12 Delicious Cinnamon Biscotti with Pistachios Recipes

Perfect for pairing with your morning coffee or as a sweet afternoon treat, these 12 Delicious Cinnamon Biscotti with Pistachios Recipes are about to become your new baking obsession. Whether you’re a seasoned baker or just starting out, each recipe offers a delightful crunch and a warm spice that’s hard to resist. Dive in and discover your next favorite biscotti recipe today!

Classic Cinnamon Biscotti with Pistachios

Howdy, biscotti lovers! If you’re ready to dive into a crunchy, nutty adventure that pairs perfectly with your morning coffee or evening dessert wine, you’ve hit the jackpot. This Classic Cinnamon Biscotti with Pistachios is like a hug in cookie form—warm, comforting, and slightly addictive.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1 cup sugar (for that sweet, sweet life)
• 1 tsp baking powder (the unsung hero of lift)
• 1 tsp cinnamon (the spice that makes everything nice)
• 1/2 tsp salt (to balance the sweetness)
• 2 large eggs (room temp, please—they mix better)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 1 cup shelled pistachios (because crunch is mandatory)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, just baking.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. This is your dry team.
3. In another bowl, beat the eggs and vanilla until frothy. Welcome to the wet team.
4. Gradually mix the dry ingredients into the wet ingredients. Patience is key—no rushing the process.
5. Fold in the pistachios gently. They’re the stars, after all.
6. Divide the dough in half and shape each into a log about 12 inches long on a parchment-lined baking sheet. Pro tip: wet hands prevent sticking.
7. Bake for 25 minutes until firm to the touch. Then, let them cool for 10 minutes—patience, grasshopper.
8. Reduce oven temp to 325°F (165°C). Slice the logs diagonally into 1-inch pieces. Lay them cut side down.
9. Bake for another 10 minutes, flip, and bake for 10 more minutes. Double the bake, double the crunch.

Yield: These biscotti are a textural dream—crispy on the outside with a satisfying bite. Serve them dunked in coffee for a classic move or crumbled over vanilla ice cream for a rebellious twist.

Double Cinnamon Biscotti with Pistachios

So, you’ve decided to embark on a culinary adventure that promises to double your pleasure with every bite—welcome to the world of Double Cinnamon Biscotti with Pistachios, where crunch meets spice in a dance of flavors.

Ingredients

• 2 cups all-purpose flour (because greatness starts with a solid foundation)
• 1 cup granulated sugar (for that sweet, sweet love)
• 1 tsp baking powder (the unsung hero of rise and shine)
• 2 tsp ground cinnamon (double the spice, double the nice)
• 1/2 cup shelled pistachios (for a nutty surprise in every bite)
• 2 large eggs, room temp (they mix better when they’re not chilly)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 1/2 cup unsalted butter, melted (because butter makes everything better)

Instructions

1. Preheat your oven to 350°F (177°C)—no cheating, this biscotti demands precision.
2. In a large bowl, whisk together the flour, sugar, baking powder, and cinnamon. Tip: Sifting the flour can prevent lumps, but who has time for that? Just whisk vigorously.
3. Chop the pistachios roughly—you want them to be noticeable, not ninja-hidden.
4. Add the eggs, vanilla extract, and melted butter to the dry ingredients. Mix until just combined. Tip: Overmixing is the enemy of tender biscotti.
5. Fold in the pistachios with a spatula, because they deserve a gentle introduction.
6. Divide the dough in half and shape each into a log about 12 inches long on a parchment-lined baking sheet. Tip: Wet your hands to prevent the dough from sticking—it’s like magic.
7. Bake for 25 minutes until the logs are firm to the touch. Then, let them cool for 10 minutes—patience is a virtue.
8. Slice the logs diagonally into 1/2-inch pieces. Lay them cut side down and bake for another 10 minutes per side for that signature crunch.

After all that, you’re left with biscotti that’s crisp, fragrant, and just begging to be dunked into your morning coffee. Or, if you’re feeling fancy, serve them alongside a glass of dessert wine for an evening treat that says, ‘I’m sophisticated, but I also love cookies.’

Cinnamon Vanilla Biscotti with Pistachios

Every now and then, a recipe comes along that’s so irresistibly crunchy and fragrant, it’s like a hug for your taste buds. That’s exactly what you’re in for with these cinnamon vanilla biscotti with pistachios—a treat that’s as fun to make as it is to devour.

