Indulge your taste buds in a delightful Italian treat with our mouthwatering pistachio biscotti recipe. These twice-baked, crunchy cookies are infused with the nutty goodness of pistachios and the perfect balance of sweetness, making them an ideal companion to your favorite cup of coffee or tea.
Whether you’re an experienced baker or a novice in the kitchen, this easy-to-follow recipe will have you baking up a batch of delectable pistachio biscotti in no time. So let’s get started.
Firstly, What are pistachio biscotti?
Pistachio biscotti! That sounds delicious. Biscotti is a type of Italian cookie that is twice-baked to achieve a crunchy texture, perfect for dipping in coffee, tea, or enjoying on its own[mfn]https://www.foodnetwork.com/recipes/tyler-florence/pistachio-biscotti-recipe-1956844.amp[/mfn].
Nutritional Information per Serving
- Calories: 107kcal
- Carbohydrates: 14g
- Protein: 3g
- Fat: 5g
- Cholesterol: 12mg
- Sodium: 34mg
- Potassium: 74mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 129IU
- Vitamin C: 1mg
- Calcium: 15mg
- Iron: 1mg
The Recipe for Pistachio Biscotti
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Servings: 15 cookies
Equipments and Kitchen Utensils Used in the Recipe:
- Mixing Bowl
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Baking Sheet
- Parchment Paper or Silicone Baking
- Chef’s Knife
- Cooling Rack
Ingredients:
- 1 cup shelled pistachios
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- Zest of 1 lemon (optional)
An Irresistible Pistachio Biscotti Recipe
- 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, and salt.
- In a separate bowl, lightly beat the eggs and then add the vanilla extract, almond extract (if using), and lemon zest (if using). Mix well.
- Add the egg mixture to the dry ingredients and combine until you get a sticky dough.
- Fold in the pistachios, ensuring they are evenly distributed throughout the dough.
- Transfer the dough to a lightly floured surface and shape it into a log, about 12 inches long and 4 inches wide.
- Place the log on the prepared baking sheet and bake for about 25-30 minutes or until it’s lightly golden.
- Remove the log from the oven and let it cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Once the log is cool enough to handle, cut it diagonally into 1/2-inch wide slices using a sharp knife.
- Place the sliced biscotti back on the baking sheet, cut side down, and bake for an additional 10-15 minutes on each side until they become lightly toasted and crispy.
- Let the biscotti cool completely on a wire rack before serving.
How to Store Homemade Biscotti
- Once the pistachio biscotti are completely cooled, store them in an airtight container at room temperature. They will keep well for up to two weeks at room temperature.
- Crunchy, lightly sweet, and nutty with the flavor of pistachios – these biscotti are an easy treat to make and share. I hope you give them a try soon – enjoy!
Crunchy Delight: Unveiling the Irresistible Allure of Pistachio Biscotti
Whether enjoyed with a cup of coffee, as an elegant dessert, or a heartfelt gift, pistachio biscotti’s irresistible blend of nutty flavors and crunchy texture continues to leave a lasting impression on all who savor[mfn]https://anitalianinmykitchen.com/pistachio-biscotti/[/mfn]
From its healthful attributes to its versatile nature, pistachio biscotti proves to be more than just a cookie – it’s an experience of taste and tradition[mfn]https://www.allrecipes.com/recipe/10638/cranberry-pistachio-biscotti/[/mfn].
Pistachio Biscotti Recipe
Indulge your taste buds in a delightful Italian treat with our mouthwatering pistachio biscotti recipe. These twice-baked, crunchy cookies are infused with the nutty goodness of pistachios and the perfect balance of sweetness, making them an ideal companion to your favorite cup of coffee or tea.
- Mixing Bowl
- Baking sheet
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Parchment Paper or Silicone Baking
- Chef's Knife
- Cooling rack
- 1 cup shelled pistachios
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- Zest of 1 lemon (optional)
- 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, and salt.
- In a separate bowl, lightly beat the eggs and then add the vanilla extract, almond extract (if using), and lemon zest (if using). Mix well.
- Add the egg mixture to the dry ingredients and combine until you get a sticky dough.
- Fold in the pistachios, ensuring they are evenly distributed throughout the dough.
- Transfer the dough to a lightly floured surface and shape it into a log, about 12 inches long and 4 inches wide.
- Place the log on the prepared baking sheet and bake for about 25-30 minutes or until it’s lightly golden.
- Remove the log from the oven and let it cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Once the log is cool enough to handle, cut it diagonally into 1/2-inch wide slices using a sharp knife.
- Place the sliced biscotti back on the baking sheet, cut side down, and bake for an additional 10-15 minutes on each side until they become lightly toasted and crispy.
- Let the biscotti cool completely on a wire rack before serving.
- Once the pistachio biscotti are completely cooled, store them in an airtight container at room temperature. They will keep well for up to two weeks at room temperature.
- Crunchy, lightly sweet, and nutty with the flavor of pistachios – these biscotti are an easy treat to make and share. I hope you give them a try soon – enjoy!