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Pistachio Cardamom Biscotti
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of ground cardamom
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of shelled pistachios, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of ground cardamom, and 1/4 teaspoon of salt.
- In a separate bowl, beat 2 large eggs with 1 teaspoon of vanilla extract. Gradually add the melted butter while continuing to mix.
- Add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in the chopped pistachios.
- 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 the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Using a serrated knife, carefully slice the logs into 1-inch thick biscotti. Place the biscotti cut side down on the baking sheet and return to the oven for 10 minutes.
- After 10 minutes, flip the biscotti over and bake for an additional 10 minutes, or until they are dry and crisp.
- Allow the biscotti to cool completely on a wire rack before serving. Enjoy with a cup of coffee or tea.
Pistachio Cardamom Biscotti is a delightful Italian treat with a Middle Eastern twist. This crunchy, twice-baked cookie is infused with the warm, aromatic flavors of cardamom and studded with vibrant green pistachios. The history of this biscotti dates back to ancient Rome, where it was a staple for travelers due to its long shelf life. Today, it's a beloved treat in Italian cafes and bakeries, especially in the regions of Tuscany and Sicily. Renowned chefs like Lidia Bastianich and Giada De Laurentiis have popularized this biscotti in their cookbooks and restaurants. For the best version, seek out authentic Italian bakeries or try making it at home with high-quality pistachios and freshly ground cardamom.
65 min
24
120 calories
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