Pistachio Biscotti
Elevate your cookie game with this irresistible Pistachio Biscotti recipe, a crunchy Italian classic perfect for dunking in coffee or tea. Made with sweet pistachios, a touch of fragrant vanilla and almond extracts, and a buttery, tender dough, these twice-baked treats deliver a delightful combination of nutty flavor and crisp texture. With just 20 minutes of prep time, these golden-brown biscotti are easier to make than you might think, offering both elegance and heartwarming homemade charm. Whether you're entertaining guests or indulging in a quiet moment, these Pistachio Biscotti are a delightful addition to any occasion. Rich in flavor, beautifully textured, and perfectly portable, they’re a must-try for biscotti lovers and dessert enthusiasts alike!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams unsalted pistachios, shelled and roughly chopped
- 2 large eggs
- 60 grams unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Stir the chopped pistachios into the flour mixture, ensuring they are evenly distributed.
In a separate bowl, whisk the eggs lightly. Add the melted butter, vanilla extract, and almond extract, and whisk until the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, stirring with a spatula or wooden spoon until a dough forms.
Divide the dough into two equal portions. Shape each portion into a log about 10 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, leaving space between them to allow for expansion during baking.
Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool on the sheet for about 15 minutes, or until they are cool enough to handle.
Reduce the oven temperature to 325°F (160°C).
Carefully transfer the cooled logs to a cutting board. Using a serrated knife, slice each log diagonally into 3/4-inch thick slices.
Arrange the biscotti slices cut side down on the baking sheet.
Return the baking sheet to the oven and bake for an additional 15-20 minutes, turning the biscotti over halfway through, until they are golden brown and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 388.5 g | 141% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 161.9 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 264 mg | 20% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1987 mg | 42% | |
*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.
