Pistachio & mixed-spice biscotti
Enjoy the delightful blend of flavors in our Pistachio & Mixed-Spice Biscotti. This easy-to-follow recipe combines crunchy pistachios with a tantalizing mix of spices, orange zest, and a hint of cinnamon and ginger. Perfect for pairing with coffee or tea, these twice-baked Italian cookies offer the perfect balance of sweetness and spice. Ready to transform your snack time? Get baking and indulge in a batch of these gourmet, crunchy treats!
- 10 Apr 2025
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Pistachio & mixed-spice biscotti are a delightful treat that combines the nutty taste of pistachios with the warm, aromatic flavors of mixed spices. Perfect for dunking into coffee or enjoying on their own, these biscotti are both crispy and full of flavor. Follow this recipe to create a delicious batch of these crunchy delights.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Coarsely chop the pistachio nuts.
- In a medium-sized bowl, combine the flour, sugar, mixed spice, cinnamon, and ginger. Stir well to ensure an even distribution of the spices.
- In a separate bowl, whisk the eggs until they are frothy.
- Add in the orange zest and whisk again until combined.
- Gradually add the wet ingredients into the bowl of dry ingredients. Mix until a sticky dough forms.
- Fold in the chopped pistachios until they are evenly dispersed throughout the dough.
- Lightly flour a clean surface and transfer the dough onto it.
- With floured hands, shape the dough into a log about 12 inches (30 cm) long and 3 inches (7.5 cm) wide. The dough will be sticky, so add flour as necessary to manage.
- Carefully transfer the dough log onto the prepared baking sheet.
- Bake in preheated oven for about 25-30 minutes, or until the log is firm and lightly golden.
- Remove from the oven and let cool on a wire rack for about 10 minutes. Reduce oven temperature to 275°F (135°C).
- Once the log is cool enough to handle, use a sharp, serrated knife to slice it diagonally into 1/2 inch (1.25 cm) thick slices.
- Arrange the slices cut-side down back onto the baking sheet.
- Bake for an additional 10-15 minutes, then flip the biscotti and bake for another 10-15 minutes until the biscotti are golden and crisp.
- Keep an eye on them to prevent burning.
- Transfer the baked biscotti to a wire rack to cool completely.
- Store in an airtight container. Enjoy with coffee, tea, or as a delightful snack anytime!
Tips:
- Toast the pistachios for a few minutes before adding them to the dough to enhance their flavor.
- Make sure to zest the orange before juicing it to get the most zest possible.
- Double baking the biscotti is essential for achieving their signature crisp texture, so don't skip this step.
- Let the biscotti cool completely before storing them in an airtight container to maintain their crunchiness.
- Experiment with different spice mixes to customize the flavor to your liking.
In conclusion, making pistachio & mixed-spice biscotti is a simple yet rewarding baking project. The combination of pistachios and spices creates a unique and delicious flavor profile that is perfect for any occasion. Enjoy these biscotti with your favorite beverage or share them with friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 410kcal | 20% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 4.44g | 12% |
| Sugar 40g | 40% |
| Fat | |
| Fat 20g | 23% |
| Saturated 2.95g | 10% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 110mg | 20% |
| Vitamin B1 0.28mg | 23% |
| Vitamin B2 0.20mg | 16% |
| Vitamin B3 0.65mg | 4% |
| Vitamin B6 0.45mg | 26% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 1.16mg | 1% |
| Vitamin E 1.09mg | 7% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.50mg | 55% |
| Iron, Fe 2.26mg | 21% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 430mg | 13% |
| Selenium, Se 12ug | 23% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 1.25mg | 11% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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