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Ingredients:
| 3 | cups (360 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1 | tsp (4 g) | BAKE BEST BAKING POWDER |
| 1/2 | tsp (2.5 g) | iodized fine salt |
| 1-1/2 | tsp (5 g) | ginger powder |
| 2 | tbsp (28 g) | MAGNOLIA GOLD BUTTER, softened |
| 3/4 | cup (150 g) | sugar |
| 1 | tsp (4.3 g) | vanilla extract |
| 3 | pc (150 g) | MAGNOLIA BROWN EGGS |
| 1 | cup (115 g) | coarsely chopped pistachio |
Procedure:
1. In a bowl or on wax paper, sift and mix flour, baking powder, salt and ginger. Set aside.
2. In a bowl, with a whisk or wooden spoon, cream butter and sugar.
3. Add vanilla then add eggs one at a time and mix until well-blended.
4. Combine with flour mixture and mix to form a dough.
5. Fold in pistachios and knead dough well.
6. Shape dough into a 2.5-inch wide rectangular log then place on a cookie sheet.
7. Chill dough for about 1 hour.
8. Preheat oven to 180oF (350°F).
9. Bake for 25 minutes and then let cool on a wire rack for about 15 minutes.
10. Cut biscotti using a bread knife into 1/2-inch slices and bake for again 15 minutes.
11. Turn biscotti slices and bake for another 15 minutes.
12. Cool completely and store in an airtight container.
Makes about 24 pieces.
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