Bready or Not: Pistachio Cardamom Biscotti

Bake up these biscotti, and your house will smell absolutely glorious!

That’s the power of cardamom. It’s one of my favorite spices to use in baking AND in writing (heck, see my story in Uncanny last year, “With Cardamom I’ll Bind Their Lips.”)

The combination of cardamom and vanilla here creates a very fresh taste. Really, these are a delight to the senses.

There are just enough pistachios included to add pretty green dapples and some extra crunch, but they didn’t make the biscotti harder to cut (the almonds in my Chocolate Almond Biscotti were a lot more annoying in that regard).

Store these biscotti for a few weeks. These are also great to ship because they do keep so well.

Serve them up with some hot tea or coffee, and start the day off right!

Print Recipe

Bready or Not: Pistachio Cardamom Biscotti

These biscotti taste and smell fantastically fresh thanks to the cardamom and vanilla, while the pistachios add some extra color and crunch.

Course: Appetizer, Breakfast, Snack

Keyword: biscotti

Author: Beth Cato

Ingredients

• 4 Tablespoons unsalted butter softened
• 3/4 cup white sugar
• 2 eggs room temperature
• 3/4 cup salted pistachios shelled, chopped
• 1 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder

Instructions

• Line a large baking sheet with parchment paper. Preheat oven at 350-degrees.
• In a large bowl, mix together the butter and sugar until they are light and fluffy. Add eggs one at a time. Add the pistachios, cardamom, and vanilla extract. Stir in the flour and baking powder until just combined.
• Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
• Bake for 25 minutes, until the dough is slightly golden. Remove the baking sheet from oven, but leave the oven on.
• Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
• Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 20 to 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.
• Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.
• OM NOM NOM!