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Romano recipe: pistachio lime biscotti
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12 ounces butter
4 cups sugar
3 tablespoons lime zest, fresh
8 cups all-purpose flour
3½ teaspoons baking soda
1 teaspoon salt
3 cups pistachios
Method For Pistachio Lime Biscotti
Preheat oven to 320ºF. In a mixing bowl using a paddle attachment, cream butter until smooth.
Sift sugar and gradually add to butter. Add lime zest. Add eggs one by one. Sift together dry ingredients. Add by thirds until incorporated. Add pistachios.
For a traditional biscotti roll:
On a floured surface, roll dough into a log and chill for 2 hours. To bake as a biscotti roll: Bake for 20 minutes. Rotate pan in oven, then bake for another 20 minutes. Remove from oven to cool. While still a bit warm, slice biscotti crosswise into rectangular pieces. Return biscotti slices to 300ºF oven to dry for 15 minutes. Makes two rolls.
To bake as a crisp wafer:
Press dough into a square or rectangular pan. Freeze dough overnight. Remove frozen biscotti from pan and defrost for 15 minutes. Slice dough into 2-inch x 4-inch blocks. Place rectangular pieces of dough between 2 sheets of parchment with nonstick baking mat on top. Bake for 6-8 minutes until golden brown. Makes about 50 wafers.
4 cups blood orange juice
2 cups simple syrup
¼ cup light corn syrup
4 cups water
4 cups sugar
¼ cups glucose
Yield: 8 cups
Method for simple syrup
Place all ingredients in a large sauce ot and whisk. Cook on high heat until 1/3 of the liquid has evaporated and the color is light tan. Remove from heat. Strain through a chinois and cool.
Method for blood orange sorbet
Juice and strain the fruit. Whisk juice into remaining ingredients. Churn approximately 10 minutes in an ice cream machine. Cover with plastic wrap and freeze.
Yield: 6½ cups
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