Biscotti al Pistacchio Recipe
Biscotti al Pistacchio
Equipment
- Equipment Needed
- Mixing bowls (large and medium)
- Whisk
- Electric mixer or hand whisk
- Baking sheet
- Parchment paper
- Sharp knife
- Wire rack
Ingredients
- Ingredients
- Dry Ingredients:
- 2 cups 250g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Wet Ingredients:
- 1/2 cup 100g granulated sugar
- 1/4 cup 50g brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract optional
- Add-ins:
- 1 cup 120g shelled unsalted pistachios, roughly chopped
- Zest of 1 lemon
Instructions
- Step-by-Step Instructions
- Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, beat the eggs, sugar, vanilla extract, and almond extract until the mixture is light and slightly frothy.
- Gradually add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
- Fold in the pistachios and lemon zest, ensuring they are evenly distributed.
- Shape and First Bake
- Lightly flour your hands and divide the dough into two equal portions.
- Shape each portion into a log approximately 12 inches long and 2 inches wide. Place them on the prepared baking sheet, spaced apart.
- Bake for 20-25 minutes or until the logs are golden and firm to the touch.
- Remove from the oven and let them cool for 10-15 minutes.
- Slice and Second Bake
- Using a sharp knife, slice the logs diagonally into 1/2-inch-thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Return to the oven and bake for 8-10 minutes on each side, or until they are crisp and golden.
- Transfer to a wire rack to cool completely.
- Variations, Tips, and Substitutions
- Variations
- Chocolate Pistachio: Add 1/2 cup of dark chocolate chips to the dough.
- Dried Fruit: Incorporate 1/3 cup of dried cranberries for a festive twist.
Biscotti al Pistacchio, or pistachio biscotti, is a delightful Italian cookie known for its crispy texture and nutty flavor. Originating from Italy’s traditional double-baked cookie-making process, these biscotti are perfect for dipping in coffee or enjoying as a standalone treat. From my own personal experience, or based on my overall experience, biscotti are an approachable bake even for beginners, and they reward you with a satisfying crunch. Let me show you how I make Biscotti al Pistacchio that captures authentic Italian flavors with a touch of personal flair.
Notes on What to Expect When Making Pistachio Cookies (Biscotti al Pistacchio)
- Texture and Consistency:
The dough for biscotti is usually sticky but firm enough to shape into logs. Expect a slightly oily feel due to the pistachios and butter or oil in the recipe. - Shaping the Dough:
Forming the dough into logs may require lightly floured hands to prevent sticking. The logs should hold their shape but may spread slightly during baking. - First Bake:
After the initial bake, the biscotti logs will be golden and firm enough to slice but still slightly soft inside. Handle them gently when slicing to avoid crumbling. - Slicing:
Use a serrated knife to cut the logs into individual biscotti pieces. Aim for even slices to ensure consistent baking. - Second Bake:
The biscotti slices will firm up and become crisp during the second bake. Keep an eye on them to avoid over-browning, especially with the pistachios, which can burn easily. - Aromatic Delight:
The kitchen will fill with the nutty, slightly sweet aroma of roasted pistachios, making this an incredibly enjoyable baking experience. - Final Texture:
Once cooled, the biscotti should be crunchy and perfect for dipping into coffee, tea, or milk. The pistachios add a delightful nutty crunch to each bite. - Room for Customization:
You can experiment by adding citrus zest, a drizzle of white chocolate, or even dried fruits like cranberries for a unique twist. - Patience with Cooling:
Allow the biscotti to cool completely after baking; this helps them achieve their characteristic crisp texture. - Storage Tip:
These biscotti stay fresh for weeks if stored in an airtight container, making them an excellent option for gifting or enjoying over time.
Recipe Details
- Cuisine: Italian
- Course: Dessert
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Time to Stand: 15 minutes
- Total Time: 1 hour 10 minutes
- Ease of Cooking: Easy
- Servings: 24 biscotti
- Calories: ~90 kcal per piece
- Cost of Ingredients: Moderate
Equipment Needed
- Mixing bowls (large and medium)
- Whisk
- Electric mixer or hand whisk
- Baking sheet
- Parchment paper
- Sharp knife
- Wire rack
- Check out the must-have equipment and ingredients for making a Savory #Biscotti al Pistacchio here.
Ingredients
- Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Wet Ingredients:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- Add-ins:
- 1 cup (120g) shelled unsalted pistachios, roughly chopped
- Zest of 1 lemon
- Check out the must-have equipment and ingredients for making a Savory #Biscotti al Pistacchio here.
Step-by-Step Instructions
1. Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, beat the eggs, sugar, vanilla extract, and almond extract until the mixture is light and slightly frothy.
- Gradually add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
- Fold in the pistachios and lemon zest, ensuring they are evenly distributed.
2. Shape and First Bake
- Lightly flour your hands and divide the dough into two equal portions.
- Shape each portion into a log approximately 12 inches long and 2 inches wide. Place them on the prepared baking sheet, spaced apart.
- Bake for 20-25 minutes or until the logs are golden and firm to the touch.
- Remove from the oven and let them cool for 10-15 minutes.
3. Slice and Second Bake
- Using a sharp knife, slice the logs diagonally into 1/2-inch-thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Return to the oven and bake for 8-10 minutes on each side, or until they are crisp and golden.
- Transfer to a wire rack to cool completely.
Variations, Tips, and Substitutions
Variations
- Chocolate Pistachio: Add 1/2 cup of dark chocolate chips to the dough.
- Dried Fruit: Incorporate 1/3 cup of dried cranberries for a festive twist.
Tips
- Cutting: Use a serrated knife for clean slices without crumbling.
- Storage: Store in an airtight container for up to two weeks to retain crispness.
Substitutions for Dietary Needs
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking mix.
- Vegan Option: Use flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and replace honey with agave syrup.
- Check out the must-have equipment and ingredients for making a Savory #Biscotti al Pistacchio here.
Notes on What to Expect
Your biscotti will emerge golden and aromatic with a delightful crunch. They’ll firm up as they cool, making them perfect for dunking into coffee or tea. The pistachios lend a slightly sweet, nutty flavor that pairs beautifully with the citrus zest.
Nutritional Information (Per Biscotto)
- Calories: ~90 kcal
- Carbs: 13g
- Protein: 2g
- Fat: 3g
- Sugar: 5g
- Fiber: 1g
Closing
I hope this guide has made making Biscotti al Pistacchio seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Buon appetito! 🍪
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
