Biscotti
Ingredients
- 3/4 cup sugar
- 2 eggs
- 2 cups all purpose flour, (plus more for dusting)
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter, (softened)
- 3/4 cup chopped salted pistachios
- 3/4 teaspoon ground green cardamom
- 1 teaspoon vanilla extract
Steps
- 1
Get ready. Line a baking sheet with parchment paper and dust with flour. In a small bowl, whisk together the flour and baking powder. Set aside for now.
- 2
Combine the butter and sugar. To a separate large mixing bowl, add the butter and sugar. Use a hand mixer at medium-high speed to beat until light and fluffy, then reduce the speed to low and add one egg at a time, beating gently until combined.
- 3
Finish the dough. Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined, then stir in the flour mixture until just combined.
- 4
Chill the dough. Spoon the dough on top of the prepared baking sheet. Refrigerate for 30 minutes.
- 5
Meanwhile, get ready to bake. Set a rack near the middle of your oven and preheat to 350°F.
- 6
Shape the dough. When the dough has chilled, remove from the fridge and transfer to a large cutting board. Using floured hands, form a log that's about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).
- 7
Bake the dough. Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
- 8
Slice into cookies. At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Use a serrated knife to cut the log into 1/2-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, spacing them about 1/2 inch apart.
- 9
Twice bake the biscotti. Reduce the oven heat to 275°F. Bake for another 30-35 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool. Once cooled completely, store the biscotti in a loosely covered glass jar or container. Enjoy!