I am making biscotti. The recipe calls for the following:
The only shelled pistachios I could find were already salted, with sea salt.
Given these ratios, should I adjust the amount of salt I will add to the recipe?
EDIT: Thank you for the responses. Since there seemed to be no way to control the saltiness, I ended up seeking out an unsalted lot. This recipe was sweet, by the way. And it came out great.
The only thing you can do is not add any additional salt, although I think you might still end up with a result that's too salty. As a commenter mentioned, you could get an indication of the amount of salt from the nutritional information on the packaging, but my suspicion is that in 3/4 of a cup of nuts there will be more than half a teaspoon of salt.
There is a question elsewhere on the site about unsalting salted nuts, where the consensus was that it wouldn't easily be possible. Tap as much salt off the nuts as possible before you use them.
If the nuts are going to get wet anyway (because there are other wet ingredients in your recipe that you haven't mentioned) then you might as well try to wash the water off; do it quickly, and pat the nuts try with paper towel immediately so they absorb as little water as possible. Tasting a few of them should tell you whether you've washed most of the salt off (in which case add it back according to your recipe) or not (in which case don't add any additional salt).
I would not change the amount of salt. As the salt will be concentrated around the pistachios, the rest of the biscotti might just taste extra bland. It might, as suggested in the other answers, pay off to try to remove some salt of the pistachios with some paper towels.
Here is how I get salt off salted cashews before making stir fry.
Put cashews in hands.
Hold them under running faucet.
Salt washes off.
Proceed with desalted nuts.
