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