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If you’re craving a delightful crunchy treat that pairs perfectly with your afternoon coffee or tea, this Homemade Almond and Pistachio Biscotti Recipe is exactly what you need. With a wonderful balance of nutty flavors and that signature crisp snap, these biscotti cookies are as charming as they are addictive. They bring together toasty almonds and vibrant pistachios in a tender, buttery dough that’s twice-baked to perfection, creating a truly irresistible snack everyone will adore.
Ingredients You’ll Need
Gathering the right ingredients for this Homemade Almond and Pistachio Biscotti Recipe is simple yet crucial. Each component plays a key role in delivering the perfect balance of texture, flavor, and that golden-baked look that makes these cookies so inviting.
- Almonds and Pistachios (1 cup): Toasted and chopped for that deep, nutty flavor and satisfying crunch.
- All-purpose flour (3 1/4 cups): The backbone of the dough, providing structure and the perfect crumb.
- Baking powder (2 1/2 tsp): Adds a gentle lift to keep the biscotti from being too dense.
- Fine sea salt (1/2 tsp): Enhances all the flavors and balances the sweetness beautifully.
- Unsalted butter (8 Tbsp, softened): Brings richness and tenderness to the biscotti.
- Granulated sugar (1 cup): Sweetens just right, providing that classic biscotti sweetness and crunch.
- Vanilla extract (2 tsp): A comforting note that rounds out the nutty flavors.
- Large eggs (3, room temperature): Bind everything together while keeping the dough tender yet firm.
- Chocolate chips (1/2 cup, optional): Melted for dipping or drizzling, adding a luscious touch to finish.
How to Make Homemade Almond and Pistachio Biscotti Recipe
Step 1: Toast the Nuts to Perfection
Start by toasting your almonds and pistachios in a dry skillet over medium heat. This step unlocks their rich flavor and deepens their aroma, making every bite more memorable. Keep stirring or shaking the pan every 20-30 seconds to avoid burning. Once they turn a light golden brown with a fragrant nutty scent, remove them and let cool completely before chopping coarsely. This simple toast step elevates your biscotti from ordinary to extraordinary.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. This mix ensures your biscotti have the perfect rise and flavor balance while keeping the texture delightfully tender yet firm. Whisking also helps to evenly distribute the baking powder for consistent baking results.
Step 3: Cream the Butter and Sugar
Using a stand mixer or handheld electric mixer, beat the softened butter with the granulated sugar on medium-high speed for about 3 minutes. You’ll want a light, creamy mixture in the bowl—that’s where the magic for a tender crumb begins. This step ensures the sugar integrates smoothly and aerates the dough just enough to set you up for a perfectly textured biscotti.
Step 4: Add Vanilla and Eggs
Next, pour in the vanilla extract and add your eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to make sure everything combines beautifully. The eggs provide structure and moisture, binding your ingredients into a cohesive dough while keeping it tender.
Step 5: Combine Flour Mixture and Fold in Nuts
Slowly add the dry flour mixture into the wet ingredients. Mix gently until just combined—overmixing can lead to tough biscotti, so be gentle. The dough should feel tacky but manageable. Finally, fold in the toasted, chopped almonds and pistachios evenly to distribute those delightful bursts of crunch.
Step 6: Shape and First Bake
Divide your dough into three equal portions. On a parchment-lined baking sheet, shape each piece into a log about 9 inches long, 3 inches wide, and three-quarters of an inch thick. Keep some space between the logs because they’ll spread slightly. Bake at 350˚F for 25 to 28 minutes until golden around the edges. The first bake cooks the dough through and sets the shape.
Step 7: Slice Into Biscotti
After baking, carefully transfer each log to a clean cutting board. Using a serrated knife, slice the logs on a diagonal into roughly 1-inch-thick pieces. Cutting on the diagonal not only looks beautiful but also maximizes the biscotti’s irresistible crunchy edges. Be gentle to keep the slices intact.
Step 8: Second Bake for Crunch
Arrange the biscotti cut-side down on the parchment-lined baking sheet, spacing evenly. Returning them to the oven at 350˚F for another 15 to 18 minutes dries them out completely, giving that iconic crunchy biscotti texture. They will crisp further as they cool, so don’t worry if they seem slightly soft when hot.
Step 9: Cool and Enjoy
Let your biscotti cool on a wire rack completely. For an extra touch of indulgence, melt chocolate chips and dip or drizzle your biscotti, adding a silky contrast that’s hard to resist. These Homemade Almond and Pistachio Biscotti Recipe cookies are now ready to be savored with your favorite warm beverage.
How to Serve Homemade Almond and Pistachio Biscotti Recipe
Garnishes
Consider sprinkling a pinch of flaky sea salt on your chocolate-dipped biscotti to elevate the flavor contrast. You can also dust them lightly with powdered sugar for a delicate sweetness and an elegant presentation, especially if gifting or hosting.
Side Dishes
Serve these biscotti alongside a robust cup of freshly brewed espresso, a smooth latte, or even a cup of hot herbal tea. They also pair wonderfully with dessert wines like Vin Santo, offering an authentic Italian treat experience for your guests.
