Biscotti is a crispy Italian cookie which is perfect for dunking. What makes it different from other cookies is that it is baked twice and it does not call for any oil or butter. Pistachios and cherries add extra flavor to these cookies.
Pistachio Biscotti Recipe
Course: Snacks, DessertCuisine: ItalianDifficulty: MediumServings
20
biscottiPrep time
20
minutesCooking time
40
minutesThis crunchy and sweet pistachio biscotti is a perfect snack with hot tea or coffee.
Ingredients
1.5 cup of all purpose flour
1/4 cup of cornmeal
2 eggs
1 tsp of baking powder
pinch of salt
3/4 cup of sugar
2 tsp of vanilla extract
3/4 cup of pistachios, shelled and coarsely chopped
1/2 cup of dried cherry or cranberry
Directions
- Preheat oven to 350F and grease baking tray or line in with parchment paper .
- Mix flour, cornmeal, salt, baking powder. In another bowl, whisk eggs with sugar till it becomes pale in color.
- Now add vanilla to the wet mixture and mix well.
- Then little by little incorporate flour mixture into the wet ingredients and mix until well combined. Fold in the cranberries and pistachios.
- Divide the dough in half and transfer both halves to the baking tray and shape it like a log of about 8-10 inch length. (Try to shape the dough with wet hands to make it easier as the dough will be super sticky).
- Flatten the log to about 2-3 inch width and bake it for 25-30 minutes.
- Remove the log from oven and let it cool for 8-10 minutes.
- Take the log to cutting board and diagonally cut it into slices of about 3/4 inch width and bake again for 8-10 mins, flip over and again bake for 8-10 minutes till it becomes crispy.
Notes
- Add in your choice of nuts and dried fruits like almonds and cranberries or raisins instead of pistachios and cherries.
