Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Pistachio Biscotti
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- Level: Easy
- Total: 3 hr 25 min
- Active: 35 min
- Yield: about 64 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 75
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 40 mg
These pistachio biscotti are anything but ordinary — the warm, floral spice of cardamom and the bright zest of orange take the classic Italian cookie in a fragrant direction. Crunchy and nutty with just the right sweetness, they’re perfect for dipping into coffee, tea or even a little after-dinner dessert wine. They also keep beautifully, making them a lovely treat to gift or to keep stashed in the cookie jar for whenever a little something special is needed.
- Level: Easy
- Total: 3 hr 25 min
- Active: 35 min
- Yield: about 64 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 75
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 40 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the flour, baking powder, cardamom and kosher salt in a medium bowl; set aside.
- Add the sugar and butter to a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and orange zest; mix just to combine. Reduce the mixer speed to low, add the flour mixture and beat until just combined. Beat in the pistachios.
- Transfer the dough to the prepared baking sheets and form into four 12-by-1 1/2-inch logs, wetting your hands with a little water and using the parchment to help you shape them. Bake until the dough is flattened slightly, light golden brown on top and looks dry, 25 to 30 minutes. Let cool on the baking sheets for 30 minutes. Leave the oven on.
- Using a sharp serrated knife, slice each log into 1/2-inch slices and transfer back to the baking sheets. Bake until the cookies are slightly more golden around the edges, 10 to 12 minutes. Let cool completely on the baking sheets, about 1 hour.
- Microwave the chocolate in a medium microwave-safe bowl, stirring halfway through, until melted, about 1 minute. Pour the chocolate into a tall glass or liquid measuring cup. Dip a third of each cookie into the chocolate, then place back on the baking sheets. Sprinkle the chocolate with the flaky sea salt. Let the chocolate harden before serving, about 30 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
