Irresistible Pistachio Biscotti Recipe with 3 Secret Tips
Crisp Italian cookies with pistachios, perfect for dipping in coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup shelled pistachios
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Beat eggs and vanilla in another bowl. Add to dry ingredients.
- Fold in pistachios until dough forms.
- Shape dough into two logs on the baking sheet.
- Bake for 25 minutes until golden. Let cool for 10 minutes.
- Slice logs diagonally into 1-inch pieces. Bake again for 10 minutes per side.
- Cool completely before serving.
Notes
- Store in an airtight container for up to 2 weeks.
- For softer biscotti, reduce second bake time.
- Substitute almonds if pistachios are unavailable.
Nutrition
- Serving Size: 1 biscotto
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg