Pistachio Biscotti
These pistachio biscotti are super easy to make and sure to be a crowd pleaser! With just a few ingredients and a little bit of time, you can whip up these delicious, homemade biscotti.
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups flour
- 1 tsp baking powder
- pinch salt
- 1 cup shelled pistachios roughly chopped
- 2 oz white melting chocolate optional, for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Gradually add the flour, baking powder, and salt until a dough forms
- Fold in the chopped pistachios until evenly distributed throughout the dough.
- Divide the dough in half. On a lightly floured surface, shape each half into a loaf about 12 inches long and 1 1/2 inches wide (I usually do this right on the baking sheet I’m going to use for baking). Place the loaves onto the prepared baking sheet, leaving space between them.
- Bake in the preheated oven for 25-30 minutes, or until the loaves are firm to the touch and lightly golden brown.
- Remove the baking sheet from the oven and let the logs cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Using a sharp knife, slice the loaves diagonally into 1/2 inch thick slices. Place the slices cut side down back onto the baking sheet.
- Bake the biscotti for an additional 10-15 minutes, or until they are crisp and golden brown.
- Then, remove the biscotti from the oven and let cool until you can touch them. Finally, flip biscotti over so that the other cut side is facing down.
- Bake for an additional 10-15 minutes, depending on how crispy you like your biscotti.
- Once baked, transfer the biscotti to a wire rack to cool completely. Note: Biscotti will seem a little soft at first. They will get crunchier when cooled completely
- Optional: Melt some white melting candies (or some white chocolate chips with a bit of coconut oil) and drizzle pistachio biscotti in white chocolate.