Creative Ways to Present
Stack biscotti in a tall glass jar tied with rustic twine for an inviting kitchen countertop gift or party favor. Alternatively, arrange them on a charcuterie board alongside nuts, dried fruits, and cheese for an unexpected sweet element that impresses.
Make Ahead and Storage
Storing Leftovers
Your biscotti can be stored in an airtight container at room temperature for up to two weeks without losing their signature crunch. Proper sealing keeps them fresh and shielded from humidity, maintaining their crisp texture and nutty flavor perfectly.
Freezing
If you want to extend their shelf life, freeze your biscotti in a sealed freezer bag or container. They will keep beautifully for up to three months. When you’re ready to enjoy them, simply thaw at room temperature for a few hours.
Reheating
To revive that fresh-from-the-oven crunch, warm biscotti briefly in a preheated 325ËšF oven for 5 minutes. Avoid microwaving, as it can make them chewy instead of crispy. This little step restores their delightful texture and aroma every time.
FAQs
Can I substitute other nuts in this biscotti recipe?
Absolutely! While almonds and pistachios provide a fantastic flavor combo, you can substitute or mix in walnuts, hazelnuts, or pecans depending on what you have on hand or your flavor preference.
Is it necessary to toast the nuts before adding them?
Toasting nuts is optional but highly recommended. It enhances their flavor and adds depth to the biscotti. Raw nuts will work, but you’ll miss out on that toasty aroma and rich taste.
Can I make biscotti without eggs?
Eggs are important here as they act as the binder and contribute to the tender but crisp texture. If you need an egg-free version, you might try a substitute like applesauce or commercial egg replacers, but the texture will differ slightly from the traditional biscotti.
Why is there a two-step baking process?
The two-step baking is key for biscotti’s characteristic crunch. The first bake cooks the dough through, while the second bake dries out the sliced cookies to create that satisfying crunch without being hard to bite.
Can I add dried fruit or spices to this recipe?
Yes! Feel free to incorporate dried cranberries, cherries, or orange zest for a fruity twist. A touch of cinnamon or cardamom can also add warm spice notes that complement the nuts beautifully.
Final Thoughts
Making this Homemade Almond and Pistachio Biscotti Recipe is more than just baking cookies—it’s about creating moments of joy and sharing a timeless Italian treat with loved ones. The process is rewarding, the flavors rich and comforting, and the result is an irresistible crunchy delight that will keep you coming back for more. Give it a try—you’ll soon see why these biscotti become a trusted favorite!
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Print
Homemade Almond and Pistachio Biscotti Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 30 biscotti cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
Description
This classic Biscotti recipe yields crunchy, twice-baked Italian cookies perfect for dipping into coffee or tea. With toasted almonds or pistachios providing delightful crunch and a subtle nutty flavor, these biscotti are lightly sweetened with vanilla and sugar. Optional chocolate drizzle adds an indulgent touch to these crisp treats that keep well and make excellent gifts or snacks.
Ingredients
Nuts
- 1 cup almonds or pistachios (or a combination of both)
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
Wet Ingredients
- 8 Tbsp unsalted butter (softened)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
Optional
- 1/2 cup chocolate chips (to melt and dip or drizzle)
Instructions
- Toast the Nuts (optional): Set a large dry skillet over medium heat. Add nuts in a single layer and toast them for 5-7 minutes, stirring every 20-30 seconds to avoid scorching. When lightly golden and fragrant, transfer to a cutting board to cool. Once cooled, coarsely chop them.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt until fully combined.
- Cream Butter and Sugar: Using a stand mixer or electric hand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed for about 3 minutes until fluffy and well incorporated.
- Add Vanilla and Eggs: Mix in vanilla extract. Then add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed to ensure even mixing.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the butter mixture, mixing just until combined. The dough should be tacky but not overmixed. Fold in the chopped toasted nuts gently to distribute evenly.
- First Bake: Divide the dough into three equal portions. On a parchment-lined baking sheet, shape each piece into a log approximately 9 inches long, 3 inches wide, and 3/4 inches thick, spacing them 2 inches apart. Bake at 350°F (175°C) for 25-28 minutes or until edges are just starting to turn golden.
- Cut Biscotti: Remove the baked dough logs from the oven and transfer to a clean cutting board. Using a serrated knife, slice each log diagonally into 1-inch wide biscotti pieces carefully to avoid crumbling.
- Second Bake: Arrange the biscotti cut-side down on the parchment-lined baking sheet, spacing them evenly. Bake again at 350°F (175°C) for 15-18 minutes until golden and firm. The biscotti will harden more as they cool.
- Cool and Serve: Transfer the biscotti to a wire rack to cool completely. Optionally, drizzle or dip them in melted chocolate for added flavor and presentation.
Notes
- Toasting the nuts enhances their flavor but is optional.
- Using room temperature eggs helps achieve a smooth batter.
- Be careful not to overmix the dough to keep biscotti light and tender inside while maintaining crunch.
- Allow biscotti to cool fully before storing in an airtight container to preserve crispness.
- Chocolate coating is optional but provides a delicious contrast to the nutty crunch.
