Pistachio Biscotti
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If you’re looking for a homemade treat that’s perfect for dunking in your morning coffee or serving alongside a cozy cup of tea, these Pistachio Biscotti are the answer! With their golden crunch, nutty pistachios, and just the right touch of sweetness, these classic Italian cookies are a family favorite around here. Best of all, they keep well for days—making them ideal for gifting, prepping ahead, or just enjoying whenever you need a little pick-me-up.
Why You’ll Love This Recipe
- Classic Italian Cookie: Twice-baked for that signature crunch.
- Easy Ingredients: Pantry staples with a pop of flavor from toasted pistachios.
- Perfect for Gifting: They stay crisp for weeks!
- Customizable: Add chocolate, dried fruit, or citrus zest for your own twist.
Ingredients
- 1½ cups pistachios
- ½ cup (1 stick) unsalted butter, softened
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
How to Make Pistachio Biscotti
1. Toast the Pistachios
Preheat your oven to 350°F (175°C).
Spread the pistachios in a single layer on a baking sheet. Toast for about 10 minutes, or until fragrant and lightly golden. Let them cool completely before adding to your dough.
2. Make the Dough
In a large bowl, beat the butter until light and fluffy. Add the eggs, sugar, and vanilla extract, mixing until creamy and well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Fold in the cooled pistachios with a wooden spoon or spatula.
3. Shape and First Bake
Lightly flour your work surface and turn out the dough. Divide it in half and roll each piece into a log about 12 inches long and 1 inch high.
Place the logs on an ungreased baking sheet, spacing them a few inches apart. Bake for 35 minutes, or until the bottoms are lightly browned and the tops are set.
4. Slice and Second Bake
Let the logs cool for about 5 minutes (this helps prevent crumbling).
Transfer to a cutting board and use a sharp, serrated knife to slice each log diagonally into 1-inch-thick pieces.
Arrange the slices cut-side down on the baking sheet. Bake for 5 minutes, flip each biscotti, and bake another 5 minutes to get both sides crisp and golden.
5. Cool and Store
Let the biscotti cool completely on a wire rack. Store in an airtight container at room temperature for up to 2 weeks. They also freeze beautifully—just thaw at room temp or warm in the oven for a few minutes.
Tips for Perfect Biscotti
- Use Fresh Pistachios: Fresh, unsalted pistachios give the best flavor and crunch. If using salted, reduce the added salt in the recipe.
- Don’t Overmix: Mix the dough just until combined for tender biscotti.
- Slice While Warm: Let the logs cool slightly before slicing—too hot and they’ll crumble, too cool and they’ll be hard to cut.
- Serrated Knife: This makes it easier to get clean, even slices.
- Customize: Add chocolate chips, orange zest, or dried cranberries for extra flavor.
Variations
- Chocolate-Dipped: Dip one end of each biscotti in melted dark or white chocolate, then let set before storing.
- Cranberry Pistachio: Fold in ½ cup dried cranberries for a sweet-tart twist.
- Citrus Zest: Add 1 tablespoon orange or lemon zest for a fresh, fragrant note.
- Gluten-Free: Substitute a gluten-free flour blend for the all-purpose flour.
Ways to Serve
- With Coffee: The classic way—dunked in a hot cup of coffee or espresso.
- With Tea: Delicious with black, green, or chai tea.
- With Ice Cream: Crumble biscotti over vanilla or pistachio ice cream for a crunchy topping.
- With Dessert Wine: Try them the Italian way—served with Vin Santo or your favorite sweet wine.
Storage & Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 2 weeks.
- Freezer: Place in a freezer-safe bag or container for up to 3 months. Thaw at room temp or re-crisp in a 300°F oven for a few minutes.
- Avoid Humidity: Keep biscotti in a cool, dry place to maintain their crunch.
Recipe FAQs
Can I use other nuts?
Absolutely! Almonds, hazelnuts, or walnuts all work well.
Why did my biscotti crumble when slicing?
Let the logs cool for about 5 minutes before slicing, and use a sharp serrated knife for best results.
Can I make these gluten-free?
Yes, simply swap in a gluten-free flour blend.
How do I keep them extra crisp?
Make sure to bake both sides during the second bake, and store in an airtight container.
Nutrition Facts (per biscotti)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 2.5g
- Cholesterol: 25mg
- Sodium: 50mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 3g
Final Thoughts
These Pistachio Biscotti are everything you want in a homemade cookie—crunchy, flavorful, and perfect for sharing. Whether you’re serving them with coffee, tea, or as a sweet little gift, they’re sure to earn rave reviews. With easy ingredients and endless ways to customize, this is a recipe you’ll want to make again and again!
