Perfect biscotti for the holidays…
It’s Sunday, it’s a snowy day and I was hit by the urge to bake. On a snowy cold day, baking is therapeutic for me. And I baked these crispy & crunchy pistachio biscotti. The nutty pistachios, the candied dried fruits along with the crispy texture of the biscotti, it was an absolute delight. Dunk the biscotti in tea or coffee, sit back and just enjoy.
Biscottis are double baked cookies, and they are cripsy & crunchy. After the first baking, biscotti will be soft have to bake it again that’s when they will turn crispy & crunchy.
Chocolate Almond Coconut Biscotti recipe, click here
Cappuccino Biscotti recipe clickk here
Easiest Best Tasting Pistachio Biscotti | With Simple Ingredients
Prep time
Cook time
Total time
Author: Thasneen
Cuisine: American
Serves: Makes 16
Ingredients
- Granulated white sugar- ⅔ cup
- Eggs- 2, large
- Vanilla extract- 1 tsp
- All purpose flour- 1¾ cups
- Baking powder- 1 tsp
- Salt- ¼ tsp
- Unsalted pistachios, sliced- ½ cup
- Candied fruits or dried cranberries or cherries- ½ cup
Instructions
- Preheat the oven to 350 F or 177 C.
- To a bowl, add flour, baking powder and salt; combine well.
- Into another bowl, add sugar and eggs.
- Using an electric hand mixer (or use a stand mixer with paddle attachement) beat the sugar and eggs well till the mixture turns pale and fluffy, about 4 to 5 minutes.
- Add vanilla extract, beat for a minute.
- Add the flour mix.
- Beat at low speed until well incorporated. Do not over beat.
- Add the chopped pistachios and candied fruits, combine well.
- I've added candied fruits, I enjoy the bite of candied fruits in my biscotti.
- The dough will be very sticky.
- Spread flour generously on a clean counter top or a wooden board.
- Transfer the dough onto the flour, roll the dough into a log shape.
- If the dough is still sticky, add more flour on the surface and gently roll it. Flour will help to roll the dough.
- Place the log onto a baking sheet lined with parchment paper.
- Place the baking sheet into the preheated oven.
- Bake for 25 minutes.
- After 25 minutes, take the baking sheet out of the oven.
- Very important Reduce the oven temperature to 325 F or 165 C.
- Place the baked log on a wire rack and let it cool down for 5 minutes.
- Place the log on a cutting board, using a sharp knife cut into ½ inch slices.
- Place the cut side down onto the baking sheet & bake for 8 minutes at 325 F or 165 C.
- After 8 minutes of baking, take the baking sheet out of the oven.
- Flip the biscotti slices over to the other side, keep the baking sheet back in the oven & bake for another 8 minutes.
- Take the baking sheet out of the oven. Let cool down.
- Biscotti will be really crispy & crunchy.
- Enjoy with tea or coffee.
- Can be stored in an air-tight container for a month.
