Pistachio Biscotti
Crunchy, golden, and full of nutty flavor, these Pistachio Biscotti are the perfect twice-baked cookies for coffee dunking and homemade gifting. Easy to make and endlessly customizable.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1/4 cup Unsalted Butter, softened
- 2 large Eggs
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 3/4 cup Shelled Pistachios
- 1 teaspoon Lemon Zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar in a bowl until light. Add eggs and vanilla, mixing well. Stir in lemon zest if using.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients until combined. Fold in pistachios.
- Divide dough into two logs on the baking sheet and flatten slightly to about 2 inches wide.
- Bake for 25–28 minutes or until golden. Cool for 10 minutes. Reduce oven to 300°F (150°C).
- Slice logs diagonally into 1/2-inch slices and place cut-side down on the sheet.
- Bake for 10–12 minutes per side until crisp. Cool completely before serving or storing.
Notes
- Use a serrated knife for clean slicing.
- Toast pistachios beforehand for deeper flavor.
- Store in an airtight container for up to 2 weeks.
- Add dried cranberries or chocolate chips for variation.
Find it online: https://dishmio.com/pistachio-biscotti/