Italian Pistachio Biscotti (Cantucci al Pistacchio)

These crisp, knubbly Italian biscuits are heaving with pistachios - perfect for dipping into your morning cappuccino.

Although known within Italy as ‘cantucci’, the rest of the world knows these biscuits as ‘biscotti’. With ‘biscotti’, the clue is in the name, meaning ‘baked twice’. This classic Italian biscuit is baked, sliced and then baked again to give a supreme crunch. They also contain no fat which keeps them extra crunchy, firm and it guarantees a long shelf life. The classic version - the ‘cantucci’ - has its roots in Tuscany, where they would usually be made with whole almonds. This pistachio version however invites a little bit more colour, and it makes it easier to notice how much these biscuits are heaving with flavourful nuts. These biscuits actually aren’t very sweet, like true ‘cantucci’, but they’re designed to take on a cloak of whichever drink you dip them into, whether that’s your morning coffee or a dessert wine. Let’s go!

INGREDIENTS (makes 12-16x)

• 250g plain flour

• 50g ground almonds

• 120g pistachios

• 2 tablespoons candied peel (or zest of 1 lemon)

• 1 tsp baking powder

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 140g caster sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 tsp almond extract

WALKTHROUGH

1. First, let’s preheat the oven to 180C/350F. Line a 9x13” baking tray with a sheet of baking paper and set aside.

2. Combine the dry ingredients. In a mixing bowl, combine the 250g plain flour, 50g ground almonds, 120g pistachios, 2 tablespoons of candied peel (or 1x lemon zest), 1 tsp baking powder, 1/4 tsp nutmeg and 1/4 tsp of salt. Mix until combined.

   

3. In another mixing bowl, add the 2 eggs and 140g caster sugar. Whisk for 2-3 minutes until lightly aerated. Add the 1 tsp vanilla and 1/2 tsp almond extract and mix to combine.

   

4. Add all of the dry ingredients to the egg mixture and mix until you form a tacky dough.

   

   

5. Tip the dough out onto a counter and briefly roll it to form a log, about 20cm long. Transfer it to the paper-lined baking tray. Using your damp hands, press the long into a flat, biscotti shaped loaf.

   

   

6. Place the biscotti onto the middle shelf of the oven and bake for 20-25 minutes at 180C/350F until lightly golden and dry to the touch. Allow it to cool for a minimum of 30 minutes. Keep the oven at 180C/350F.

   

7. Once cool and firm, slice the biscotti into 1-inch slices. Don’t use a bread knife as it can rip the loaf. For longer biscotti, slice the biscotti on a diagonal. Arrange the biscotti pieces cut-side down onto a wire rack place onto a baking tray.

   

   

8. Return the biscotti slices to the oven and bake at 180C/350F for a further 10-15 minutes until lightly golden and dry to touch in the centre. Remove from the oven and cool for 20 minutes.

   

9. Serve with your favourite style of coffee. The cooled biscotti will keep in an airtight container or jar for 3-4 weeks. Enjoy!