Pistachio Biscotti

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In Italy, a cup of espresso or cappuccino just wouldn't be complete without biscotti.”
READY IN:
1hr 25mins
YIELD:
18 Cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325 degrees.
  2. Position rack in center of oven.
  3. Combine flour, baking powder and salt in a medium bowl and set aside.
  4. Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
  5. Gradually stir in dry ingredients until smooth.
  6. Stir in nuts.
  7. Form dough into a 15x4 ½-inch log or prepared sheet.
  8. Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
  9. Cool for 15 minutes.
  10. Keep oven on.
  11. With serrated knife, cut log on angle into 18 ½” thick slices.
  12. Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
  13. Turn cookies over and bake 10-12 minutes more.
  14. Cool cookies on wire racks.
  15. Note: if you can't find pistachio, you can substitute almonds.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: