Pistachio Biscotti Recipe

🕒 Prep Time: 30 minutes
🕒 Cook Time: 55 minutes
🕒 Total Time: 1 hour and 25 minutes

Description:

Indulge in the irresistible crunchiness of Pistachio Biscotti, a delightful treat perfect for any occasion. These crunchy Italian cookies are infused with the nutty flavor of pistachios, boasting a hint of sweetness and a burst of citrusy zest. Whether paired with a steaming cup of coffee or enjoyed as a standalone snack, these biscotti are sure to please your taste buds.

Recipe Category:

Dessert

Keywords:

Cookie & Brownie, Fruit, Nuts, European, Weeknight, < 4 Hours

Nutritional Information (Per Serving):

• Calories: 219.8
• Fat Content: 9.7g
• Saturated Fat Content: 2.7g
• Cholesterol Content: 42mg
• Sodium Content: 92.9mg
• Carbohydrate Content: 29.1g
• Fiber Content: 1.3g
• Sugar Content: 11.8g
• Protein Content: 4.6g

Ingredients:

Instructions:

1. Preheat Oven: Heat your oven to 325 degrees Fahrenheit.

2. Prepare Baking Sheet: Position a rack in the center of the oven and line a baking sheet with parchment paper.

3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

4. Mix Wet Ingredients: In a large bowl, whisk together the eggs, sugar, butter, margarine, vanilla extract, almond extract, and lemon peel until well combined.

5. Incorporate Dry Ingredients: Gradually stir in the dry ingredients mixture into the wet ingredients until you achieve a smooth dough consistency.

6. Add Pistachios: Fold in the pistachios into the dough mixture, ensuring they are evenly distributed.

7. Shape Dough: Form the dough into a 15×4 ½-inch log shape on the prepared baking sheet.

8. Bake First Time: Place the baking sheet in the preheated oven and bake for approximately 30 minutes, or until the edges of the log are lightly browned and a toothpick inserted into the center comes out clean.

9. Cooling: Allow the baked log to cool for 15 minutes on a wire rack. Keep the oven on.

10. Slice Biscotti: Using a serrated knife, slice the log diagonally into 18 ½-inch thick slices.

11. Second Bake: Lay the sliced cookies flat on the baking sheet and return them to the oven for an additional 10-12 minutes, or until the bottom of the cookies turns golden brown.

12. Flip and Bake Again: Flip the cookies over and bake for an additional 10-12 minutes, or until both sides are evenly golden brown.

13. Cool Completely: Once baked, transfer the biscotti to wire racks to cool completely.

14. Serve: Enjoy your homemade Pistachio Biscotti with a cup of coffee or tea, or share them with family and friends as a delightful treat.

Note:

If pistachios are not available, you can substitute them with almonds for a different flavor twist.

Experience the joy of baking and savor the delightful crunch of these Pistachio Biscotti cookies, perfect for any time of the day!