Get the Recipe:
Pistachio BIscotti
These crisp yet tender biscotti are packed with pistachios and a touch of citrus for a fresh, nutty flavor. Perfect for coffee breaks, gifting, or anytime snacking!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 to 1/2 teaspoon salt*
- 1/2 cup (113 g) unsalted butter, softened
- 2/3 cup (133 g) granulated sugar
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 teaspoon orange or lemon zest
- 1 tablespoon orange or lemon juice
- 1 cup (120 g) shelled pistachios, roughly chopped
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Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Mix in the eggs, one at a time, followed by the honey, vanilla, citrus zest, and juice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pistachios.
- Cover and chill the dough for 30 minutes to make it easier to handle.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide on the prepared baking sheet. Leave space between the logs to allow for spreading.
- Bake for 25–30 minutes, or until the logs are golden and firm to the touch. Let cool for 10–15 minutes. Reduce oven temperature to 300°F (150°C).
- Using a sharp knife, slice the logs diagonally into 3/4-inch-thick pieces. Arrange cut-side down on the baking sheet. Bake for 10–15 minutes per side, until fully crisped.**
- Let cool completely on a wire rack before storing in an airtight container.
Notes
- *Use the larger amount if using unsalted pistachios.
- **For a softer texture, bake the second time for only 7–10 minutes per side for a slightly more tender bite.
- Store in an airtight container at room temperature up to 2 weeks.
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