Biscotti with Pistachio and Cardamom

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Biscotti with Pistachio and Cardamom

A crisp, elegant Italian cookie you can easily make at home

These Pistachio and Cardamom Biscotti are beautifully crunchy, lightly sweet, and infused with the warm aroma of ground cardamom. They are the perfect cookie to enjoy with hot tea, coffee, or to share during the holidays. Despite their impressive look, biscotti are surprisingly simple to make. This recipe walks you through every step to achieve the classic twice-baked texture and rich flavor that makes biscotti so beloved.

Biscotti, which means “twice cooked,” bake first as a single log, cool slightly, then bake again in slices. This process gives them their signature crispness and makes them ideal for storing or gifting. The combination of pistachios and cardamom brings a gentle Mediterranean flair that sets this recipe apart from traditional versions.

Why You’ll Love This Recipe

  • Perfectly crunchy but not too hard
  • Warm, fragrant cardamom paired with buttery pistachios
  • Simple ingredients and foolproof technique
  • Long shelf life, ideal for gifting and gatherings
  • Great with tea, espresso, or after-dinner drinks

Ingredients

This recipe uses a classic biscotti base. You can adapt it with other nuts, spices, or extracts.

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup chopped pistachios (salted or unsalted)
  • 3/4 teaspoon ground green cardamom
  • 1 teaspoon vanilla extract

Substitutions and Options

  • You may use 1:1 gluten-free flour, which works well in this recipe.
  • Pistachios can be replaced with almonds or walnuts.
  • Cardamom may be substituted with cinnamon or nutmeg.
  • Vanilla extract can be swapped with almond extract if desired.

How to Make Biscotti with Pistachio and Cardamom

1. Prepare the Dough

  1. Line a baking sheet with parchment paper and lightly dust it with flour.
  2. In a small bowl, whisk together the flour and baking powder. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar using a hand mixer on medium-high speed until light and creamy.
  4. Reduce the speed and add the eggs one at a time, mixing just until incorporated.
  5. Add the chopped pistachios, ground cardamom, and vanilla extract. Mix with a spoon.
  6. Add the flour mixture and mix until the dough comes together.
  7. Spoon the dough onto the prepared baking sheet and refrigerate for 30 minutes.

2. Shape and First Bake

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the chilled dough to a lightly floured cutting board.
  3. With floured hands, shape the dough into a 12-inch log. It does not need to be perfect; it will spread slightly as it bakes.
  4. Transfer to the baking sheet and bake for 25 minutes, or until lightly golden.

3. Slice and Second Bake

  1. Remove the log from the oven and allow it to cool for 10 to 20 minutes. The dough should be warm but firm enough to slice without crumbling.
  2. Using a serrated knife, slice the log into pieces about 1/2-inch thick.
  3. Arrange the slices cut-side up on the baking sheet, leaving space between them.
  4. Reduce the oven temperature to 275°F (135°C).
  5. Bake the biscotti for 30 to 35 minutes, flipping each piece halfway through, until crisp and dry.
  6. Transfer to a wire rack to cool completely.

Serving Suggestions

Biscotti pair wonderfully with warm drinks or can be served as part of a dessert spread. Try them with:

  • Mint tea
  • Espresso
  • Hot chocolate
  • A platter of Italian or Mediterranean cookies

Storage

Once fully cooled, store biscotti in an airtight container or glass jar. They keep well for several weeks because of their low moisture content, making them excellent for gifting during holidays or celebrations.

 

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