Pistachio Almond Biscotti

Biscotti can be traditional or adapted to many different creations to your preference.

These Pistachio Biscotti are really delicious and more gourmet than the Traditional Anisette Biscotti, we also make them often.


Get creative, make your favorite flavors, and you can even omit nuts for people who have allergies.


I love to change up a regular easy batter like this one and change it to whatever flavors my family likes.


Lemon, orange, maple, cranberry, and the list goes on and on with alternative things to add to this biscotti dough recipe.


Mix in some chopped cranberries, raisins, dates, and figs into the batter for creative versions.


Even red and green chopped cherries for the holiday season, just getting you started on so many possibilities!


Maybe you're a chocolate chip lover, add your heart's desire to this batter.


This an easy cookie to make after slicing these while warm, and putting them bake in the oven to toast again, maybe dipped in white chocolate, dark, sprinkles, or plain, this is an awesome recipe.


A traditional cookie that never grows old.


If you don't like anisette flavoring, you can add lemon, orange, almond, or any extract flavor you like!


Biscotti is a crunchy cookie that's great with a hot beverage like espresso or tea.


Check out the recipe for these pistachio Almond Biscotti, dipped or plain in the recipe card at the bottom and print it off.

What is Biscotti

Biscotti are Italian twice-baked cookies.


First, the dough is baked in a loaf, then it is sliced and those slices, or biscotti, are baked again.


Perfect with espresso and tea or dunked in any hot beverage even hot cocoa!

Suggestions:

(add 1 cup and any below)

• Chopped Cherries and for Christmas mas green and red and extracts
• Chocolate Chip
• Coconut
• Any kind of nuts
• Tint the dough with food color
• Dip into white or dark chocolate
• Add any kind of minced dried fruits
• Flavoring to match nuts, maple, pecan
• Zest and extracts lemon, lime, orange 1 teaspoon zest 2 teaspoons extracts
• Anisette flavoring with anise seeds (I don't add the seeds)

Tips

• Always cook the logs until golden brown (if they are not cooked all the way through they won't slice right)
• Use parchment paper or a Silpat mat for baking
• Only use butter for this recipe
• I personally use a serrated knife to slice the cookies on a cutting board
• Use coordinating flavored extracts and zest for changing flavors
• Dip in chocolate during the holiday and decorate the ends

Roll into logs

After the dough is mixed, roll it into logs, and place it on a baking cookie sheet.


Bake these logs for at least 25 to 35 minutes or until golden brown.


Cool a few minutes before slicing with a sharp knife.


Return to the oven to bake until toasted on both sides.

Shopping List, You Will Need

• pistachios
• unsalted butter
• eggs
• sugar
• almond extract
• all-purpose flour
• baking powder
• salt
• Optional: add 1 cup of cranberries, chocolate chips, almonds, walnuts, and pecans to the dough
• Optional: melt white or dark chocolate to dip each end into the chocolate and roll into sprinkles or chopped nuts of any kind

Don't Forget To Try Some Of My Other Pistachio Recipes!

Shamrock Cookies

Pistachio Ambrosia

Pistachio Chocolate Chunk Ice Cream

Pistachio Cake with Sugar Cone Christmas Trees

Halloween Pistachio Witches Fingers

Pistachio and Amaretto Fudge

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Italian Cookies

Our family loves cookies, but grandma's and mom's recipes for Italian biscotti will always be near and dear to our hearts.


They would make biscotti for every wedding tray, holiday, and during the year for when the company came over for a visit.


Grandma would make the espresso and always had the anisette-flavored biscotti on the table.


A traditional staple in our Italian home, I hope you will love this recipe as much as we do.

Pistachio Almond Biscotti

Yield: 24

Author: Claudia Lamascolo

prep time: 10 Mcook time: 24 Mtotal time: 34 M

This is an old Italian cookie recipe called Pistachio Biscotti, the cookies is soft inside and toasted on the outside with pistachios and almond flavoring

ingredients:

• 1 1/2 cups pistachios
• 1/2 cup (1 stick) unsalted butter
• 3 eggs
• 1 cup sugar
• 2 teaspoons almond extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Optional: add 1 cup of cranberries, chocolate chips, almonds, walnuts, and pecans to the dough
• Optional: melt white or dark chocolate to dip each end into the chocolate and roll into sprinkles or chopped nuts of any kind

instructions:

How to cook Pistachio Almond Biscotti

1. Mix all in a bowl to form a stiff dough by hand or in an industrial-style electric mixer to combine using a flat beater. 
2. On a greased cookie sheet form two loaves in thin-width shapes of a torpedo, and brush with one beaten egg ( if you love anisette flavor add another teaspoon to the egg wash). 
3. Bake at 350 until brown. 
4. Take out of the oven and cool, for 5 minutes, slice cookies on a slant, place back on the cookie sheet, and bake until toasted. 

Calories
109

Fat (grams)
22

Sat. Fat (grams)
19

Carbs (grams)
26

Net carbs
17

Sugar (grams)
14

https://www.whatscookinitalianstylecuisine.com/2012/08/grandmas-old-fashioned-italian-biscotti.html

biscotti, pistachio almond biscotti, pistachio cookies, Italian pistachio cookies, Italian biscotti, Italian pistachio almond biscotti

cookies, Italian cookies, nut recipes, Pistachio recipes

Italian

Created using The Recipes Generator

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Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2019.