Pistachio Cardamom Biscotti



Biscotti, known also 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 diagonal and bake for second time until they are crisp. Biscotti can have many flavors 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 airtight and store them in the freezer for 3 months.


Yield: 30 Servings

Prep Time: 20 minutes

Bake Time: 45 minutes


Ingredients:

  • 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 cups pistachio

  • 2 tablespoons milk


Instructions:

  1. Place the sugar and butter in a 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.

  2. Sift the flour, cardamom and baking powder in the same bowl. Beat for just 30 seconds, add in the pistachio. Beat again just until everything combine

  3. Refrigerate the dough for 30 minutes.

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

  5. Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long, flat the top slightly with your hand.

  6. Brush the top with milk and lightly dust with sugar.

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

  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.

  9. Reduce the oven heat to 300F. 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.

  10. Serve the biscottis with coffee or tea and enjoy!

نوش جان






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