Servings: 15 Servings
Calories: 107kcal
Equipment
- Oven
- Baking sheet
- Parchment paper
Ingredients
- 1 large egg
- ½ teaspoon vanilla extract
- 1 tablespoon honey
- ¼ cup plus 2 tablespoons granulated sugar 75 grams
- 1½ cups plus 3 tablespoons all-purpose flour 210 grams
- ½ teaspoon baking powder
- A pinch of sea salt
- 3 tablespoons softened butter*
- ½ cup coarsely chopped raw pistachios**
- Zest of half an orange optional
- ¼ teaspoon ground cardamom
- *If using unsalted butter add ¼ teaspoon sea salt.
- **Alternatively use ¼ cup chopped pistachios and ¼ cup white chocolate chips.
Instructions
Step 1: Preheat and Prep
- First, preheat your oven to 350°F (175°C). Next, line a baking sheet with parchment paper. This will make cleanup a breeze later.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk together the egg, vanilla extract, honey, and granulated sugar. Keep whisking until the mixture is light and frothy.
Step 3: Add Dry Ingredients
- In another bowl, combine the flour, baking powder, salt, and cardamom. Slowly add these dry ingredients to your wet mixture, stirring well so everything’s well combined.
Step 4: Incorporate Butter
- Add the softened butter into the mix, ensuring it’s fully blended. The result should be a thick, somewhat sticky dough.
Step 5: Add Flavors
- Fold in the coarsely chopped pistachios and the optional orange zest. Feel free to be generous if you love that zesty kick.
Step 6: Shape the Dough
- Transfer the dough to your lined baking sheet. Shape it into a log about 12 inches long and 3 inches wide. Use your hands to flatten it slightly.
Step 7: First Bake
- Bake the dough log for 25-30 minutes, or until it’s light golden brown. Remove it from the oven and let it cool for about 10 minutes.
Step 8: Slice and Second Bake
- Once slightly cooled, use a serrated knife to cut the log into ¾-inch slices. Lay each slice cut-side down back on the baking sheet. Bake for another 10-12 minutes on each side until they are crisp and golden.
Step 9: Cool Completely
- Remove the biscotti from the oven and let them cool completely on a wire rack. They will harden as they cool, achieving that perfect crunchy texture.
Notes
- Slice Carefully: Use a sharp, serrated knife to slice the biscotti. A back-and-forth sawing motion helps prevent crumbling.
- Uniform Size: Ensure your slices are uniformly shaped for even baking.
- Double Baking Time: Keep an eye on the biscotti during the second bake. They can brown quickly.
- Flavor Tweaks: Swap out pistachios for almonds or hazelnuts. Add dried cranberries or chocolate chips for some variety.
- Storage: Store in an airtight container to keep them fresh for several weeks.
Nutrition
Calories: 107kcal
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