Pistachio Cardamom Biscotti

20 mins Prep Time

45 mins Cook Time

Written By

Tara Omidvar

Biscotti, also known as cantucci, are Italian biscuits that originated in the Tuscan city of Prato. Classic biscotti cookies are dry and crisp, perfect for dipping in hot coffee or tea.

Biscotti are baked twice, which gives them their dry, crunchy texture. The dough is first shaped into a log and baked, then sliced diagonally and baked for a second time until they are crisp.

Biscotti can have many flavours and it can have different nuts or dried fruits. I used pistachio and cardamom here, which are a perfect match together.

You can store the biscotti in an airtight container at room temperature. They will stay fresh for 1-2 weeks. You can also wrap your biscotti in an airtight container and store them in the freezer for three months.

Ingredients

Pistachio Cardamom Biscotti

3/4 cup granulated sugar (plus more for dusting)
4 tablespoons unsalted butter
2 eggs
2 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
3/4 cup pistachios
2 tablespoons milk

Directions

Pistachio Cardamom Biscotti

10 Steps

Step 1

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.
Step 2

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.
Step 3

Refrigerate the dough for 30 minutes.
Step 4

In the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 5

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.
Step 6

Brush the top with milk and lightly dust with sugar.
Step 7

Bake for 20 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
Step 8

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.
Step 9

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.
Step 10

Serve the biscottis with coffee or tea and enjoy!