Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 4 tbsp unsalted butter (softened)
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup salted (shelled, chopped pistachios)
  • 3/4 tsp ground green cardamom
  • 1 tsp vanilla extract

Instruction

  • Prepare a baking sheet lined with parchment paper
  • In a small bowl whisk flour and baking powder.
  • Place the butter and sugar in a large mixing bowl. Using a hand mixer like this one, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.
  • Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined.
  • Stir in the flour mixture until just combined.
  • Dust the lined baking sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.
  • Heat your oven to 350 degrees F, adjusting a rack in the middle.
  • Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).
  • Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
  • At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Take a serrated knife and cut the log into 1/2-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, keep them about 1/2 inch apart.
  • Reduce the oven heat to 275 degrees F. Bake for another 30-35 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.
  • Once cooled completely, you can store the biscotti in a loosley covered glass jar or container.