Italian pistachio biscotti trace their origins to the traditional cantucci or biscotti di Prato from the Tuscany region, which were originally made with almonds. Over time, variations emerged across Italy, incorporating regional ingredients like pistachios, especially in Sicily, where pistachios are a prized local crop. Bronte, a small town in Sicily, is particularly famous for its high-quality pistachios, often called “green gold” for their vibrant color and rich flavor. Incorporating these pistachios into biscotti adds a unique, nutty sweetness and a touch of Sicilian identity to the classic twice-baked cookie. Today, pistachio biscotti are enjoyed around the world as a sophisticated twist on a traditional Italian favorite, perfect for pairing with coffee, dessert wine, or even on their own as a crunchy snack.

Indulge in the delightful Italian pistachio biscotti, a crunchy and nutty cookie that pairs perfectly with a delightful espresso or a sweet dessert wine. Whether you choose to dip it in a steaming cup of coffee or savor it alongside a glass of dessert wine, these cookies are meant to be enjoyed at any moment. Treat yourself to the irresistible flavors and textures of these Italian biscotti and savor each bite at your leisure.
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Prep Time 30 minutes
Servings: 30 cookies
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 2 large eggs
  • ⅝ cup granulated sugar
  • 1 cup chopped pistachios (raw & unsalted)⅜
  • ½ cup butter (soft)
  • ⅜ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ zest of orange optional
  • 2 tbsp powdered sugar (dusting) optional

Method
 

  1. To begin, preheat your oven to 350F (180C). Next, take a cookie sheet and line it with parchment paper for easy baking and removal of the cookies. This preparation step will ensure that your cookies bake evenly and prevent them from sticking to the sheet.
  2. In a mixing bowl, combine the flour, salt, baking powder, and sugar. Create a well in the center of the dry ingredients and add the eggs, vanilla, butter, and optional orange zest. Using a paddle attachment on your mixer, blend the ingredients until they are almost combined. Then, introduce the pistachios into the mixture. If the dough appears too dry, you can add 1-2 tablespoons of milk to achieve the desired consistency. Continue mixing until all the ingredients are well incorporated.
  3. Transfer the dough onto a flat surface and shape it into a log, approximately 2 ½ inches (6 cm) wide. Carefully place the log onto the parchment-lined cookie sheet and proceed to bake it for about 20 minutes. Once baked, remove the log from the oven and allow it to sit undisturbed for 10 minutes. Afterward, slice the log into thin slices, approximately ½ inch thick.
  4. Place the slices back onto the cookie sheet, ensuring that the cut side faces up, and return them to the oven for an additional 15 minutes of baking. Once done, let the cookies cool for 10 minutes on the cookie sheet before transferring them to a wire rack to cool completely.