Almond Biscotti with Pistachios

    2 hours 25 minutes

    Classic almond biscotti recipe with a dash of ginger for spice. You can also try substituting macadamia nuts for the pistachios if you like.

    8 people made this

    Makes: 36 biscotti

    • 2/3 cup almonds
    • 1 3/4 cups cake flour
    • 2 teaspoons ground ginger
    • 1 teaspoon baking powder
    • 250g unsalted butter
    • 1 cup packed brown sugar
    • 6 tablespoons white sugar
    • 2 tablespoons orange zest
    • 1 egg yolk
    • 1/2 teaspoon vanilla essence
    • 2/3 cup pistachios, roughly diced
    • 1 egg, beaten
    • 2 teaspoons white sugar

    Preparation:30min  ›  Cook:55min  ›  Extra time:1hour chilling  ›  Ready in:2hours25min 

    1. Grease and flour one large baking tray.
    2. Finely grind the almonds with the flour, ginger and baking powder in a food processor.
    3. Beat the butter, brown sugar and white sugar until light. Add the zest, egg yolk and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios.
    4. Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 30cm log. Place logs on the prepared baking tray 10cm apart. Cover with plastic wrap and refrigerate for about 1 hour.
    5. Preheat oven to 180 degrees C. Brush logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.
    6. Reduce oven temperature to 150 degrees C.
    7. Using a serrated knife cut logs crosswise into 1cm thick slices. Arrange slices on baking tray. Bake until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, another 12 minutes. Transfer biscotti to a rack and cool completely. Store in an airtight container at room temperature.

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    Reviews in English (7)


    I made this recipe justa few days ago the flavor of these biscotti is wonderful however like so many other reviewers I too found that the logs flattened out so I remade them again last night by editing the recipe and was happy too see that the logs stayed standing I incresed the flour to 2 cups decresed the butter to 1/2 cup and the brown sugar to 3/4 cup added 1/2 tsp salt an extra 1/2 tsp ginger and backing powder and 2 whole eggs  -  19 Dec 2009  (Review from Allrecipes USA and Canada)


    When I baked this recipe, the loaves flattened out and ran into each other. Too much butter? I continued the best I could, and it really still tastes great.  -  28 Sep 2001  (Review from Allrecipes USA and Canada)


    As the picture shows, the two rolls do flatten out, but can be cut into "fingers." This recipe is delicious and was rated "wow" by my Italian cousin-in-law.  -  09 Dec 2007  (Review from Allrecipes USA and Canada)