- Servings: 24 biscotti
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 1 hr 5 min
- Difficulty: Intermediate
Ingredients
- 280g (2 1/4 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 200g (1 cup) granulated sugar
- 2 large eggs
- 30ml (2 tablespoons) honey
- 5ml (1 teaspoon) vanilla extract
- 75g (1/2 cup) shelled and chopped pistachios
Instructions
- Preheat and Prepare: Begin by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- Dry Ingredient Mixture: In a roomy bowl, whisk the flour, sugar, baking powder, baking soda, and salt thoroughly.
- Wet Ingredient Incorporation: Add the eggs, honey, and vanilla to the bowl, using an electric mixer on medium speed to blend into a cohesive dough.
- Pistachio Folding: Gently fold the chopped pistachios into the mixture, ensuring even distribution.
- Dough Shaping: Split the dough in half and mold each portion into a log measuring about 9 inches in length and 1.5 inches in width. Arrange on the baking sheet with space in between.
- First Bake: Bake the logs for 25-30 minutes until they are a light golden hue and have a firm feel. Once done, allow them to cool on the sheet for 10 minutes.
- Slice and Ready for Second Bake: Lower the oven temperature to 325°F (165°C). With a serrated knife, slice the logs into 1/2-inch thick pieces and lay them cut side down on the baking sheet.
- Second Bake: Bake the slices for 10-15 minutes, until golden brown. Turn the biscotti over and bake the reverse sides until they reach a similar golden color.
- Cooling and Storing: Let the biscotti cool completely on a wire rack. Keep in an airtight container for optimal freshness, lasting up to one week.
Tips for Success Pistachio Honey Biscotti
- To ensure even baking, rotate the baking sheet halfway through the first bake.
- Slicing while the logs are warm is key for clean cuts; wait too long and the biscotti may crumble.
- Variation is the spice of life—experiment with different nuts or a drizzle of dark chocolate for a unique twist.
Nutrition Information: Calories: 250 | Protein: 5g | Carbs: 30g | Fat: 12g
Frequently Asked Questions
Can I use a different type of nut for this recipe?
Yes, feel free to substitute pistachios with almonds, walnuts, or hazelnuts for different flavor profiles.
What’s the best way to store biscotti to keep them crunchy?
Store biscotti in an airtight container at room temperature to maintain their crispness.
Is it possible to make this recipe gluten-free?
Yes, you can use a gluten-free flour blend designed for baking in place of all-purpose flour.
Are there any other flavors that go well with honey and pistachio?
Orange zest, cardamom, and cinnamon can be wonderful additions to this recipe.
Can biscotti be frozen for later use?
Yes, once cooled, biscotti can be stored in a freezer-safe container and frozen for up to 3 months.