TasteToronto | Pistachio Cardamom Biscotti

Pistachio Cardamom Biscotti

Easy

Pistachio Cardamom Biscotti

Pistachio Cardamom Biscotti

Method

Pistachio Cardamom Biscotti 10 Steps

  • Step 1

    Place the sugar and butter in the bowl of a stand mixer. With the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.

  • Step 2

    Sift the flour, cardamom and baking powder in the same bowl. Beat for just 30 seconds, add in the pistachios. Beat again just until everything is combined.

  • Step 3

    Refrigerate the dough for 30 minutes.

  • Step 4

    In the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.

  • Step 5

    Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long, flatten the top slightly with your hand.

  • Step 6

    Brush the top with milk and lightly dust with sugar.

  • Step 7

    Bake for 20 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.

  • Step 8

    Remove the dough from the oven and let cool for 10 minutes (the dough should still be quite soft). Take a serrated knife and cut the log into 1/2 cm. Arrange the biscotti slices flat in one layer on the baking sheet.

  • Step 9

    Reduce the oven heat to 300°F. Bake for another 20-25 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.

  • Step 10

    Serve the biscottis with coffee or tea and enjoy!

Tags:

Toronto Recipes

biscotti

Cardamom Biscotti

Pistachio Biscotti

Pistachio Cardamom Biscotti

Easy

Pistachio Cardamom Biscotti

Tara Omidvar
written by

Tara Omidvar

Pistachio Cardamom Biscotti

Yields:

Serves 30

Prep Time:

0 hours 20 mins

Inactive Time:

0 hours 30 mins

Cook Time:

0 hours 45 mins

0.0

Rate This Recipe

Italian

Sweets

Ingredients

Pistachio Cardamom Biscotti

  • 3/4 cup granulated sugar (plus more for dusting)

  • 4 tablespoons unsalted butter

  • 2 eggs

  • 2 cups all-purpose flour

  • 1 teaspoon ground cardamom

  • 1 teaspoon baking powder

  • 3/4 cup pistachios

  • 2 tablespoons milk

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Method

Pistachio Cardamom Biscotti 10 Steps

  • Step 1

    Place the sugar and butter in the bowl of a stand mixer. With the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.

  • Step 2

    Sift the flour, cardamom and baking powder in the same bowl. Beat for just 30 seconds, add in the pistachios. Beat again just until everything is combined.

  • Step 3

    Refrigerate the dough for 30 minutes.

  • Step 4

    In the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.

  • Step 5

    Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long, flatten the top slightly with your hand.

  • Step 6

    Brush the top with milk and lightly dust with sugar.

  • Step 7

    Bake for 20 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.

  • Step 8

    Remove the dough from the oven and let cool for 10 minutes (the dough should still be quite soft). Take a serrated knife and cut the log into 1/2 cm. Arrange the biscotti slices flat in one layer on the baking sheet.

  • Step 9

    Reduce the oven heat to 300°F. Bake for another 20-25 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.

  • Step 10

    Serve the biscottis with coffee or tea and enjoy!

Tags:

Toronto Recipes

biscotti

Cardamom Biscotti

Pistachio Biscotti

Pistachio Cardamom Biscotti