Pistachio cantuccini biscuits

• 10 minutes to prepare • 35 minutes to cook • Serves 7

Vin santo 

 

Welcome back to our recipe blog. Today, we are excited to put a delicious twist on a classic Italian favorite: cantuccini biscuits. Traditionally made with almonds, these twice-baked biscuits have been a beloved treat since their origins in Tuscany, known for their satisfying crunch and perfect dunking capabilities. However, in this version, we’re incorporating the vibrant flavors of pistachios, adding a unique and delightful flair to the classic recipe.

The subtle, nutty taste of pistachios combined with the sweet and crunchy texture of these biscuits creates an irresistible treat that’s perfect for any occasion. Whether you enjoy them with your morning coffee, pair them with a glass of vin santo at dessert, or simply savor them as a snack, these pistachio cantuccini are sure to become your new favorite.
Not only do they offer a beautiful pop of color, but they also introduce a new layer of flavor that complements the traditional recipe beautifully. Join us as we bring this innovative take to your kitchen!



Here are ingredients for a 7-serving recipe (approximately 50 biscuits):

 

350 g flour 00
100 g sugar
150 g pistachio cream
70 g butter
2 eggs
1/2 sachet vanilla baking powder
1 lemon zest
50 g unpeeled, unsalted pistachios
salt

1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add eggs, pistachio cream, zest and sugar, too, and knead it quickly
2. Sift half the flour and vanilla baking powder in. Add a pinch of salt and knead again
3. Add the pistachios, then incorporate the remaining flour gradually, kneading continuously
4. Preheat oven to 180°C
5. Move on to the biscuits preparation: divide the plain butter pastry dough into 3 parts. Shape each portion into a log about 30-cm long and 5-cm wide
6. Place the logs on a parchment-lined baking sheet and bake in the preheated oven for about 25-30 minutes, or until golden brown
7. Remove from the oven and let the logs cool for about 5 minutes. Then, using a sharp knife, slice the logs diagonally into about 2-cm thick pieces
8. Place the sliced biscuits cut side up back on the baking sheet. Bake for an additional 10 minutes, or until they are golden and crisp
9. Remove from the oven and let them cool on a wire rack.
10. Store the cantuccini in an airtight container at room temperature for up to two weeks, if they last that long

Nutrition Facts are detailed in the table below. Data is provided per serving (approximately 7 biscuits).