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Pistachio Biscotti
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of shelled pistachios, chopped
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Add 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Mix until a dough forms.
- Fold in 1 cup of chopped pistachios until evenly distributed in the dough.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet, leaving space between the logs.
- Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
- Using a serrated knife, carefully slice the logs into 1-inch thick biscotti. Place the biscotti cut side down on the baking sheet.
- Bake for an additional 10 minutes, then flip the biscotti over and bake for another 10 minutes, or until they are golden and crisp.
- Allow the biscotti to cool completely on a wire rack before serving. Enjoy with a cup of coffee or tea.
Pistachio biscotti has a rich history dating back to ancient Rome, where it was a popular treat among the upper class. The crunchy, twice-baked cookie gained widespread popularity in Tuscany, Italy, where it became a staple in coffee shops and bakeries. Renowned chefs like Lidia Bastianich and Mario Batali have popularized the dessert in the United States, incorporating it into their Italian-inspired menus. Today, the best pistachio biscotti can be found in traditional Italian bakeries in Tuscany, where the use of high-quality pistachios and precise baking techniques result in the perfect balance of nuttiness and crunch. To make authentic pistachio biscotti, it's crucial to use fresh, high-quality pistachios and to achieve the ideal crisp texture through double baking.
65 min
24
120 calories
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