Ginger Pistachio Biscotti

Infused with the warm spiciness of ginger and the rich, nutty crunch of pistachios, Ginger Pistachio Biscotti is a delightful twist on the classic Italian cookie. This twice-baked treat combines finely chopped crystallized ginger and toasted pistachios for a burst of texture and flavor in every bite. A hint of vanilla and almond extract elevates the dough, while the light sprinkle of ground ginger enhances its aromatic charm. Perfect with a cup of coffee or tea, these crispy, golden biscotti are easy to make and ideal for gifting, snacking, or adding a gourmet touch to any dessert spread. Ready in under an hour and a half, this recipe is your go-to for homemade biscotti with a touch of elegance and festive flair.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 20

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 teaspoon ground ginger
• 0.33 cup crystallized ginger, finely chopped
• 0.75 cup shelled unsalted pistachios, roughly chopped
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground ginger.

Step 3

Stir in the chopped crystallized ginger and pistachios, ensuring they are evenly distributed throughout the dry mixture.

Step 4

In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and almond extract until well combined.

Step 5

Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. The dough will be slightly sticky.

Step 6

Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape it into a long, slightly flattened log, approximately 12 inches long and 3-4 inches wide.

Step 7

Bake the log in the preheated oven for 25-30 minutes, or until golden brown and firm to the touch.

Step 8

Remove the baking sheet from the oven and allow the log to cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Step 9

Using a serrated knife, carefully slice the log into 1/2-inch-thick cookies, cutting at a slight diagonal for the classic biscotti shape.

Step 10

Arrange the slices cut-side down on the baking sheet and return them to the oven.

Step 11

Bake for 10-12 minutes, then flip the biscotti over and bake for another 10-12 minutes, until they are crisp and golden.

Step 12

Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.

Nutrition Facts

Serving size	709.4 grams (709.4g)

Amount per serving	% Daily Value*
Calories	2663

Total Fat 85.90g	110%
Saturated Fat 29.90g	150%
Polyunsaturated Fat NaNg
Cholesterol 465mg	155%
Sodium 1211mg	53%
Total Carbohydrate 428.50g	156%
Dietary Fiber 17.00g	61%
Total Sugars 221.30g
Protein 56.00g	112%

Vitamin D 82IU	410%
Calcium 253mg	19%
Iron 17mg	93%
Potassium 1306mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 8.3%

Carbs: 63.2%