Biscotti with Pistachio (Biscotti al Pistacchio)
These pistachio biscotti are crisp, lightly sweet, and packed with toasted pistachios for the perfect Italian cookie. This pistachio biscotti recipe is easy to make, ideal for dunking in coffee, and perfect for gifting or holidays.
Servings: 24 biscotti
Calories: 99kcal
Equipment
- 1 mixing spoon
- 1 large baking sheet
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup sugar
- 4 Tablespoons butter room temperature
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup shelled pistachios toasted and coarsely chopped, I used unsalted
Instructions
Prep
- Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
Dry
- Combine the flour, salt, and baking powder in a medium bowl and mix well.
Cream
- In a large bowl with an electric mixer, beat the sugar, butter, eggs, and vanilla extract for 2–3 minutes, until thick and pale. You could also make this by hand with a mixing spoon.
Mix
- Add the flour mixture to the mixing bowl a little at a time. Fold in the toasted and chopped pistachios, then mix on medium-low speed until all the ingredients are just moistened.
Rest
- Let the dough rest for a couple of minutes in the mixer bowl.
Shape
- Scrape the dough onto the prepared baking sheet and divide it in half. Spray your hands lightly with cooking spray, then shape each portion into a flattened log about 3 inches wide and 12 inches long. If using one baking sheet, leave space between the logs.
Bake
- Bake until the dough is firm but still gives slightly when pressed, about 20–25 minutes.
Cool
- Transfer the baking sheet to a wire rack and let the logs cool completely, about 30 minutes. Reduce the oven temperature to 300ºF.
Slice
- Once fully cooled, transfer a log to a cutting board. Using a sharp knife, slice straight down into ½-inch pieces. Arrange the biscotti cut-side up on the baking sheet. Repeat with the second log.
Dry
- Bake for 7 minutes, flip the biscotti, then bake for another 7 minutes.
Store
- Transfer to a wire rack and cool completely. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Notes
- Pistachios: Use raw or lightly roasted pistachios. If they’re salted, reduce the salt in the dough slightly so the biscotti don’t turn too salty. Chop them coarsely for good texture.
- Oil: Use ¾ cup mild oil (such as avocado oil, light olive oil, or neutral vegetable oil) in place of the butter.
- Toasting nuts: Toast the pistachios for 5–7 minutes at 175°C until fragrant. Let them cool completely before adding to the dough.
- Dough texture: The dough should be soft but hold its shape. If it feels sticky, dust your hands lightly with flour when shaping the logs.
- Log size: Thicker logs create larger, softer-centered biscotti. Thinner logs yield crispier cookies.
- Slicing tip: Let the logs cool completely before slicing to prevent crumbling. Use a sharp serrated knife and press straight down rather than sawing.
Nutrition
Calories: 99kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 42mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg