If you’re craving a crunchy, nutty treat that’s perfect for dunking in your morning coffee or afternoon tea, this Homemade Almond and Pistachio Biscotti Recipe is an absolute game-changer. These twice-baked Italian cookies are delightfully crisp with the rich crunch of toasted almonds and pistachios woven throughout, offering a satisfying texture and deep, nutty flavor. Whether you enjoy them plain or dipped in luscious melted chocolate, these biscotti will quickly become your new favorite snack to share and savor.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together effortlessly to create biscotti bursting with flavor and crunch. Each element plays a key role in the final texture and deliciousness of these cookies.
- Almonds or pistachios (1 cup): Fresh nuts add natural crunch and toasty flavor, and you can choose your favorite or mix both for complexity.
- All-purpose flour (3 1/4 cups): The base of your dough, providing structure and the classic biscotti chew.
- Baking powder (2 1/2 tsp): A gentle leavening agent helps lighten the texture just enough without making the biscotti cakey.
- Fine sea salt (1/2 tsp): Enhances all the flavors and balances the sweetness perfectly.
- Unsalted butter (8 Tbsp, softened): Adds richness and tenderness to keep the biscotti from being too dry.
- Granulated sugar (1 cup): Sweetens the dough, also contributing to that irresistible crunchy crust.
- Vanilla extract (2 tsp): Infuses warm, aromatic notes that elevate the nutty flavors beautifully.
- Large eggs (3, room temperature): Bind everything together, creating the right density for twice-baked cookies.
- Chocolate chips (1/2 cup, optional): Perfect for melting and dipping or drizzling to add a decadent touch.
How to Make Homemade Almond and Pistachio Biscotti Recipe
Step 1: Toasting the Nuts
To really bring out the depth of flavor in your biscotti, start by toasting your almonds and pistachios. Use a dry skillet over medium heat and toast the nuts for about 5-7 minutes, shaking the pan every 20-30 seconds to ensure they brown evenly without burning. When they smell nutty and turn a light golden color, transfer them to a cutting board to cool completely before chopping. This step unlocks a warm, toasty aroma that makes a huge difference.
Step 2: Mixing Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. Combining these dry ingredients evenly upfront makes sure your biscotti bake with consistent texture and rise.
Step 3: Creaming Butter and Sugar
Using a stand mixer or electric hand mixer, beat the softened butter and sugar together on medium-high speed for about 3 minutes until the mixture becomes light and fluffy. This step is key to creating a soft yet structured dough that will bake into perfectly crispy biscotti.
Step 4: Adding Vanilla and Eggs
Next, add your vanilla extract, followed by the eggs one at a time, mixing thoroughly after each addition. Scraping down the sides of the bowl helps everything blend evenly for a smooth dough that’s ready for the dry ingredients.
Step 5: Incorporating Dry Ingredients and Nuts
Slowly add the flour mixture to your wet ingredients and mix just until combined. The dough should feel tacky but not overly sticky. Gently fold in the cooled, chopped nuts so they’re evenly distributed throughout without overworking the dough.
Step 6: First Bake
Divide the dough into three equal portions. Dust your hands and a bench scraper with flour if the dough feels sticky, then shape each piece into rough logs measuring about 9 inches long, 3 inches wide, and 3/4 inch thick. Place them on a parchment-lined baking sheet spaced at least 2 inches apart. Bake at 350˚F for 25-28 minutes, or until the edges just start to turn a golden brown.
Step 7: Cutting the Biscotti
After the first bake, transfer each log carefully to a cutting board that’s free of any strong odors. Using a serrated knife, slice each log diagonally into biscotti pieces about 1 inch thick. The angled cut not only looks pretty but creates the perfect shape for dipping.
Step 8: Second Bake
Arrange the sliced biscotti cut-side down on the same parchment-lined baking sheet, ensuring they have space to crisp up evenly. Bake again at 350˚F for 15-18 minutes until golden and firm. Keep in mind that the biscotti will continue to harden as they cool, developing that signature snap.
Step 9: Cooling and Optional Chocolate Dip
Let the biscotti cool completely on a wire rack. If you want an extra special touch, melt chocolate chips and either dip one end of each biscotti or drizzle chocolate on top. Allow the chocolate to set before enjoying your crunchy, flavor-packed almond and pistachio treats.
How to Serve Homemade Almond and Pistachio Biscotti Recipe
Garnishes
These biscotti are lovely on their own, but you can also sprinkle finely chopped nuts or a dusting of powdered sugar on the chocolate-dipped ends for an elegant finish that adds visual appeal and extra texture.
Side Dishes
Serve alongside your favorite hot beverage—freshly brewed coffee, espresso, or fragrant tea perfectly complement the nutty crunch and subtle sweetness of the biscotti. For an indulgent twist, pair with mascarpone or ricotta cheese spread on the side.
Creative Ways to Present
For gatherings, arrange your biscotti in a decorative jar or rustic basket lined with parchment paper. Tie bundles of 3-5 biscotti together with twine or ribbon for charming gift packs that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your biscotti in an airtight container at room temperature. They stay crisp and delicious for up to two weeks, making them a wonderful make-ahead treat.
Freezing
You can also freeze biscotti to extend their shelf life. Place them in a freezer-safe container or resealable bag and freeze for up to three months. Thaw at room temperature before serving to reawaken that perfect crunch.
Reheating
If your biscotti lose a bit of their crunch over time, pop them in a preheated 300˚F oven for 5-7 minutes to refresh that satisfying snap and warm the nuts’ flavor.
FAQs
Can I use other nuts besides almonds and pistachios?
Absolutely! Walnuts, pecans, or hazelnuts all make great substitutes or additions, depending on your taste preference. Just toast and chop them similarly for the best flavor.
Why do biscotti require two bakes?
The first bake cooks the dough through, forming the log shape. After slicing, the second bake dries out the slices to achieve that signature crisp texture perfect for dipping.
Is it necessary to toast the nuts?
Toasting nuts is optional but highly recommended. It brings out deeper aromas and crunch, making your Homemade Almond and Pistachio Biscotti Recipe even more delicious.
Can I make these biscotti gluten-free?
Yes, using a gluten-free all-purpose flour blend should work well, though texture may vary slightly. Just ensure your baking powder is gluten-free too.
How do I melt chocolate for dipping?
Use a microwave in short bursts of 20 seconds, stirring between intervals until smooth, or melt gently over a double boiler. Be careful not to overheat to keep the chocolate silky.
Final Thoughts
There is something truly comforting about baking your own batch of biscotti, especially when packed with the rich crunch of almonds and pistachios. This Homemade Almond and Pistachio Biscotti Recipe invites you to enjoy a crisp, flavorful snack that’s as perfect for sharing as it is for savoring solo. I can’t wait for you to try it and discover how simple ingredients come together to create something wonderfully special.
Print
Homemade Almond and Pistachio Biscotti Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This classic Biscotti recipe yields crunchy, twice-baked Italian cookies featuring toasted almonds or pistachios for a nutty flavor. Perfect for dipping in coffee or tea, these cookies have a delicate vanilla aroma and can be enhanced with optional chocolate drizzle or dip. The recipe includes detailed steps for toasting nuts, combining ingredients, shaping dough, and baking to achieve a perfectly golden and firm biscotti.
Ingredients
Nuts
- 1 cup almonds or pistachios (or a combination of both)
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
Wet Ingredients
- 8 Tbsp unsalted butter (softened)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
Optional
- 1/2 cup chocolate chips (to melt and dip or drizzle)
Instructions
- Toast the Nuts (optional): Heat a large dry skillet over medium heat and add the nuts in a single layer. Toast them for 5-7 minutes, stirring every 20-30 seconds until they are lightly golden and fragrant. Immediately transfer to a cutting board and let cool completely, then coarsely chop.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- Cream Butter and Sugar: Using a stand mixer or electric hand mixer, cream together softened butter and sugar on medium-high speed for about 3 minutes or until the mixture is smooth and well combined.
- Add vanilla and eggs: Mix in vanilla extract, then add the eggs one at a time, beating after each addition. Scrape down the bowl as needed and mix until blended.
- Add dry ingredients: Gradually add the flour mixture to the butter mixture and mix until just combined to form a tacky dough. Avoid overmixing. Fold in chopped nuts gently until evenly dispersed.
- First Bake: Divide the dough into three equal portions. Dust your hands and bench scraper with flour if needed. Shape each piece into a rectangular log approximately 9 inches long, 3 inches wide, and 3/4 inch thick. Place them on a parchment-lined baking sheet, spacing at least 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 25-28 minutes or until the edges begin to turn golden.
- Cut Biscotti: Remove logs from oven and transfer to a clean cutting board. Using a serrated knife, slice each log diagonally into 1-inch wide biscotti pieces.
- Second Bake: Arrange the sliced biscotti cut-side down on the parchment-lined baking sheet, spacing evenly. Bake again at 350°F (175°C) for 15-18 minutes until golden and firm. The biscotti will harden more as they cool.
- Cool and Enjoy: Transfer biscotti to a wire rack to cool completely. Optionally, drizzle or dip in melted chocolate before serving for added indulgence.
Notes
- Toasting the nuts enhances their flavor but can be skipped if desired.
- Use room temperature eggs to help the batter mix more evenly.
- Do not overmix the dough to keep the biscotti tender inside.
- Use a serrated knife for clean, precise cuts of the logs.
- Biscotti will become crunchier as they cool and are perfect for dipping in hot beverages.
- Chocolate chips are optional but add a delicious finishing touch when melted and drizzled or dipped.
