Description
A recipe for crisp, twice-baked Italian cookies flavored with pistachios.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shelled, unsalted pistachios, roughly chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the sugar and eggs until pale and creamy. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pistachios.
- Turn the dough onto a lightly floured surface. Shape the dough into a log about 10 inches long and 2 inches wide.
- Bake the log for 25 minutes, or until golden brown.
- Remove the log from the oven and let it cool on the baking sheet for 10 minutes.
- Reduce the oven temperature to 300 degrees Fahrenheit.
- Slice the cooled log diagonally into 1/2-inch thick pieces.
- Place the slices cut-side down on the baking sheet. Bake for another 10 to 15 minutes per side, until dry and crisp.
- Cool completely on a wire rack.
Notes
- For extra crunch, you can bake the slices for a few minutes longer on the second bake.
- Store biscotti in an airtight container at room temperature for up to one week.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8
- Sodium: 75
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 4
- Cholesterol: 30
Keywords: pistachio, biscotti, Italian cookies, crunchy cookies, tea cookies