Ingredients

• 2 cups all-purpose flour (because who has time for anything less?)
• 1 cup granulated sugar (the sweet stuff that makes life worth living)
• 1 tsp baking powder (the unsung hero of lift and lightness)
• 1/2 tsp salt (just enough to make the flavors pop)
• 3 large eggs (room temp, please—they mix better and make for a smoother dough)
• 1 tsp vanilla extract (the good stuff, none of that imitation nonsense)
• 1 tsp ground cinnamon (for that warm, spicy kick)
• 1 cup shelled pistachios (lightly toasted, because we’re fancy like that)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, just precision.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. This is where the magic starts.
3. Add the eggs and vanilla extract to the dry ingredients. Mix until just combined—overmixing is the enemy of tender biscotti.
4. Fold in the pistachios gently, because nobody likes a mushy nut.
5. Divide the dough in half and shape each half into a log about 12 inches long. Place them on a parchment-lined baking sheet, because sticking is sad.
6. Bake for 25 minutes, or until the logs are golden and firm to the touch. Patience is key here.
7. Remove from the oven and let cool for 10 minutes. Then, slice the logs diagonally into 1/2-inch pieces. A serrated knife is your best friend here.
8. Lay the slices cut side down on the baking sheet and bake for another 10 minutes. Flip them over and bake for another 10 minutes until they’re perfectly crisp.
9. Let the biscotti cool completely on a wire rack. They’ll crisp up even more as they cool—trust the process.

Munching on these biscotti is like taking a bite out of a crisp autumn morning, with the cinnamon and vanilla dancing together in perfect harmony. Serve them with a steaming cup of coffee or dunk them in a glass of dessert wine for an extra indulgent treat.

Chocolate Dipped Cinnamon Biscotti with Pistachios

Dive into the crunchy, nutty, and chocolaty bliss of these biscotti that are about to become your new favorite dunking companion. Perfect for those who like their coffee with a side of drama and their snacks with a crunch that echoes through the house.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1 cup sugar (for that sweet, sweet love)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp salt (to balance the sweetness, like a good friend)
• 3 large eggs (room temp, they mix better that way)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 1 tbsp cinnamon (for a spicy kick that says ‘hello’)
• 1/2 cup pistachios, chopped (because green is always in style)
• 1 cup dark chocolate chips (melted, for dipping – go for the good stuff)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, precision is key.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. This is where the magic begins.
3. Add eggs and vanilla extract to the dry ingredients. Mix until just combined – overmixing is the enemy of fluffy biscotti.
4. Fold in the chopped pistachios gently, like you’re tucking them into bed.
5. Divide the dough in half and shape each into a log about 12 inches long on a parchment-lined baking sheet. Pro tip: wet your hands to prevent sticking.
6. Bake for 25 minutes until golden and firm to the touch. Let them cool for 10 minutes – patience is a virtue.
7. Reduce oven temperature to 325°F (165°C). Slice the logs diagonally into 1-inch pieces. Lay them cut side down and bake for another 10 minutes per side for that signature crunch.
8. Melt the dark chocolate chips in a double boiler or microwave, stirring every 30 seconds to avoid a chocolate disaster.
9. Dip one end of each biscotti into the melted chocolate, then place on parchment paper to set. For extra flair, sprinkle with more chopped pistachios before the chocolate hardens.

You’ll love the contrast between the crisp biscotti and the smooth chocolate, with the pistachios adding a pop of color and texture. Serve these beauties with a bold espresso or as a cheeky midnight snack straight from the fridge.

Cinnamon Orange Biscotti with Pistachios

Venture into the realm of baking with a twist that’ll make your taste buds dance—cinnamon orange biscotti with pistachios. This isn’t just any biscotti; it’s a crunchy, flavorful journey that pairs perfectly with your morning coffee or as a sweet treat any time of day.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1 cup granulated sugar (for that sweet, sweet love)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp salt (to balance the sweetness)
• 2 large eggs, room temperature (they mix better when not chilly)
• 1 tbsp orange zest (for a citrusy punch)
• 1 tsp cinnamon (because spice is nice)
• 1/2 cup shelled pistachios, roughly chopped (for a nutty crunch)
• 1 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This prevents sticking and makes cleanup a breeze.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and orange zest. Tip: Whisking ensures an even distribution of flavors.
3. Add eggs and vanilla extract to the dry ingredients, mixing until a dough forms. Tip: Room temperature eggs blend more smoothly, creating a uniform dough.
4. Fold in the chopped pistachios until evenly distributed throughout the dough.
5. Divide the dough in half and shape each portion into a log about 12 inches long on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the dough from sticking.
6. Bake for 25 minutes, or until the logs are firm to the touch. Remove from the oven but leave the oven on.
7. Let the logs cool for 10 minutes, then slice diagonally into 1/2-inch thick pieces. Tip: A serrated knife works best for clean cuts.
8. Place the slices cut side down on the baking sheet and bake for another 10 minutes. Flip each piece and bake for an additional 10 minutes until golden and crisp.

Relish in the crisp texture and the harmonious blend of cinnamon, orange, and pistachios in every bite. Serve these biscotti with a drizzle of dark chocolate for an extra decadent touch or alongside a glass of dessert wine for a sophisticated pairing.

