Pistachio & mixed-spice biscotti
Pistachio & mixed-spice biscotti combine nutty pistachios with aromatic spices for a crispy treat. Perfect for dipping in coffee or enjoying as a snack, these biscotti are easy to make and full of flavor.
Cook time 45 min
Prep time 15 min
Ingredients:
1 cup pistachio nuts3/4 cup sugar
2 eggs
2 tbsp orange zest
1 tsp spice mix
1 tsp cinnamon
1 tsp ginger
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.
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!
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.
Pistachio & mixed-spice biscotti FAQ:
The biscotti require a total baking time of about 45-60 minutes. Bake the log for 25-30 minutes initially, then slice and bake the pieces for an additional 20-30 minutes at a lower temperature until golden and crisp.
If the dough is too sticky to handle, sprinkle a little extra flour onto your hands and the surface while shaping it into a log. This should help manage the stickiness during shaping.
Once cooled, store the biscotti in an airtight container at room temperature. They can stay fresh for about 1-2 weeks.
Yes, you can substitute pistachios with other nuts such as almonds or walnuts, but this may slightly alter the flavor and texture of the biscotti.
The second baking step ensures the biscotti become crispy and crunchy, enhancing their texture and making them perfect for dunking into coffee or tea.
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.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 11g
Carbohydrates 50g
Fiber 4.44g
Sugar 40g
Fat 20g
More recipes
Roasted pumpkin and herb risotto
Creamy roasted pumpkin and herb risotto, perfect for cosy nights.
09 Dec 2025Cheesy-crust skillet pizza with tomato and basil
Enjoy melty cheesy-crust skillet pizza with fresh tomato and basil.
12 Feb 2026Spaghetti with sun-dried tomatoes, garlic and chilli
Quick spaghetti with sun-dried tomatoes, garlic, and chili.
30 Nov 2025Chargrilled prosciutto asparagus with pesto dressing
Chargrilled prosciutto asparagus topped with vibrant pesto.
21 Jan 2026