Easy Biscotti Recipe with Pistachios (w/Video)

Foolproof, easy biscotti recipe. Perfectly dense, crunchy biscotti flavored with pistachios and a hint of cardamom. This recipe makes 24 pieces, and they will keep well for a while! Be sure to read through for important tips and watch the video below!

Biscotti

You may think of them as hip, individually wrapped cookies, found normally at local coffee shop.

You are not wrong. But let’s try this…

Biscotti: centuries-old Italian cookies which derive their name from the Latin “biscoctus,” meaning “twice cooked or twice baked.” The dough is first formed into logs, baked, cooled, and baked again.

What qualifies for the best biscotti?

Let’s just agree that the best biscotti out there meet three criteria:

• Dense
• Perfectly crunchy, but never too hard to bite on
• Flavorful

My mom makes a mean Italian anise biscotti, and she also makes an equally tasty version flavored with orange zest. And I must confess, she kinda ruined my enjoyment of all the neatly packaged stuff at the coffee shop.

So, I’ve set out to make my own version of mom’s perfectly crunchy biscotti, except with a different flavor combo: pistachios and a hint of fragrant cardamom. (You can also add some dried fruit like dried cranberries if you want to add a festive touch). Enjoy biscotti with a drink like Carajillo (spiked coffee), Arabic mint tea or this thick, and totally indulgent Italian Hot Chocolate.

Is biscotti better with oil or butter?

Should biscotti have butter? Some purists will tell you that they should only be made with oil. But, step aside from tradition for a second and you might find it helpful to use a little bit of butter, which may be the difference between perfectly crunchy biscotti and ones that may be too hard to bite on.

How do you make biscotti from scratch?

The process is pretty straight forward. Make a batter, chill it, then bake it twice in two different forms. Here is how:

• Make the batter
  Here you’ll mix the dry ingredients of all-purpose flour and baking powder using a whisk. Then, with the help of a hand mixer, you’ll mix the butter and sugar in a large bowl until nice and fluffy. Add in one egg at a time, beating on a lower speed until combined.
  You guessed it, add the dry ingredients to the large bowl with the wet ingredients.
  Fold in the pistachios, cardamom, and vanilla extract.
  
• Chill the batter
  Because the dough can be sticky and hard to form, it’s important to chill the batter for a good 30 minutes before baking the first time.
  Prepare a baking sheet and line it with parchment paper then dust it with a little flour. Transfer the batter to the baking sheet and chill in the fridge.

• Form the batter into a log
  It helps to dust your hands with a bit of flour. Begin to form the chilled dough into a 12-inch long log. It does not need to be perfect, the dough will spread a bit when it bakes.
  
• Bake
  The first round, you will bake the log of batter for about 25 minutes at 350 degrees F. The dough will still be soft when you take it out.
  
• Slice the once baked log
  Let it cool for 10 to 20 minutes, then using a serrated knife slice up the log into 1/2-inch slices
  
• Bake a second time
  Now, reduce the oven heat to 275 degrees F. Arrange the slices flat on your large baking sheet lined with parchment paper. Bake for 30 to 35 minutes, making sure to turn the biscotti over part-way through so that both sides crisp up.
  
• Cool completely
  It helps to arrange the baked biscotti on a wire rack to allow them to crisp completely

How do you cut biscotti without crumbling?

Two things help with this:

First, when you begin to cut the dough after the first bake, it is important that you allow the dough to cool for 10 to 20 minutes (set a timer for this). If you leave it too long, the dough will be too hard to cut into. But if you begin to slice while the dough is quite hot, they will crumble.

And, always use a serrated knife and cut the biscotti cookies in a sawing motion. This will help reduce crumbling.

How thick should they be?

Ideally, you should cut the biscotti to be about 1/2 inch in thickness. But you can go slightly thicker if you like.

How long will homemade biscotti last?

Since this recipe makes 24 pieces, it’s the perfect batch to make for when you have company or to simply store for later use. As with other Italian classics like Potato Gnocchi, it’s a great way to get ahead yet still impress at a party.

If stored properly, homemade biscotti will last anywhere for 10 days to 2 weeks. And if you’re really after the best way to store them so that the biscotti will remain crunchy, here are a few tips:

• First, be sure the biscotti are completely cooled before storing (use a wire rack to cool them so that the cookies will crisp well on both sides)
• Store biscotti in a loosely covered glass jar or tin (metal) container (what the container is made of makes a difference)
• Line the jar or container with paper towel, this is optional but it does help

Like chewy pieces of Turkish delight, or decadent chocolate covered dates, biscotti makes a perfect addition to holiday dessert trays.

How do I keep them crunchy?

Let’s say that after you followed instructions for storage your biscotti still lost a bit of their crunch, there is a way to help that!

Stick them in the oven for a few minutes at a lower temperature.

Heat the oven to 300 degrees F. Stand up the biscotti on your baking sheet so the cut sides are fully exposed to the hot air. The hot air circulating on both sides of the biscotti will help dry them as they bake again briefly.

More baking recipes to try

• Baklava Recipe (step-by-step)
• Banana Walnut Bread
• Challah Bread
• Jerusalem Bagels

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