Brown Butter Pistachio Biscotti
The buttery flavor of pistachios is paired with the toffee notes of browned butter and cozy cardamom. Dip these biscotti in hot coffee or tea for a special treat!
Servings 14 biscotti
Calories 222kcal
Ingredients
- 100 g unsalted butter
- 50 g pistachio flour*
- 190 g cake flour
- 1 tsp baking powder
- 1/2 tsp cardamom
- ¼ tsp salt
- 2 eggs room temperature
- 160 g sugar
- 100 g pistachios chopped
- 25 g semi-sweet chocolate
Instructions
- Melt the butter in a saucepan over medium- low heat, stirring occasionally. Once completely melted, turn the heat up to medium and continue to cook, stirring regularly. The butter will eventually turn an amber color. Measure out 80g of the brown butter and set aside to cool while you prepare the rest of the ingredients.
- Add the pistachio flour, cake flour, baking powder, cardamom, and salt to a bowl and whisk to combine. Set aside.
- In a large bowl, beat eggs and sugar with a hand mixer until it has at least doubled in size, about 3- 5 minutes. Add the melted butter and stir gently to combine.
- Add the dry ingredients and gently fold until just about combined. Add the chopped pistachios. Fold to combine. Cover the bowl and chill until cold, about 1- 3 hours.
- About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat.
- Turn the biscotti dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
- Bake the log for 25- 30 minutes, or until light golden brown and completely baked through. When you touch the top of the biscotti loaf, it should not sink in. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack.
- Cool completely, at least an hour or two. When the log is nearly cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
- Once the cookies are cool, chop your chocolate as finely as possible and place in a microwave safe bowl. Microwave on HALF power for 10 seconds at a time, stirring well between bursts. Once it is mostly melted, but still chunky, stir until completely melted. There is enough residual heat to melt the chocolate.
- Place the biscotti on wax paper and use a spoon or a piping bag to drizzle chocolate over the cookies. Let the chocolate set. Enjoy with a hot beverage! Store on the counter in an air tight container layered between wax or parchment paper for up to 2 weeks.
Notes
- *To make pistachio flour, pulse pistachios in a food processor until fine. Some medium pieces are okay.
- Makes 14- 16 biscotti depending on how you slice the biscotti loaf.