Easy Biscotti Recipe
User Reviews
4.8
Easy Biscotti Recipe
Description
The biscotti dough combines all-purpose flour, baking powder, softened butter, sugar, eggs, cardamom, and vanilla with salted pistachios. After beating butter and sugar until fluffy, eggs are incorporated followed by dry ingredients and nuts. Refrigeration firms the dough for easier shaping into long logs. The logs bake until lightly golden, then are sliced into individual biscotti pieces. These slices bake again to dry and crisp the cookies thoroughly.
The finished biscotti are crunchy and aromatic with the warm spice of cardamom and the briny crunch of pistachios. They pair well with coffee or tea. Cardamom can be substituted with nutmeg or cinnamon, and pistachios replaced by blanched almonds for different nutty flavors.
Proper cooling before storage and keeping biscotti in a loosely covered container helps maintain their crispness. Paper towels in storage containers can absorb excess moisture.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 4 tbsp butter softened, unsalted
- 3/4 cup sugar
- 2 egg
- 3/4 cup salted shelled, chopped pistachios
- 3/4 tsp green cardamom ground
- 1 tsp vanilla extract
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
- Butter addition enriches the biscotti texture, making it more cookie-like than traditional recipes.
- Chilling the dough for 30 minutes before the first bake reduces stickiness and aids handling.
- Ensure biscotti are completely cooled before storing to preserve crispness.
- Cardamom can be swapped with nutmeg or cinnamon; pistachios may be replaced with blanched almonds.
- Store biscotti in a loosely covered glass or tin container, optionally lined with paper towel to absorb moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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