Sweet Italian cookies with a crunch and amazing flavor coming from the pistachio, anise seeds, and vanilla. The dough is mixed in one bowl.
Keyword Pistachio Anise Biscotti
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Author Muna Kenny
1 ¾cupall-purpose flour
½cupwhole shelled pistachios
Preheat the oven to 350F/180C. Line a baking sheet with parchment paper. Keep aside.
In a large mixing bowl, add the eggs and vanilla, beat until you can no longer see the white.
Add the sugar and oil, beat until well combined.
Sift the flour with salt and baking powder, add it to the wet ingredients, mix well using a whisk first and then switch to a spatula.
Add the pistachios and anise seeds, mix until combined.
Pour the dough on the previously prepared baking sheet. Wet or oil your hands and form an 8-inch-long log. You can also dust your hands with flour to shape the log, but I try to avoid adding more flour to the dough.
Bake the dough for 20 to 25 minutes on the middle shelf of the preheated oven.
Remove the biscotti from the oven and allow to cool for 15 to 20 minutes.
Using a serrated knife, cut the Biscotti into 1-inch thick slices. Place the slices on the baking sheet and bake for 10 minutes. You should get 10 biscotti cookies or 20 if you are making two logs from this dough.
Flip the biscotti slices and bake them for 10 more minutes.
Let the biscotti cool on a cooling rack and enjoy later with coffee or a glass of milk.
- Use room temperature ingredients.- Measure the flour properly to avoid dry and tasteless biscotti.- You can mix 2 tablespoons melted butter with 2 tablespoon oil.- If you want to only use whole wheat flour, then reduce the flour to 1 ½ cup.