Pistachio Raspberry Biscotti are a delightful Italian treat with a perfect balance of nutty pistachios and tangy raspberries. These twice-baked cookies are crisp and perfect for dipping into coffee or tea.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup shelled pistachios, lightly toasted and chopped
- 3/4 cup dried raspberries, chopped
- 1/2 cup coarse sugar (for sprinkling, optional)
Instructions:
Prepare the Dough:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in mix-ins: Gently fold in the chopped pistachios and dried raspberries.
Shape and Bake:
- Shape the dough: Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Flatten the logs slightly with your hands or the back of a spatula.
- Bake the logs: Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Cool and slice: Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Transfer to a cutting board and slice diagonally into 1/2-inch wide pieces using a serrated knife.
- Second bake: Arrange the slices cut-side up on the baking sheet. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown. Turn the slices halfway through the baking time for even crispness.
- Cool completely: Let the biscotti cool completely on a wire rack. They will continue to harden as they cool.
Optional:
- Sprinkle with sugar: Before the second baking, you can sprinkle the tops of the logs with coarse sugar for added texture and sweetness.
Tips for Perfect Pistachio Raspberry Biscotti:
- Toasting pistachios: Lightly toasting the pistachios before adding them to the dough enhances their flavor.
- Chopping ingredients: Chop the pistachios and raspberries into small pieces to ensure they are evenly distributed throughout the biscotti.
- Even slicing: For uniform baking and crispness, slice the biscotti evenly and make sure they are spaced apart on the baking sheet.
Why You’ll Love This Recipe:
- Crunchy and satisfying: The twice-baked process gives these biscotti a perfect crunch, making them ideal for dipping into coffee or tea.
- Delicious flavor combination: The nutty pistachios and tart raspberries create a unique and delicious flavor profile.
- Great for gifting: These biscotti are perfect for packaging up and giving as gifts or serving at holiday gatherings.
Enjoy making and savoring these Pistachio Raspberry Biscotti—a wonderful treat that’s as delightful as it is elegant!