Easy Biscotti Recipe
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4.8
246 reviews
Excellent
Easy Biscotti Recipe
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Foolproof, easy biscotti recipe with pistachios and cardamom. Just as they should be, these are perfectly dense, crunchy Italian biscotti!
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Ingredients
- 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
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Instructions
- 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 the 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 baking sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.
- Heat your oven to 350 degrees F, adjusting a rack in the middle.
- Take the dough out of the fridge. 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 for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
- At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Take a serrated knife and cut the log into 1/2-inch slices. Arrange the biscotti slices flat 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 the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.
- Once cooled completely, you can store the biscotti in a loosley covered glass jar or container.
Notes
- 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.
Nutrition Information
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Calories
136kcal
(7%)
Carbohydrates
14.3g
(5%)
Protein
1.6g
(3%)
Saturated Fat
5g
(25%)
Cholesterol
34mg
(11%)
Sodium
76.7mg
(3%)
Potassium
17.9mg
(1%)
Fiber
0.3g
(1%)
Vitamin A
256.2IU
(5%)
Calcium
17.1mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 24biscotti cookies
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 14.3g | 5% |
| Protein | 1.6g | 3% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 76.7mg | 3% |
| Potassium | 17.9mg | 0% |
| Fiber | 0.3g | 1% |
| Vitamin A | 256.2IU | 5% |
| Calcium | 17.1mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
246 reviews
Excellent
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