Rose Pistachio Biscotti: crisp twice-baked biscotti for dunking. Makes 30 pieces in about 1.5 hours.
Rose Pistachio Biscotti
Baking
Cookies bars
Vanilla: Extract
Medium
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Rose Pistachio Biscotti: crisp twice-baked biscotti for dunking. Makes 30 pieces in about 1.5 hours.
Prep
20 min
Cook
53 min
Cooling
15 min
Total
1 hr 28 min
Yield
30 pieces
Diet
—
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; shape a second log for a double batch.
- 2.0 cups (265.0 g)all-purpose flour
- ¾ cup (145.0 g)granulated sugar
- ⅓ cup (85.0 g)unsalted butter, softened
- 2.0 (100.0 g)large eggs
- 1 ½ tsp (6.0 g)baking powder
- ½ tsp (3.0 g)fine salt
- 1.0 tsp (5.0 ml)vanilla extract
- 1.0 tsp (5.0 ml)rosewater, chopped if large
- 14.0 tbsp (105.0 g)pistachio pieces, chopped if large
Fresh ingredient guides
Make it at home
-
The vanilla
Madagascar Vanilla Extract, 2 oz Bottle
$13.00 · Shop now ›
- Must-have Stainless Cookie Scoop Same-size portions that bake evenly, every time. View on Amazon › (opens in a new tab)
- Makes it easier Nordic Ware Half Sheet Pan The heavy aluminum pan bakeries use: even browning, no warping. View on Amazon › (opens in a new tab)
- Worth the upgrade KitchenAid Artisan 5-Qt Stand Mixer Does the beating and kneading for you, hands-free. View on Amazon › (opens in a new tab)
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Baking tools for this recipe
Instructions
- Preheat oven to 350°F (177°C) and line a large baking tray with parchment.
- Cream butter and sugar until smooth. Beat in both eggs and the vanilla; add any other measured liquid flavorings.
- Whisk flour, baking powder, salt, and powdered flavorings; mix into the wet ingredients just until a stiff dough forms, then fold in nuts, fruit or chocolate.
- With lightly damp hands form two logs, each about 28 cm long by 6 cm wide; space at least 8 cm apart.
- Bake logs 26–30 minutes until firm and lightly golden. Remove from oven and let rest 15 minutes; reduce oven to 300°F (149°C).
- Use a sharp serrated knife to cut logs diagonally into 1.5 cm slices. Lay slices cut-side down on the baking sheet.
- Bake 10–12 minutes, flip slices, and bake 10–12 minutes more until dry and crisp. Cool completely before storing.
Tips
- For neat cuts, rest first-baked logs 15 minutes; slicing piping-hot logs causes cracking.
- Extra time at 300°F dries slices and improves keeping quality without scorching the add-ins.
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Recipe FAQ
How long does it take to make rose pistachio biscotti?
Plan on 20 minutes of prep and 53 minutes of cooking, plus 15 minutes to chill. The recipe makes 30 pieces.
How should I store rose pistachio biscotti?
Airtight at room temperature for 1–2 weeks if fully dried; freeze for longer.
Can I make rose pistachio biscotti ahead?
Yes. Airtight at room temperature for 1–2 weeks if fully dried; freeze for longer.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 30 servings this recipe makes.
96
Calories / serving
4.3g
Fat
12.6g
Carbs
2.0g
Protein
5.2g
Sugar
Whole recipe (30 servings): ~2880 cal · 129g fat · 378g carbs · 60g protein · 156g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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