Pistachio Biscotti

This is why I had pistachios left for the previous post - I made biscotti to share with a friend who had surgery.

3/4 Cup Butter, Softened

1/2 Cup Sugar

1 Large Egg

1 Tsp Vanilla

1 Cup Cornmeal

1 Tsp Baking Powder

1 1/2 Cup All Purpose Flour

1 Cup Chopped Pistachios

2 Tsp Lime Zest

Heat oven to 375 degrees.  

Beat butter on medium until light in color.  Add sugar and beat until combined.  Scrape bowl, beat in egg and vanilla.  Add cornmeal, baking powder and flour.  The stir in nuts and lime peel.

Shape dough into three 8 x 1 1/2 inch flattened loaves.  Place on a large, uncreased cooking sheet and bake 20 minutes or until a wooden pick inserted near center comes out clean.  Cool on the cookie sheet for one hour.

Heat oven to 325 degrees.  Place each loaf on a cutting board and cut into 1/2 inch slices then return those slices to the cookie sheet.  Bake 10 minutes, turn, bake 10 minutes more.  Cool on racks.

Store in an airtight container at room temperature for up to three days.  Refrigerate if longer.

Pistachio Lime Squares

I had pistachios that needed used and I love lime, so this recipe fit the bill.  I also discovered that you can get graham cracker crumbs in the baking aisle of my local grocery store.  And, if you make the divinity at the same time, you will have two egg yolks that you need to use :)

Crust:

4 Tbl Unsalted Butter, melted and cooled

2/3 Cup Shelled Pistachios

1 Cup Graham Cracker Crumbs

1/4 Cup Sugar

1 Tbl Grated Lime Zest

Filling:

2 Large Egg Yolks

14 Oz Sweetened Condensed Milk

1/2 Cup Fresh Lime Juice

Heat oven to 350 degrees.  Line the bottom of an 8 inch square pan with parchment paper.  

Add the pistachios to the bowl of a food processor and finely grind.  Add graham cracker crumbs and butter and blend.  Press this mixture into the bottom of the prepared pan.  Bake until lightly browned, about 10 minutes.  Cool at least 30 minutes.

Make the filling:  In a large bowl, whist together egg yolks and condensed milk.  Add lime juice and whisk until smooth.  Pour into crust and spread to the edges.

Bake at 350 until set - about 15 minutes.  Cool on a wire rack then refrigerate for at least 1 hour before cutting and serving.