Pistachio Biscotti | Crunchy Italian Dipping Cookies
These are the best Pistachio Biscotti you will ever have. Intense flavoured with your favourite spices. Not too dry. Very easy to make.
Ingredients
* 1 cup all-purpose flour (125 g)
* 1 cup whole grain flour (125 g)
* 1 tsp baking powder
* 1/2 tsp salt
* 3 tbsp melted butter (42g)
* 3/4 cup granulated brown sugar (150g)
* 2 large eggs
* 2 tsp all spice (or 2 tsp vanilla extract)
* 2/3 – 1 1/2 cups pistachio, chopped (70 – 150g) (any nuts or dry fruits)
Instructions
* Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
* In a medium bowl whisk flour, baking powder, and salt to combine. Set aside.
* In a large mixing bowl, using a handheld or stand mixer, stir eggs, sugar on medium speed until combine and sugar is disolved. Add butter and stir to combine. Stir in dry ingredients just until combined. The cookie dough should be soft and slightly sticky. If the cookie dough is too sticky add 1-2 tbsp of flour, 1 tbsp at the time.
* Fold in pistachio. Don’t overmix at any step.
* Divide cookie dough in half and form 2 equal sized logs of about 10×3 inches (26×8 cm) in size and about 1-inch height (2.5 cm). Place on the prepared baking. Brush with heavy cream or egg.
* Bake for 25 minutes. Remove from oven and let cool 10 minutes. Then cut into 1-inch slices (2.5cm). Bake for 8 minutes. Then turn them over and bake on the other side for 8 minutes. Remove from the oven and let cool for 5 minutes. Then transfer to a wire rack and let cool completely.
* Store in an airtight container at room temperature for up to 2 weeks.
ENJOY!
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