Description
Crispy twice-baked Italian cookies with pistachios.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the sugar and eggs until light. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the pistachios.
- Divide the dough in half and shape each half into a log about 10 inches long.
- Place the logs on the prepared baking sheet.
- Bake for 25-30 minutes, or until golden brown.
- Let the logs cool for 15 minutes. Reduce oven temperature to 300°F (150°C).
- Slice each log into 1/2-inch thick slices.
- Place the slices cut-side up on the baking sheet.
- Bake for another 10-15 minutes, flipping halfway through, until crisp.
- Let cool completely on a wire rack.
Notes
- Store biscotti in an airtight container.
- Dip in coffee or tea for serving.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian