Pistachio Biscotti

Published: May 12, 2021

Overview

Total Time: 1¼ hours

Rating: [Not yet rated]

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Ingredients

(For 18–20 biscotti, depending on slice thickness)

• ½ cup (113g) unsalted butter, softened (1 stick)

• ¾ cup (150g) granulated sugar

• 2 large eggs

• Zest of 1 large lemon (about 1 teaspoon)

• 1 teaspoon almond extract

• 1 teaspoon vanilla extract

• 2 cups (250g) all-purpose flour, plus extra for rolling (spooned and leveled)

• 1½ teaspoons baking powder

• ½ teaspoon fine sea salt

• ¾ cup (90g) whole pistachios (lightly toasted, if desired)

Preparation

Step 1: Cream the Butter and Sugar

Preheat oven to 350°F (175°C). In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), combine the softened butter and sugar. Beat on high speed for 5 minutes until pale, light, and fluffy—this ensures the dough traps air, creating a tender texture. Add eggs one at a time, mixing well after each addition. Incorporate lemon zest, almond extract, and vanilla extract, mixing on low for 30 seconds to blend.

Step 2: Combine Dry Ingredients with Dough

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low speed, gradually add the dry mixture to the wet ingredients. Once the dough begins to form, fold in the whole pistachios (toasted or raw) until evenly distributed. The dough will be soft and slightly sticky, typical of biscotti batter.

Step 3: Shape the Logs

Divide the dough into 2 equal portions. Chef’s Tip: Wet your hands with cold water to prevent sticking—this ensures smooth, clean log formation. Shape each portion into a 12-inch (30cm) long log, approximately 2 inches (5cm) in diameter. Place logs on a parchment-lined baking sheet, spaced 2 inches (5cm) apart to allow even spreading during baking.

Step 4: First Bake

Bake the logs for 25–30 minutes until firm and lightly golden brown on top and sides. Critical Step: Cool the logs completely on a wire rack for 15–20 minutes. Rushing cooling causes crumbling during slicing. Once cool, use a sharp serrated knife to cut logs crosswise or diagonally into ½-inch (1.25cm) thick slices (thicker slices are easier to handle; thinner slices add elegance).

Step 5: Crisp the Biscotti

Arrange slices in a single layer on a clean parchment-lined baking sheet. Return to the oven for 10 minutes until lightly browned. Flip each slice and bake an additional 5 minutes for even crisping. Chef’s Tip: Thinner slices may require 5–7 minutes total; adjust time based on thickness.

Step 6: Final Cooling

Remove from the oven and cool completely on a wire rack. Biscotti are ready when dry and crisp—this typically takes 30–60 minutes. Store in an airtight container for up to 1 week.

Chef’s Tips (from Private Notes)

• Anti-stick hands: Wet hands with cold water instead of flouring to shape logs; dough slides easily without tearing.

• Festive twist: Add ½ cup chopped dried cranberries (or cherries) for vibrant red-green contrast—ideal for holiday baking.

• Texture boost: Toast pistachios in a dry pan over medium heat for 2–3 minutes (until fragrant) before using for deeper flavor.

• Dietary swaps: Substitute 235g whole wheat pastry flour for all-purpose flour; reduce sugar to 120g for a lighter version.

User Reviews

• “For clean cuts, cool logs for 15 minutes before slicing—use a sharp chef’s knife. Excellent with 90g dried cranberries and 235g whole wheat pastry flour.”

• “My new go-to! Toasted lightly salted pistachios were too salty, so omit salt. Add 150g chopped apricots for a chewy twist.”

• “Christmas cookie win: Green pistachios + red cranberries = festive Xmas treats. Double the pistachios for extra crunch!”

Final Notes: Biscotti are best enjoyed with espresso or tea. Store in an airtight tin at room temperature for freshness.