Honey and pistachio biscotti
Whip up a batch of delicious Honey and Pistachio Biscotti with this easy recipe! Enjoy the perfect crunch from roasted pistachio nuts combined with the sweet, natural flavor of honey. Made with all-purpose flour, baking powder, baking soda, and just a touch of sugar, these biscotti are ideal for a coffee break or as a delightful homemade gift. Simple ingredients, irresistible taste!
Cook time 33 min
Prep time 40 min
Ingredients:
1 cup pistachio nuts1 cup all-purpose white wheat flour
1 tsp baking powder
1 tsp baking soda
1/3 cup sugar
2 tbsp honey
Honey and pistachio biscotti is a delightful Italian treat that combines the sweetness of honey with the rich, nutty flavor of pistachios. Perfect for dunking in coffee or enjoying on its own, this biscotti recipe is both simple and satisfying.
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Coarsely chop the pistachios if they’re whole. You can also leave some whole pistachios for texture and visual appeal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until well combined.
- In a large mixing bowl, combine the sugar and honey. If the honey is too thick, you can warm it slightly in the microwave to make it easier to mix.
- Gradually add the dry ingredients into the sugar and honey mixture. Mix until well combined.
- Fold the chopped pistachios into the dough, ensuring they are evenly distributed.
- On a lightly floured surface, shape the dough into a log approximately 12 inches long and 2 inches wide. It should be about 1 inch high.
- Place the dough log on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the log is lightly golden and firm to the touch.
- Remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 300°F (150°C).
- Once cooled slightly, transfer the log to a cutting board. Using a serrated knife, slice the log into ½-inch thick slices. Cut at a slight diagonal for longer biscotti pieces.
- Place the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 15-20 minutes, flipping them halfway through, until the biscotti are dry and crisp.
- Transfer the baked biscotti to a wire rack to cool completely. They will harden as they cool.
- Once fully cooled, enjoy your honey and pistachio biscotti with a cup of coffee or tea. Store in an airtight container at room temperature for up to two weeks.
Tips:
- Toast the pistachio nuts lightly to enhance their flavor before mixing them into the dough.
- Be careful not to overmix the dough; biscotti dough should be firm and slightly dry.
- After the first bake, let the biscotti logs cool slightly before slicing to prevent them from crumbling.
- Use a serrated knife to slice the biscotti for cleaner cuts and less breakage.
- Store the biscotti in an airtight container to keep them crisp and fresh for longer.
By following these steps, you'll create delicious honey and pistachio biscotti that are perfect for any occasion. Whether enjoyed as a snack with coffee or as a unique dessert, these biscotti are sure to impress.
Nutrition per serving
8 ServingsCalories 200kcal
Protein 6g
Carbohydrates 27g
Fiber 2.41g
Sugar 12g
Fat 9g
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