Hazelnut Pistachio Biscotti

I don’t think it gets much better than sitting at a little outdoor café with a great cup of espresso and biscotti. It’s one of those small pleasures that shouldn’t be taken for granted. We have had some nice weather here in the mornings, so I tried to recreate that feeling with my hazelnut pistachio biscotti! This version was Tuscan style cantuccini that I always loved growing up. Normally they contain almonds but my twist was to use hazelnuts and pistachios instead!

The dough for the hazelnut pistachio biscotti was so simple to make. I used lots of cinnamon and vanilla to give loads of flavor. The wet ingredients just went into the dry ingredients and it was all stirred together. That was all there was too it!
The dough for the hazelnut pistachio biscotti was so simple to make. I used lots of cinnamon and vanilla to give loads of flavor. The wet ingredients just went into the dry ingredients and it was all stirred together. That was all there was too it!
The thing about this hazelnut pistachio biscotti dough was that it was really sticky. So I made sure to have my surfaces and hands floured when I worked with it. I divided it in half and formed each half into logs that went almost the length of my sheet pan. Then I lightly pressed down on the logs to make the side on the tray flat. That formed the signature biscotti half moon shape before they baked!
The thing about this hazelnut pistachio biscotti dough was that it was really sticky. So I made sure to have my surfaces and hands floured when I worked with it. I divided it in half and formed each half into logs that went almost the length of my sheet pan. Then I lightly pressed down on the logs to make the side on the tray flat. That formed the signature biscotti half moon shape before they baked!
The logs didn't look like much when they came out of the oven. I knew there was deliciousness within by the way they smelled though! I let them cool for about 10 minutes before I sliced them.
The logs didn’t look like much when they came out of the oven. I knew there was deliciousness within by the way they smelled though! I let them cool for about 10 minutes before I sliced them.
I sliced those logs into roughly 1/2 inch thick pieces. They were so cute and perfectly shaped! Once I sliced the hazelnut pistachio biscotti, they needed to bake again to crisp up the interior. It gave them that signature crispy texture!
I sliced those logs into roughly 1/2 inch thick pieces. They were so cute and perfectly shaped! Once I sliced the hazelnut pistachio biscotti, they needed to bake again to crisp up the interior. It gave them that signature crispy texture!

After the second bake, the hazelnut pistachio biscotti were ready to enjoy! Hubby and I enjoyed dipping them in espresso on our back porch with the sun shining down and the birds singing. It was a little slice of heaven, let me tell you! All we needed was a view of the Tuscan hills to complete the picture. Hope you all enjoy this amazing treat! xoxo

Hazelnut Pistachio Biscotti
Hazelnut Pistachio Biscotti
5 from 1 vote
Hazelnut Pistachio Biscotti
Hazelnut Pistachio Biscotti
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

Biscotti is the ultimate treat with coffee or tea! This hazelnut pistachio biscotti is a sensational version with lots of cinnamon and vanilla mixed in. 

Course: Breakfast
Cuisine: Italian
Keyword: Biscotti, Hazelnut Pistachio Biscotti
Servings: 48 biscotti
Calories: 65 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 cup chopped hazelnuts
  • 1/2 cup chopped pistachios
  • 3 whole eggs
  • 2 1/2 teaspoons vanilla extract
Instructions
  1. Pre-heat the oven to 350 and line a sheet tray with a silicone mat. Whisk the flour, sugar, cinnamon and baking powder together in a mixing bowl, then stir in the hazelnuts and pistachios. In another bowl, whisk the eggs and vanilla together. Pour the wet ingredients into the dry ingredients and stir it together well until it becomes a soft and very sticky dough.
  2. Turn the dough out onto a well floured and clean surface. Divide it in half, then with floured hands form each half into a log that goes almost the length of the sheet pan. Place the logs side by side on the sheet tray with plenty of space in between them, then just lightly press down on the log to make the side on the tray flat. Bake them for 30 minutes. When they are done, let them cool for at least 10 minutes or so on the trays. Leave the oven on.
  3. When they have cooled, transfer the logs to a cutting board and slice each log into 1/2 inch thick biscotti. Lay them back out on the sheet tray with the cut side down and bake them for another 20 minutes. Let them cool again and serve with great espresso, coffee or tea! These will also keep in sealed containers for about a week.
Nutrition Facts
Hazelnut Pistachio Biscotti
Amount Per Serving (2 biscotti)
Calories 65 Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Saturated Fat 0.3g2%
Cholesterol 20mg7%
Sodium 15mg1%
Potassium 64mg2%
Carbohydrates 10.8g4%
Fiber 0.5g2%
Sugar 8.6g10%
Protein 1.4g3%
Calcium 20mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Hazelnut Pistachio Biscotti
Hazelnut Pistachio Biscotti

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