Pistachio and White Chocolate Garibaldi Biscotti - the recipe is the same except I've replaced the dried shiraz for 60 grams of Slivered Pistachio and 60 grams of small White Chocolate Buds.
By the rate these are getting eaten, I'll be having to make some more tomorrow!
Wow! From the photo I would have guessed they were something savory, not sweet.
ReplyDeleteI can see why these disappeared. Really delicious!
ReplyDeleteI love your blog. This is my daily stop. You have inspired me to bake which I am not very good at, to say the least. I made these Garibaldi Biscottis yesterday. I added rolled oats, raisins and walnuts. All I can say is that my mom ate more than half the batch.
ReplyDeleteWas your dough very sticky, mine was almost paste like. Even, with extra oats. I packed mine in the dish not rolled out since it was so sticky. Please tell me what I did wrong since this was the first thing I have ever baked.
I have been on a mad biscotti tear lately. Double chocolate. Then chocolate cherry. then almond. Then orange anise with white chocolate. And lately whenever we dont have a batch sitting around, I find myself thinking about making some.
ReplyDeleteHI Kitt - it's probably the green of the pistachio that makes it look savoury
ReplyDeleteThanks VB
Thank you Almondjoy - it sounds like you just added a bit too much of the egg, you really just need to dribble it in a little of a time and stop as soon as the pastry binds. If you add too much egg it's not a problem but you won't be able to roll it - pushing it out to fill the tin as you've done is fine. You should certainly consider your first baking attempt a success and hopefully you'll keep baking!
Hi Erin - they can become pretty addictive but what a tasty addiction!
Haalo, I wish I was your neighbor!!
ReplyDeleteThanks Marie!
ReplyDelete