Whip up these pistachio and hazelnut biscotti, make yourself a cappuccino and start dunking.
When I was in Rome, my morning ritual for the week long holiday, was to run downstairs to this little cafe, grab a cappuccino and wait, breath-bated, to see how many biscotti I would get. The most I ever got was three. Three biscotti definitely constitutes a delicious breakfast. I’d dunk them in my cappuccino, until they softened just a little and crunch my way through the nutty goodness. 
Now that I’m back, there is no more morning cafe with pistachio and hazelnut biscotti. But I’m not crestfallen, because I’ve just made them myself and now I can serve myself! 4 biscotti… MMMMMmmmm.
Print
Easy Biscotti
- Total Time: 50 minutes
- Yield: 12 biscotti 1x
Description
These homemade pistachio and hazelnut biscotti are perfect for dunking in your morning cappuccino, offering a delightful crunch and nutty goodness.
Ingredients
- 100 g plain flour
- 75 g golden caster sugar
- 1/4 tsp baking powder
- 1 medium egg, beaten
- Few drops of vanilla extract
- 1 tsp chopped fresh rosemary
- 25 g Grana Padano, grated
- 25 g shelled pistachio nuts
- 25 g shelled hazelnuts
Instructions
- Preheat the oven to 200°C (fan 180°C/gas 6) and line a baking tray with baking paper.
- In a bowl, mix together the flour, sugar, and baking powder.
- Make a small well in the center of the dry mixture and add the beaten egg and vanilla extract.
- Mix until the dough starts to come together, then add the rosemary, Grana Padano, pistachio nuts, and hazelnuts.
- Combine the ingredients until you have a sticky dough.
- Shape the dough into a log about 4 cm wide and place it on the prepared baking tray.
- Bake in the preheated oven for 20-25 minutes until lightly golden.
- Remove from the oven and allow to cool slightly.
- Once cool enough to handle, slice the log diagonally into 1 cm thick slices.
- Place the slices back on the baking tray, cut side up, and return to the oven.
- Bake for another 10-15 minutes until the biscotti are dry and crisp.
- Allow to cool completely on a wire rack before serving.
Notes
Store biscotti in an airtight container to maintain their crispness. These biscotti are perfect for dunking in coffee or tea. You can substitute Grana Padano with Parmesan if preferred. Adjust the nut quantities to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
Can I use nuts other than pistachios and hazelnuts in this biscotti recipe?
Yes, you can substitute with other nuts such as almonds or walnuts, but keep in mind that the flavor profile will change.
What is the best way to store the biscotti after baking?
Allow the biscotti to cool completely, then store them in an airtight container at room temperature to maintain their crunch.
How thick should I slice the biscotti before the second bake?
Slice the biscotti about 1/2 inch thick for optimal crunch and to ensure they bake evenly during the second baking.
