Biscotti with pistachios
10 servings
40 minutes
Biscotti with pistachios is a traditional Italian cookie from Tuscany, known for its crunchy texture and rich flavor. These twice-baked slices acquire a golden hue and special hardness, making them perfect with coffee or sweet wine. Pistachios add nutty tenderness, while lemon zest refreshes the taste with a light citrus note. Biscotti is often served with dessert drinks, dipped in tea, coffee, or Vin Santo—a classic Tuscan wine. They are convenient to take along as their dry structure allows for long storage while remaining tasty. This recipe embodies Italian culinary mastery that creates an elegant treat from simple ingredients to savor at any moment.
1
Preheat the oven to 180 degrees. Combine flour, sugar, and baking powder. Add the egg and mix. Add peeled unsalted pistachios and lemon zest, and mix.
- Wheat flour: 100 g
- Sugar: 100 g
- Baking powder: 1 tablespoon
- Chicken egg: 1 piece
- Pistachios: 50 g
- Lemon zest: 50 g
2
Knead the dough and form a long rope, place it on a greased baking sheet. Slightly press down on top and bake for 20 minutes until pale yellow.
3
Cool for 10 minutes, cut into 10 cm diagonal strips. Place pieces on a baking sheet and bake for another 10 minutes until golden brown. Let cool completely.