Discover the joy of Pistachio Biscotti with a crunchy exterior and a chewy center, infused with the rich, nutty allure of vibrant green pistachios. Elevate your coffee breaks with our family-friendly recipe, bringing a touch of biscotti magic to your kitchen.
One of my favorite holiday cookies has to be biscotti. Nutty, slightly sweet, and perfect to dip into my chai. It’s a cookie that is a must have for me every holiday season.
Picture this: golden biscotti, studded with vibrant green pistachios, sitting pretty next to your favorite mug of coffee or tea. The aroma alone is enough to transport you to a cozy Italian cafe. Plus, these biscotti are perfect for the whole family, making them an absolute winner in my household.
Did you know that “biscotti” comes from the Italian words “bis” (meaning twice) and “cotto” (meaning baked)? That’s right – biscotti are literally twice-baked cookies, giving them their distinctive crunchy texture. This ancient Italian treat has a rich history, dating back to the Roman times, and has since evolved into a beloved worldwide delight.
Now, let’s talk pistachios – the star of our biscotti show! Pistachios bring a unique twist to the traditional biscotti, adding a vibrant green hue and a rich, nutty flavor that perfectly complements the sweet crunch of the cookie. These little green gems are not just a treat for your taste buds but also pack a nutritional punch, making your indulgence a guilt-free pleasure.
But wait, the nutty adventure doesn’t stop there! While pistachios are the headliner, feel free to get creative with your biscotti. Swap in almonds for a classic touch, hazelnuts for a decadent twist, or even try a mix of your favorite nuts for a flavor explosion. I’ve even added dried cranberries to these before. The beauty of biscotti lies in its versatility, allowing you to tailor it to your taste and make it a family favorite.
Almond Biscotti
Ingredients
- 2 ¼ c all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp salt
- 3 Tbsp unsalted butter, at room temp
- ¾ c white sugar
- 2 Tbsp olive oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ c pistachios, roughly chopped
- 1 cup semi-sweet chocolate, melted (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl whisk flour, baking powder, and salt to combine. Set aside.
- In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter, sugar, and oil on medium speed until combined, about 1 minute.
- Add eggs and vanilla and stir to combine.
- Stir in dry ingredients and mix until combined.
- Fold in pistachios. Don't overmix at any step.
- Divide the cookie dough in half and form 2 equal logs.
- Place on the prepared baking sheet about 4-inches apart.
- Bake for 25 minutes.
- Remove from the oven and let cool 10 minutes.
- Then cut into 1-inch slices and place them back on the baking sheet.
- Bake for 8 minutes.
- Remove from oven and flip them over and bake on the other side for 8 minutes.
- Remove from the oven and let cool for 5 minutes.
- Then transfer to a wire rack and let cool completely (about an hour).
- Create a double boiler to melt the chocolate by heating water in a small saucepan until it reaches boiling point.
- Turn off heat and place a heatproof bowl over the saucepan.
- Add in the chocolate chips and gently stir until you have a smooth and creamy consistency. Dip each biscotti into chocolate and place on parchment paper or a wire rack.
- Sprinkle with additional pistachios if preferred.
- Let dry.
- Store in an airtight container at room temperature for up to 2 weeks.
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