Pistachio Biscotti – Chopped pistachios are baked into these Italian cookies that are perfect for dunking into your coffee or espresso.
Welcome to a new month, everyone! You know what that means – it’s cookie time! And today we’re going international for our recipe.
Have you had biscotti before? They’re Italian cookies that are baked twice and thus extra crunchy, which makes them perfect for dunking in coffee. Your first encounter with them was probably when you saw them next to the register when paying for your daily coffee or latte.
A few Christmas’ ago, I shared this gingerbread version, which was actually the first biscotti I’d ever made. I was shocked at how easy they were to make! They also made awesome food gifts for the holidays.
Because those biscotti were so successful, I had to make another version for you guys. But this time, we’re keeping the flavor more classic. Pistachio is a flavor you’d see all throughout Italian desserts. And it happens to be one of my new favorites! So, obviously, I had to use this second attempt at biscotti to make Pistachio Biscotti. Check them out!!
If you haven’t had pistachio, it’s very similar to the flavor of almonds, but a little nuttier, if that makes sense. In fact, I actually add a hint of almond extract to the dough to help bring out the flavor of the pistachio.
And if you’ve never had biscotti, prepare to feel all kinds of fancy. At least I do whenever I eat one. The cookies are meant to be dunked into your espresso or coffee drink because of how crunchy they are, which is what makes them fancy for me. As soon as the cookie hits the hot drink, it gets slightly soft and much easier to break off.
The word biscotti actually means twice-baked in its Latin origin, which gives you a hint at how we make these cookies. First, we bake them once in a long log, then slice them, and finally bake them again to get them nice and crunchy.
Before you get started on this recipe, here are a few tips to get help you out:
- I chopped my pistachios by hand so that I got a bunch of different-sized pieces. I like the look of big chunks and small little flecks in the cookie. But if you’re not about that extra work, you can buy them pre-chopped or even use a food processor. You do you!
- I usually don’t endorse silicone mats over parchment paper because they’re usually interchangeable in my recipes. However, for this recipe, I highly recommend using silicone mats because they stay it place when we form the biscotti log. Parchment paper would flop all over the place, which will get annoying, trust me.
- I recommend letting the cookies cool completely before serving because they will firm up during the cooling process. Biscotti are the one cookie that you want to be super crunchy. The more crunchy they are, the better they are for dunking.
What do you think of these pistachio biscotti?? Are you excited to give them a shot? Are you in love with pistachio flavor as much as me? If so, let me know what other pistachio treats I should make!
I’ve got tons of ideas already; pistachio macarons, pistachio shortbread, pistachio ice cream. They’re all on my bucket list, for sure! Stay tuned for what’s to come!
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 1/4 cup butter unsalted, melted
- 1/4 cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup shelled pistachios chopped
- egg wash (1 egg whisked with 1 teaspoon water)
- Preheat oven to 325 degrees. Prepare baking sheet by lining with a silicone baking mat. You can use parchment paper instead, but the mat holds in place much better when we form the biscotti log.
- Place flour, baking powder, and salt in a medium bowl and whisk together to combined. Set aside.
- In a large bowl, whisk eggs, sugar, melted butter, oil, and extracts just until combined. Add in half of the flour mixture and stir together with wooden spoon. Add remaining half of flour mixture and mix until just combined. Add nuts and stir into dough. Don't overmix.
- Dump dough onto prepared baking sheet. Form dough into an even log that is 15 inches long and 4.5 inches wide. Make sure to flatten out the top. Brush all sides with egg wash.
- Bake for 30 minutes or until edges start to brown and toothpick comes out clean when inserted. Remove from oven but keep oven on. Let the log cool for 15 minutes.
- Slice biscotti into 18 even slices. Turn slices onto their sides so that the interior is facing up. Bake for 10-12 minutes and then flip and bake for another 10-12 minutes on the other side.
- Remove from oven and let biscotti cool completely. They'll firm up as they cool. Serve at room temperature with your favorite hot beverage.
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