Pistachio Biscotti by @millsandbuns

1h5
Medium

12 servings

🌾

120 g

Flour

🥄

3 g

Baking Powder

🍬

75 g

Caster Sugar

💚

15 g

Pistachio Powder

🥚

1 large egg

Egg

🌿

2.5 ml

Vanilla Extract

🧈

30 g

Butter

🥛

22 ml

Milk

🥜

60 g

Pistachios

🍫

30 g

Chocolate

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (350°F) and line 1 baking tray with parchment paper.

    🍪baking tray
    📜parchment paper

  2. Step 2/11

    Whisk 120 g all-purpose flour, 3/4 tsp baking powder, 75 g caster sugar, and 15 g pistachio powder in the mixing bowl until evenly combined.

    all-purpose flour
    baking powder
    caster sugar
    pistachio powder
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  3. Step 3/11

    Melt the 30 g butter, then whisk it into the dry ingredients with 1 egg and 1/2 tsp vanilla extract.

    butter
    egg
    vanilla extract
    🥣small bowl
    🥄whisk
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/11

    Add 1 to 2 tbsp milk a few drops at a time, stirring until the mixture forms a cohesive dough.

    milk
    🥣mixing bowl
    🍴rubber spatula
    🥄spoon

  5. Step 5/11

    Fold 60 g pistachios through the dough until they are evenly distributed.

    pistachios
    🥣mixing bowl
    🍴rubber spatula

  6. Step 6/11

    Shape the dough into one long log, about 25 cm long and 5 cm wide, on the lined baking tray.

    🍪baking tray
    📜parchment paper

  7. Step 7/11

    Bake the log at 180°C (350°F) for 30 minutes until lightly golden and firm.

    🍪baking tray

  8. Step 8/11

    Transfer the baked log to a cooling rack and cool it completely so it can be sliced cleanly.

    🧊cooling rack

  9. Step 9/11

    Place the cooled log on the cutting board and slice it with a serrated knife into 1 cm thick pieces.

    🪵cutting board
    🔪serrated knife

  10. Step 10/11

    Arrange the slices cut-side down on the baking tray and bake at 180°C (350°F) for 15 minutes, until golden and crisp.

    🍪baking tray

  11. Step 11/11

    Melt 30 g chocolate and drizzle it over the cooled biscotti, if desired.

    melted chocolate
    🥣small bowl
    🥄spoon
    🧊cooling rack

Composition

Ingredients

Types

Baking, Sweeteners, Nuts, Eggs, Flavorings, Dairy, Fats

Ingredients

Flour, Baking powder, Caster sugar, Pistachio powder, Egg, Vanilla extract, Butter, Milk, Pistachios, Chocolate

Allergens

Tree nuts, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

175 kcal

Macro nutrients

Protein: 3.6g, Carbohydrates: 23.5g, Fat: 7.8g, Fiber: 1.3g, Sugars: 11.2g

Nutritional Information

Minerals

Calcium: 32mg, Iron: 1.1mg, Potassium: 125mg, Magnesium: 22mg

Vitamins

Vitamin E: 1.2mg, Vitamin B6: 0.08mg, Vitamin B12: 0.08mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring spoons, baking tray, parchment paper, cooling rack, serrated knife, cutting board, small bowl, spoon

Appliances

oven, microwave

Type

Type

Type Of Dish

Snack, Dessert, Cookie

Occasions

Breakfast, Coffee break, Afternoon tea, Holiday baking, Gift giving

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crisp, Crumbly, Nutty

Flavors

Pistachio, Sweet, Vanilla, Buttery, Chocolatey, Toasty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 14 days (Store completely cooled biscotti in an airtight container,Keep in a cool, dry place away from humidity,Separate chocolate-drizzled biscotti with parchment paper), fridge : 21 days (Store in an airtight container,Allow biscotti to return to room temperature before serving,Re-crisp in a 150°C oven for 5 minutes if needed), freezer : 90 days (Freeze fully cooled biscotti in an airtight freezer bag,Use parchment paper between layers,Thaw at room temperature before serving)