baking biscotti is something special for me. years ago, i developed a series of recipes for biscotti and we actually opened a small wholesale bakery that specialized in biscotti. we baked more than 20 flavors and had about 40 wholesale accounts as well as a small mail order business. fast forward 15 years and i have moved on; i no longer operate my own baking business. however, i still get requests for biscotti and bake them as gifts for friends and family. in my current baking job, i make them just to grind them into crumbs and make cookie crust pie shells with them. suffice it to say, i was curious to try this recipe.
upon reading the recipe, i realized that i had the option to change the nuts used. that was a good thing since i had a severe shortage of hazelnuts (none actually) and in the 105 (no not kidding) degree heat, no desire to go out to the store. i chose pistachios and lemon zest to flavor mine since that is one of my favorite biscotti combinations.
out of the oven, i let them cool completely before slicing them.
be sure to use a very sharp serrated knife for clean cuts.
pistachios add nice color to the slices
be sure to check out the tuesdays with dorie page to see the biscotti's from all of the participants!