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Recipe Detail Page
Biscotti Al Pistacchio
Holiday 2024
These delightfully crisp, chewy amaretti-style cookies are made with ground pistachios and almonds, honey and a hint of lemon. They only keep their perfect texture for a few days, but they freeze really well—just keep in an airtight container and defrost before gifting or serving.
Makes about 30 cookies
1 1/2 cups (375 mL) raw almonds
2 1/4 cups (560 mL) shelled raw pistachios
3/4 cup (175 mL) sugar
2 egg whites
2 tbsp (30 mL) honey
3/4 tsp (4 mL) fine sea salt
1 tsp (5 mL) finely grated lemon zest
1 cup (250 mL) icing sugar
1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment.
2. Put almonds in food processor and pulse until pieces are same size as pistachios. Add pistachios and pulse until all nuts are finely ground but not powdery. Transfer to a mixing bowl. Add sugar and stir to combine.
3. Place egg whites in a medium mixing bowl and whisk until lightly foamy. Add honey and salt, and whisk to incorporate. Stir in lemon zest.
4. Add egg white mixture to nuts and stir until nuts are fully moist and you have a sticky dough.
5. Place icing sugar in a shallow bowl. Scoop and lightly squeeze dough into 1-inch (2.5-cm) balls. Drop them into icing sugar and toss to coat fully.
6. Working with a few balls at a time, place into a fine-mesh strainer and shake off excess sugar. Divide balls between baking sheets and press down with fingers to flatten slightly. (They won’t spread very much.) Bake, one sheet at a time, until slightly cracked and golden, about 18 minutes. Cool completely.
7. Transfer to an airtight container and store at room temperature for up to 2 days or freeze for up to 3 months.
Makes about 30 cookies