Pistachio Biscotti Recipe
This pistachio biscotti recipe is made with lemon zest, cardamom, and shelled pistachios, with an optional white chocolate dip.
Servings: 14 cookies
Ingredients
- ¾ cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 lemon zested
- pinch ground cardamom
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup shelled unsalted pistachios plus extra for garnishing
- Melted white chocolate for dipping
Instructions
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the sugar, 2 whole eggs, and lemon zest together until the mixture turns pale yellow, about 2 minutes. Mix in the cardamom and vanilla extract until combined. In a separate medium bowl, sift the flour, baking powder, and salt together. Add the flour mixture and pistachios to the egg mixture and stir with a wooden spoon until everything is incorporated.
- Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, but don’t worry. It's meant to be a sticky dough, so you get the signature crunchy texture of biscotti. Sprinkle a little flour on top of the dough, then form it into an even rectangle about 4 inches wide and 14 inches long, adding more flour as needed while you shape the dough.
- Lightly beat the remaining egg white, then brush it on the dough. Sprinkle with granulated sugar and bake for 30 minutes.
- Remove from the oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.
Video
Notes
My Top Tip: Cut the biscotti with a serrated knife. Its tooth-like grooves cut cleanly through the biscotti's crust without crushing the cookies.
Storage: Store in an airtight container at room temperature for up to 4 weeks. If they lose their crunch, toast them in the oven at 350ºF for 5 minutes. I don't recommend storing them in the refrigerator because it makes them less crunchy and causes them to go stale more quickly.
Freezing: You can freeze either the baked biscotti or the dough for up to 3 months. To freeze the dough, shape it into logs, wrap them tightly, and store them in an airtight container or freezer bag. Thaw the dough in the fridge before baking, and thaw the baked biscotti at room temperature before serving.
Nutrition
Serving: 1biscotti | Calories: 140kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 101mg | Fiber: 1g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
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