Pistachio Biscotti
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 3 large eggs ⓘ
- 1 cup sugar
- 1/4 cup butter or 1/4 cup margarine, melted ⓘ
- 1/4 cup vegetable oil ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/2 teaspoon almond extract
- 1/2 teaspoon grated lemon, rind of ⓘ
- 1 cup shelled pistachios, chopped ⓘ
Instructions
- Heat oven to 325 degrees.
- Position rack in center of oven.
- Combine flour, baking powder and salt in a medium bowl and set aside.
- Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
- Gradually stir in dry ingredients until smooth.
- Stir in nuts.
- Form dough into a 15x4 1/2-inch log or prepared sheet.
- Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
- Cool for 15 minutes.
- Keep oven on.
- With serrated knife, cut log on angle into 18 1/2" thick slices.
- Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
- Turn cookies over and bake 10-12 minutes more.
- Cool cookies on wire racks.
- Note: if you can't find pistachio, you can substitute almonds.
Nutrition & Diet Analysis (per serving)
651
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).