Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
6 ounces White chocolate, finely chopped
1/3 cup Heavy cream
1/4 cup Shelled natural American pistachios, finely chopped
1 cup Sugar
1/2 cup melted Butter or margarine
3 tablespoons Milk
1 teaspoon Vanilla
3 cups Flour
1 1/2 teaspoons Anise seed
1 teaspoon baking powder
1 cup Coarsely chopped pistachios
Biscotti: Beat 1 cup sugar with 1/2 cup melted butter or margarine, 3 tablespoons milk and 1 teaspoon vanilla. Beat in 3 eggs. Combine 3 cups flour with 1 1/2 teaspoons anise seed and 1 teaspoon baking powder; mix into butter mixture. Stir in 1 cup coarsely chopped, natural pistachios. Cover and chill 2 or 3 hours; divide dough in half and shape into two 12 x 3-inch logs on oiled cookie sheet. Make at 350°F., for 20 minutes. Cool slightly; cut into 1/2-inch diagonal slices. Lay slices on cookie sheet; bake until crisp at 250°F., for 35 minutes to 1 hour or until crisp and dry.
Melt the white chocolate with half the cream in saucepan; stirring constantly over lowest heat. Remove from heat; stir in enough of remaining cream to get thick dipping consistency. Dip one end of each biscotti into chocolate; place on wire cookie rack to let excess drip off. While still soft, sprinkle dipped part with chopped pistachios. Leave for several hours to set; store in air-tight container.