Pistachio Cardamom Biscotti 10 Steps
Place the sugar and butter in the bowl of a stand mixer. With the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.
Sift the flour, cardamom and baking powder in the same bowl. Beat for just 30 seconds, add in the pistachios. Beat again just until everything is combined.
Refrigerate the dough for 30 minutes.
In the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.
Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long, flatten the top slightly with your hand.
Brush the top with milk and lightly dust with sugar.
Bake for 20 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
Remove the dough from the oven and let cool for 10 minutes (the dough should still be quite soft). Take a serrated knife and cut the log into 1/2 cm. Arrange the biscotti slices flat in one layer on the baking sheet.
Reduce the oven heat to 300°F. Bake for another 20-25 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.
Serve the biscottis with coffee or tea and enjoy!