Foolproof, easy biscotti recipe with pistachios and a pinch of cardamom. Perfectly dense, crunchy biscotti just as they should be. A couple of simple tips ensure the best biscotti every single time. Grab the tips and watch the video tutorial toward the end of this post.
By the way, this biscotti recipe makes 24 satisfying biscotti. Great for company, or to keep on hand.
You may think of biscotti as hip, individually wrapped cookies, found normally at local hip coffee shop. You are not wrong.
But, let’s try this. Biscotti: centuries-old Italian cookies which derive their name from the Latin “biscoctus,” meaning “twice cooked or twice baked.” The dough is first formed into logs, baked, cooled, and baked again.
It’s important to know the meaning behind these cookies because, if you’re lucky, your store-bought biscotti would exhibit some resemblance to the medieval-Italy originals.
What Qualifies for the Best Biscotti?
Let’s just agree that the best biscotti out there are perfectly dense; perfectly crunchy (but never too hard to bite on); and perfectly flavorful.
My mom makes a mean Italian anise biscotti. And I must confess, it has ruined my enjoyment of all neatly packaged coffee-shop biscotti. So I’ve set out to make my own version of mom’s biscotti except with a different flavor combo–pistachios and a hint of cardamom.
Biscotti Recipe Tips
Good news is, you don’t have to be a pro to turn out good biscotti. This is a fairly fool-proof easy biscotti recipe. Two tips I initially learned from two cherished books– The Cook’s Illustrated and Ottolenghi–and I have found them to work very well:
- The addition of a small amount of butter, although not traditional, produces a richer, more cookie-like texture.
- Chill the biscotti dough in the fridge for 30 minutes before baking the first time. This is not typical to the making of biscotti (as you see in the definition I shared earlier.) But, it helps a lot as the dough can be sticky and hard to form.
I make biscotti recipe regularly; especially when we have company. Gotta keep the cookie jar filled for morning coffee. These biscotti are every bit as satisfying dunked in a glass of steamed milk, though!
How long will these Biscotti Keep?
These biscotti will last well for 10 days to 2 weeks, if stored properly. Here are my tips for storing biscotti:
- Be sure biscotti are completely cooled before storing
- Store in loosely covered glass jar or tin container (what the container is made of makes a difference)
- This is optional, but it does help too, line the jar or container with paper towel
- Remember too, that if you ever want more crunch, you can give biscotti one more quick bake in a low 250 degrees F heated-oven
Watch How to Make This Biscotti Recipe
Other Recipes to Try:
Foolproof, easy biscotti recipe with pistachios and cardamom. Just as they should be, these are perfectly dense, crunchy Italian biscotti!
- 2 cups all-purpose flour
- 1 tsp baking powder
- 4 tbsp unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 3/4 cup salted, shelled, chopped pistachios
- 3/4 tsp ground green cardamom
- 1 tsp vanilla extract
- Prepare a baking sheet lined with parchment paper
- In a small bowl whisk flour and baking powder.
- Place the butter and sugar in a large mixing bowl. Using a hand mixer like this one, beat the butter and sugar at medium-high speed until light and fluffy. Reduce speed to low and add one egg at a time, beating gently until combined.
- Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined
- Stir in the flour mixture until just combined.
- Dust the lined sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.
- Adjust oven rack to middle. Heat oven to 350 degrees F.
- Take the dough out of the fridge. Using floured hands, form a long about 12 inches long (it doesn’t need to be perfect. The dough will spread during baking).
- Bake for 25 minutes, or until the dough is slightly golden, rotating baking sheet halfway through.
- At this point, dough should still be quite soft. Remove from the oven and let cool for 10 minutes or so. Take a serated knife and cut the log into 3/8 inch slices. Arrange the biscotti slices in one layer on the baking sheet, keep them about 1/2 inch apart.
- Reduce the oven heat to 275 degrees F. Bake for another 30-35 minutes, turning biscotti cookies over halfway through until crisp. Remove from heat and transfer to wire rack to cool. Store in a sealed jar. Enjoy!
- Pro-Tip: the addition of a small amount of butter, although not traditional, produces a richer, more cookie-like texture.
- Pro-Tip: Don’t skip refrigerating the biscotti dough for 30 minutes before baking the first time. This helps a lot as the dough can be sticky and hard to form
- Pro-Tips for Storing: Be sure biscotti are completely cooled before storing. Store in loosely covered glass jar or tin container (what the container is made of makes a difference). This is optional, but it does help, line bottom of jar or container with paper towel
- Pro-Tip: If you don’t like cardamom, you can use a pinch of nutmeg or cinnamon. You can also replace the pistachios with blanched almonds.
- Category: dessert
- Method: Baked
- Cuisine: Italian
Keywords: Biscotti, Biscotti Recipe, Easy Biscotti Recipe