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biscotti with pistachios and cardamom

Course Cookies, Desserts
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 biscotti

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 4 tbs unsalted butter softened
  • 3/4 cups sugar
  • 2 eggs
  • 3/4 cups pistachios salted, shelled, chopped
  • 3/4 tsp cardamom ground green
  • 1 tsp vanilla

Instructions

  • Prepare a baking sheet lined with parchment paper
  • In a small bowl whisk flour and baking powder.
  • Place the butter and sugar in a large mixing bowl. Using a hand mixer like this one, beat the butter and sugar at medium-high speed until light and fluffy. Reduce speed to low and add one egg at a time, beating gently until combined.
  • Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined
  • Stir in the flour mixture until just combined.
  • Dust the lined sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.
  • Adjust oven rack to middle. Heat oven to 350 degrees F.
  • Take the dough out of the fridge. Using floured hands, form a long about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).
  • Bake for 25 minutes, or until the dough is slightly golden, rotating baking sheet halfway through.
  • At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 minutes or so. Take a serrated knife and cut the log into ⅜ inch slices. Arrange the biscotti slices in one layer on the baking sheet, keep them about ½ inch apart.
  • Reduce the oven heat to 275 degrees F. Bake for another 30-35 minutes, turning biscotti cookies over halfway through until crisp. Remove from heat and transfer to a wire rack to cool. Store in a sealed jar. Enjoy!

Notes

easy biscotti recipe with pistachios and cardamom

Foolproof, easy biscotti recipe with pistachios and cardamom. Just as they should be, these are perfectly dense, crunchy Italian biscotti!
  • Pro-Tip: the addition of a small amount of butter, although not traditional, produces a richer, more cookie-like texture.
  • Pro-Tip: Don't skip refrigerating the biscotti dough for 30 minutes before baking the first time. This helps a lot as the dough can be sticky and hard to form
  • Pro-Tips for Storing: Be sure biscotti are completely cooled before storing. Store in a loosely covered glass jar or tin container (what the container is made of makes a difference). This is optional, but it does help, line the bottom of the jar or container with a paper towel
  • Pro-Tip: If you don't like cardamom, you can use a pinch of nutmeg or cinnamon. You can also replace the pistachios with blanched almonds.
How long will these Biscotti Keep?
These biscotti will last well for 10 days to 2 weeks if stored properly. Here are my tips for storing biscotti:
  1. Be sure biscotti are completely cooled before storing
  2. Store in a loosely covered glass jar or tin container (what the container is made of makes a difference)
  3. This is optional, but it does help too, line the jar or container with a paper towel
  4. Remember too, that if you ever want more crunch,  you can give biscotti one more quick bake in a low 250 degrees F heated-oven