Pistachio Biscotti

Crunchy, golden, and irresistibly nutty, Pistachio Biscotti are the perfect accompaniment to your morning coffee or afternoon tea. This classic Italian cookie recipe features a delightful combination of shelled pistachios and a hint of almond and vanilla extracts, creating a fragrant and flavorful treat. Twice-baked to achieve their signature crisp texture, these biscotti are surprisingly easy to make, with just 20 minutes of prep time. Whether you're serving them as a charming dessert, gifting them in a decorative tin, or indulging in a snack, Pistachio Biscotti strike the ideal balance of sweetness and crunch while staying fresh for days. Perfect for dunking or enjoying on their own, this recipe guarantees a bakery-worthy experience right at home.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Step 3

Stir the chopped pistachios into the flour mixture, ensuring they are evenly distributed.

Step 4

In a separate bowl, whisk the eggs lightly. Add the melted butter, vanilla extract, and almond extract, and whisk until the mixture is smooth.

Step 5

Gradually add the wet ingredients to the dry ingredients, stirring with a spatula or wooden spoon until a dough forms.

Step 6

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.

Step 7

Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.

Step 8

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.

Step 9

Reduce the oven temperature to 325°F (160°C).

Step 10

Carefully transfer the cooled logs to a cutting board. Using a serrated knife, slice each log diagonally into 3/4-inch thick slices.

Step 11

Arrange the biscotti slices cut side down on the baking sheet.

Step 12

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.

Step 13

Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.

Nutrition Facts

Serving size	(723.9g)

Amount per serving	% Daily Value*
Calories	2926.8

Total Fat 130.8g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat g
Cholesterol 503.0mg	0%
Sodium 1777.8mg	0%
Total Carbohydrate 388.5g	0%
Dietary Fiber 22.9g	0%
Total Sugars 161.9g
Protein 70.5g	0%

Vitamin D 80IU	0%
Calcium 264.0mg	0%
Iron 19.5mg	0%
Potassium 1986.6mg	0%

*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.

Source of Calories

Fat: 39.1%

Protein: 9.4%

Carbs: 51.6%