Biscotti are easy to make and keep for up to 2 weeks in an airtight tin. They taste even better a day or two after baking. They are perfect for dunking, in red wine, sweet wine, coffee or tea. Almonds or walnuts can replace the pistachios if desired.
- Serves: 2 persons
- ½cup/113 grams unsalted butter (1 stick), softened
- ¾cup/150 grams granulated sugar
- 2large eggs
- Zest of 1 large lemon (about 1 teaspoon)
- 1teaspoon almond extract
- 1teaspoon vanilla extract
- 2cups/250 grams all-purpose flour, plus more for rolling
- 1 ½teaspoons baking powder
- ½teaspoon fine sea salt
- ¾cup whole pistachios
Step 1Heat oven to 350 degrees. Put butter and sugar in the work bowl of a stand mixer (or use a large bowl and hand-held electric beaters). Cream butter and sugar at high speed until pale, light and fluffy, about 5 minutes. Add eggs one at a time and mix well. Beat in lemon zest and almond and vanilla extracts.
Step 2In a separate medium bowl, stir together flour, baking powder and salt. At low speed, add flour mixture to butter mixture. As dough is coming together, add the pistachios and mix until incorporated. You will have a soft, sticky dough.
Step 3Divide dough into 2 equal pieces. With floured hands, shape each piece into a log about 12 inches long. Place logs well apart on a parchment-lined baking sheet. (Logs will spread as they bake.)
Step 4Bake logs for 25 to 30 minutes, until firm and lightly browned all over. Remove and cool logs on a rack until cool enough to handle. (Don’t rush this step or you risk crumbling when slicing.) Using a serrated knife, carefully cut into slices, crosswise or at a diagonal. Thicker 1/2-inch slices are easier to cut; thinner slices are a bit more elegant.
Step 5Place slices in one layer on baking sheet and return to the oven until lightly browned, about 10 minutes (less for thinner slices). Flip each slice and bake again for another 5 minutes. Let cool completely, until biscotti are crisp and dry, before transferring to a tin.