Pistachio-Spice Biscotti

Name: Pistachio-Spice Biscotti
Yield: Makes 30 cookies
Cuisine: Italian
Ingredients: 1 1/4 cups (5 1/2 ounces/156 grams), shelled pistachios, lightly toasted; 1 3/4 cups (8 3/4 ounces/248 grams), all-purpose flour; 2 teaspoons, baking powder; 1 teaspoon, ground cardamom; 1/2 teaspoon, ground cloves; 1/2 teaspoon, ground black pepper; 1/4 teaspoon, cinnamon; 1/4 teaspoon, ground ginger; 1/4 teaspoon, salt; 2 , large eggs, plus 1 large white beaten with pinch salt; 1 cup (7 ounces/198 grams), sugar; 4 tablespoons, unsalted butter, melted and cooled; 1 teaspoon, water; 1 teaspoon, vanilla extract; , Vegetable oil spray

Desserts or Baked Goods
Italian
Make Ahead
Cookies
Holiday

Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV

Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.

SERVES Makes 30 cookies

TIME 1¾ hours, plus 50 minutes cooling

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