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Pistachio Biscotti Recipe

Italian · Dessert · 65 min total

Crunchy, twice-baked Italian cookies studded with pistachios, perfect for dipping in coffee or tea.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup shelled pistachios, roughly chopped
• 1/2 cup dried cranberries (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat eggs, vanilla extract, and almond extract until frothy.
4. Gradually add dry ingredients to egg mixture, stirring until a dough forms. Fold in pistachios and cranberries if using.
5. Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place logs on prepared baking sheet, spacing them 3 inches apart.
6. Bake for 25 minutes, or until logs are golden and firm to the touch. Remove from oven and let cool on baking sheet for 10 minutes. Reduce oven temperature to 325°F (160°C).
7. Transfer logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch thick slices.
8. Place slices cut-side down on baking sheet. Bake for 10 minutes, then flip and bake for another 10 minutes, until crisp and lightly browned.
9. Transfer to a wire rack to cool completely. Store in an airtight container.

Tips

• For extra crunch, toast pistachios before adding to dough.
• Biscotti keep well for up to 2 weeks in an airtight container.
• Serve with coffee, tea, or dessert wine.

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