Biscotti
Foolproof, easy biscotti recipe with pistachios and cardamom. Just as they should be, these are perfectly dense, crunchy (but not too hard) Italian biscotti!
Servings: 24 biscotti cookies
Ingredients
- 2 cups all purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 3/4 cup chopped salted pistachios
- 3/4 teaspoon ground green cardamom
- 1 teaspoon vanilla extract
Instructions
- Get ready. Line a baking sheet with parchment paper and dust with flour. In a small bowl, whisk together the flour and baking powder. Set aside for now.
- Combine the butter and sugar. To a separate large mixing bowl, add the butter and sugar. Use a hand mixer at medium-high speed to beat until light and fluffy, then reduce the speed to low and add one egg at a time, beating gently until combined.
- Finish the dough. Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined, then stir in the flour mixture until just combined.
- Chill the dough. Spoon the dough on top of the prepared baking sheet. Refrigerate for 30 minutes.
- Meanwhile, get ready to bake. Set a rack near the middle of your oven and preheat to 350°F.
- Shape the dough. When the dough has chilled, remove from the fridge and transfer to a large cutting board. Using floured hands, form a log that's about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).
- Bake the dough. Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
- Slice into cookies. At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Use a serrated knife to cut the log into 1/2-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, spacing them about 1/2 inch apart.
- Twice bake the biscotti. Reduce the oven heat to 275°F. Bake for another 30-35 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool. Once cooled completely, store the biscotti in a loosely covered glass jar or container. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the cardamom used in this recipe.
- Storage: Biscotti will last anywhere for 10 days to 2 weeks when stored properly. Cool completely on a wire rack, then store biscotti in a loosely covered glass jar or tin lined with a paper towel.
- To recrisp: Heat the oven to 300°F. Stand up the biscotti on your baking sheet so the cut sides are fully exposed to the hot air. Bake for 3-5 minutes.
- Mix it up:
- Use a pinch of nutmeg or cinnamon in place of the cardamom.
- Replace the pistachios with blanched almonds.
- Fold in a handful of dried cranberries.
Nutrition
Calories: 136kcal | Carbohydrates: 14.3g | Protein: 1.6g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 76.7mg | Potassium: 17.9mg | Fiber: 0.3g | Vitamin A: 256.2IU | Calcium: 17.1mg | Iron: 0.6mg
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