Italian Pistachio Biscotti
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
15 cookies
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Calories
107 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
Italian
Italian Pistachio Biscotti
Description
This recipe for Italian Pistachio Biscotti mixes dry ingredients including flour, salt, and baking powder with sugar, eggs, softened butter, pistachios, and optional orange zest. The dough is formed into a log shape and baked until set but not fully firm. It is then sliced into thin pieces and baked again to develop a crunchy exterior and dry crumb typical of biscotti.
The presence of pistachios adds a nutty bite and color contrast within the cookie. The biscotti made without zest but with some chocolate chips offers an alternative flavor profile, but both versions maintain the characteristic crunch and sweetness.
These biscotti are versatile for dipping in coffee or dessert wines and store well. Variations in dough moisture may require small amounts of milk to bring the batter together. Baking time and slicing thickness affect the final texture.
Ingredients
- 1½ cups all-purpose flour 210 grams total
- 1 large egg
- ½ teaspoon vanilla
- ¼ cup granulated sugar 75 grams total
- 1 pinch salt
- 3 tablespoons butter softened
- ½ teaspoon baking powder
- ½ cup pistachio nuts chopped, raw and unsalted
- zest orange half, optional
*If you use unsalted butter then add ¼ teaspoon of salt.
**or ¼ cup chopped pistachios and ¼ cup white chocolate chips.
Instructions
- Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.
- In a mixing bowl whisk together the flour, salt and baking powder, make a well in the middle and add the sugar, butter, egg, zest (if using) and vanilla. Mix with the flat beaters until almost combined, then add the pistachios (or pistachio/chocolate chip mixture). If too dry than add 1-2 tablespoons of milk, a tablespoon at a time.
- Move the dough to a flat surface and form into a log, about 2 ½ inches (6 cm) wide. Place it on the prepared cookie sheet and bake for approximately 20 minutes, remove from the oven, let sit 5-10 minutes then slice into thin slices (¼ -½ inch, I did some of each)place the slices cut side up back on the cookie sheet and bake again for 15 minutes. Let cool 10 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
Notes
- Sugar in the recipe can be replaced 1:1 with honey; add 2 tablespoons extra flour when doing so.
- Biscotti can be made with just pistachios and orange zest or combined pistachios with white chocolate chips according to preference.
- Adjust dough moisture by adding 1-2 tablespoons of milk if too dry before shaping the log.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 34mg | 1% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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