Italian Pistachios Cardamom Biscotti with Orange Zest

Italian Pistachios Biscotti with Cardamon and Orange Zest are a spiced twist on the classic Italian Almond biscotti aka cantucci.

Prep Time: 20

Cook Time: 30

cooling after first bake: 30

Total Time: 1 20

Course: Dessert

Cuisine: Arabic, Italian

Diet: Vegetarian

Keyword: Biscotti, Biscuits, Cantucci, cardamom, Cookies, Italian Biscotti, Italian cookies, orange zest, pistachios

Difficulty: Beginner

Servings: cookies

Calories: 96kcal

Start by switching the oven to 350° F (180°C). First you will beat together the sugar and two large eggs in a large bowl. Next you’ll add vanilla. This is also when you will want to add grated orange peel.
In a separate bowl, mix together the flour, baking powder, ground cardamom and a pinch of salt. Add the dry ingredients to the wet ones and mix until combined
Finally, stir in any mix-ins the pistachios in this case.
For this quantity you can shape the dough into a log shape . Place the logs on a parchment-lined baking sheet. Press down with your hands to flatten the logs, you want them to be 3/4-inch thick to ensure even cooking. You can also use your hands to smooth and flatten the edges of the dough logs.
Position oven rack in the middle of the oven and bake the dough logs for 20-25 minutes at 350 degrees, until they are lightly golden. The center will be slightly soft. At this point lower the oven temperature to to 325°F (175°C).
Place the cooked log on a cutting board. Slice the logs on the diagonal, pressing a sharp knife straight down into the dough (see notes).
Place the cookies back on the baking tray, cut side up. Bake the biscotti a second time, for 12-16 minutes, until golden brown and crisp.
Your cookies are now ready!

- If instead you double the quantity to make a big batch or want to make smaller cookies, divide it into 2 logs.

- Be sure to let the baked biscotti logs cool 30 minutes before slicing. If you slice them when they are too warm, the cookies will crumble.

- Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti.