Description
Crisp and nutty Italian cookies perfect for dipping in coffee or tea.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup shelled pistachios
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Beat eggs and vanilla in another bowl. Add to dry ingredients.
- Fold in pistachios until dough forms.
- Shape dough into a log on the baking sheet. Bake for 25 minutes.
- Cool for 10 minutes, then slice diagonally into 1/2-inch pieces.
- Bake slices for 10 more minutes until golden. Cool completely.
Notes
- Store in an airtight container for up to 2 weeks.
- For softer biscotti, reduce second bake time to 8 minutes.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotto
- Calories: 90
- Sugar: 5g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
