Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups shelled raw pistachios, roughly chopped
- 1 tablespoon orange zest (optional but recommended)
- 1-2 teaspoons anise seeds (optional, for traditional flavor)
For Egg Wash (Optional):
- 1 egg, beaten with 1 tablespoon water
Instructions
- Preheat and Prepare – Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Toast the Pistachios – Spread the chopped pistachios on a small baking sheet and toast in the preheated oven for 5-7 minutes until fragrant and lightly golden. Watch carefully to prevent burning. Remove and let cool completely. Keep the oven at 350°F.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar – In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together on medium speed for 2-3 minutes until light and fluffy.
- Add Eggs and Extracts – Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, almond extract, and orange zest (if using) until fully incorporated.
- Combine Wet and Dry – With the mixer on low speed (or using a wooden spoon), gradually add the flour mixture to the wet ingredients. Mix just until the flour is incorporated and no streaks remain. The dough will be thick and slightly sticky.
- Add Pistachios – Fold in the cooled toasted pistachios (and anise seeds if using) with a spatula or wooden spoon until evenly distributed throughout the dough.
- Shape the Logs – Turn the dough out onto the prepared baking sheet. With lightly floured hands, divide the dough in half and shape each half into a log approximately 12 inches long, 2-3 inches wide, and 3/4 inch tall. Space the logs at least 3 inches apart as they will spread during baking. The logs don’t need to be perfect—slightly rustic is fine!
- Optional Egg Wash – If desired, brush the tops of the logs with the beaten egg wash for a shiny, golden finish.
- First Bake – Bake for 25-30 minutes until the logs are golden brown, firm to the touch, and a toothpick inserted in the center comes out clean. They will spread slightly and may crack a bit on top—this is normal.
- Cool and Slice – Remove from the oven and let the logs cool on the baking sheet for 15-20 minutes. Keep the oven on. Once cool enough to handle, transfer the logs to a cutting board. Using a sharp serrated knife, cut each log diagonally into 3/4-inch thick slices. Use a gentle sawing motion to prevent crumbling.
- Second Bake – Arrange the sliced biscotti cut-side down on the same baking sheet (you may need two sheets). Return to the oven and bake for 10-12 minutes. Flip each biscotti over and bake for another 10-12 minutes until both sides are golden and crisp.
- Final Cooling – Transfer the biscotti to a wire cooling rack and let them cool completely. They will continue to crisp up as they cool. This is when they develop that perfect crunchy texture!
- Store and Enjoy – Once completely cooled, store in an airtight container at room temperature for up to 3 weeks, or freeze for longer storage.
Notes
- Don’t Rush the Cooling – Let the logs cool for at least 15 minutes before slicing, or they may crumble. They should feel firm to the touch.
- Sharp Knife is Key – A serrated knife works best for clean cuts without crushing the biscotti. Wipe the blade between cuts if it gets sticky.
- Second Bake Time – The longer you bake during the second bake, the crunchier they’ll be. For slightly softer biscotti, reduce the second bake by 3-4 minutes per side.
- Nut Substitutions – If pistachios are too expensive, you can use half pistachios and half almonds, or all almonds for traditional biscotti.
- Storage Secret – Biscotti actually improve over the first few days as flavors meld. Don’t worry if they seem too hard at first—dunking transforms them!
- Prep Time: 20 minutes
- Cook Time: 55 minutes (includes both baking sessions)
- Category: Desert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscotti
- Calories: 95
- Sugar: 6g
- Sodium: 45mg
- Fat: 4.5g
- Saturated Fat: 28g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg