Biscotti recipe pistachio

These pistachio biscotti are dipped in white chocolate and sprinkled with chopped pistachios! Super easy to make and perfect for brunch!

These are the most delicious pistachio and cranberry biscotti ever. These biscotti are undoubtedly the richer cousins of those Cantucci di Prato (almond and anise cookies) from Tuscany, Italy. They are perfecto as a snack, fior breakfast, an also as a homemade present for the holiday season. Visit my blog for the step-by-step recipe #byenrilemoine

Pistachio biscotti are crunchy, nutty cookies perfect for dunking in coffee or tea. This recipe is made the Italian way, simple & delicious.

Recipe for lemon and pistachio biscotti. Crispy and crunchy biscuits, full of fragrant, zesty lemon and nutty flavours, perfect for dunking!

Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering. We wanted biscotti that were hard and crunchy, but not hard to eat, and bold in flavor. To keep the crumb hard, we used just a small amount of butter (4 tablespoons), and to keep the biscotti from being too hard, we ground some of the nuts to a fine meal, which helped minimize gluten development in the crumb. To ensure bold…

Italian orange pistachio biscotti cookies are crunchy on the outside with a softer inside and practically melt in your mouth when they are dipped in your morning coffee!

Cranberry Pistachio Biscotti - The perfect holiday biscotti recipe with dried cranberries and pistachios in a sweet vanilla-almond cookie.

These classic Italian cookies are crispy, twice-baked delights that are loaded with salty pistachios and dunked in dark chocolate. They are perfect with your morning coffee, for a low-maintenance dessert or in a Christmas cookie box.

These crisp Cranberry Pistachio Biscotti feature all the holiday flavors you’ve been dreaming of with tangy dried cranberries and incredible pistachios.

Italian pistachio biscotti recipe – Hungarian Chef