Ginger Pistachio Biscotti
Infused with the warm spiciness of ginger and the rich, nutty crunch of pistachios, Ginger Pistachio Biscotti is a delightful twist on the classic Italian cookie. This twice-baked treat combines finely chopped crystallized ginger and toasted pistachios for a burst of texture and flavor in every bite. A hint of vanilla and almond extract elevates the dough, while the light sprinkle of ground ginger enhances its aromatic charm. Perfect with a cup of coffee or tea, these crispy, golden biscotti are easy to make and ideal for gifting, snacking, or adding a gourmet touch to any dessert spread. Ready in under an hour and a half, this recipe is your go-to for homemade biscotti with a touch of elegance and festive flair.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon ground ginger
- 0.33 cup crystallized ginger, finely chopped
- 0.75 cup shelled unsalted pistachios, roughly chopped
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground ginger.
Stir in the chopped crystallized ginger and pistachios, ensuring they are evenly distributed throughout the dry mixture.
In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and almond extract until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. The dough will be slightly sticky.
Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape it into a long, slightly flattened log, approximately 12 inches long and 3-4 inches wide.
Bake the log in the preheated oven for 25-30 minutes, or until golden brown and firm to the touch.
Remove the baking sheet from the oven and allow the log to cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, carefully slice the log into 1/2-inch-thick cookies, cutting at a slight diagonal for the classic biscotti shape.
Arrange the slices cut-side down on the baking sheet and return them to the oven.
Bake for 10-12 minutes, then flip the biscotti over and bake for another 10-12 minutes, until they are crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 5% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.3 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
