4 teaspoon, ground ginger; 1/4 teaspoon, salt; 2 , large eggs, plus 1 large white beaten with pinch salt; 1 cup (7 ounces), sugar; 4 tablespoons, unsalted butter, melted and cooled; 1 teaspoon, water; 1 teaspoon, vanilla extract; , Vegetable oil spray

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Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV

Desserts or Baked Goods

Italian

Make Ahead

Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.

SERVESMakes 30 cookies

TIME1¾ hours, plus 50 minutes cooling

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WHY THIS RECIPE WORKS

We wanted biscotti that were hard and crunchy, but not hard to eat, and bold in flavor. To keep the crumb hard, we used just a small amount of butter (4 tablespoons), and to keep the biscotti from being too hard, we ground some of the nuts ...

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