Gluten-Free Cinnamon Biscotti with Pistachios

Venture into the realm of gluten-free baking with these delightfully crunchy cinnamon biscotti studded with pistachios—because who said gluten-free can’t be guilt-free and utterly delicious?

Ingredients

• 1 1/2 cups gluten-free flour blend (I swear by Bob’s Red Mill for that perfect texture)
• 1/2 cup granulated sugar (because a little sweetness never hurt anybody)
• 1 tsp baking powder (the unsung hero of rise and fluff)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 tsp ground cinnamon (for that warm, spicy kick)
• 1/2 cup shelled pistachios, roughly chopped (because green is the new black)
• 2 large eggs, room temperature (they mix better when not cold, trust me)
• 1 tsp vanilla extract (the secret weapon for depth of flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking, no crying.
2. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, salt, and cinnamon. Make sure it’s as uniform as a well-organized sock drawer.
3. Add the chopped pistachios to the dry ingredients and give it a quick stir. They’re not just for color; they bring the crunch.
4. In a separate bowl, beat the eggs and vanilla extract until frothy. Think of it as making a tiny, edible cloud.
5. Pour the egg mixture into the dry ingredients and mix until a dough forms. It should be sticky but manageable—like a good friendship.
6. Transfer the dough to the prepared baking sheet and shape it into a log about 12 inches long and 3 inches wide. Precision is key, but it doesn’t have to be perfect.
7. Bake for 25 minutes, or until the log is firm to the touch. Then, let it cool for 10 minutes. Patience is a virtue, especially in baking.
8. Reduce the oven temperature to 325°F (165°C). Slice the log diagonally into 1/2-inch thick slices. A serrated knife works wonders here.
9. Place the slices cut-side down on the baking sheet and bake for another 10 minutes on each side. This is where the magic happens—hello, crispiness!
10. Let the biscotti cool completely on a wire rack. They’ll crisp up even more as they cool, so resist the urge to nibble right away.

Golden and fragrant, these biscotti are a textural dream—crisp on the outside with a satisfying bite. Serve them with your morning coffee or dunk them in a glass of almond milk for a midnight snack that feels like a hug.

Vegan Cinnamon Biscotti with Pistachios

Crunchy, sweet, and utterly irresistible, these vegan cinnamon biscotti with pistachios are here to prove that going plant-based doesn’t mean skimping on flavor or fun. Perfect for dunking into your morning coffee or sneaking as an afternoon snack, they’re a crunchy delight that’ll have you reaching for just one more—until you realize the whole batch is gone.

Ingredients

• 2 cups all-purpose flour (because even in a vegan world, flour is still king)
• 1 cup sugar (the sweet glue that holds our biscotti dreams together)
• 1 tsp baking powder (the unsung hero of lift and lightness)
• 1 tbsp ground cinnamon (for that warm, hug-in-a-bite feeling)
• 1/2 cup coconut oil, melted (my go-to for that perfect crumb)
• 1/4 cup almond milk (or any plant milk you’re vibing with)
• 1 tsp vanilla extract (because vanilla makes everything better)
• 1/2 cup shelled pistachios, roughly chopped (for a pop of color and crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Because nobody likes scrubbing pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, and cinnamon. This is where the magic starts.
3. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Mix until just combined—overmixing is the enemy of tender biscotti.
4. Fold in the chopped pistachios with a spatula. They’re not just for looks; they add a lovely texture contrast.
5. Transfer the dough to the prepared baking sheet and shape it into a log about 12 inches long and 4 inches wide. Wetting your hands helps prevent sticking.
6. Bake for 25 minutes, or until the log is firm to the touch. Then, let it cool for 10 minutes. Patience is a virtue, especially in baking.
7. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. A gentle sawing motion works best here.
8. Lay the slices cut side down on the baking sheet and bake for another 10 minutes. Flip them over and bake for an additional 10 minutes for that signature biscotti crunch.
9. Let the biscotti cool completely on a wire rack. They’ll crisp up as they cool, so resist the urge to nibble right away.

Outrageously crunchy with a warm cinnamon spice and the occasional salty bite of pistachio, these biscotti are a textural dream. Serve them with a drizzle of dark chocolate for extra decadence or simply enjoy them as is—because sometimes, simplicity is the ultimate sophistication.

Cinnamon Almond Biscotti with Pistachios

Yum, is there anything better than the smell of cinnamon and almonds wafting through your kitchen? These Cinnamon Almond Biscotti with Pistachios are not just a treat for your taste buds but a full-on sensory experience. Perfect for dunking in your morning coffee or as a sophisticated snack to impress your in-laws.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1 cup sugar (for that sweet, sweet life)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp salt (to balance the sweetness, like a good friend)
• 1 tsp cinnamon (the spice of life, literally)
• 1 cup whole almonds (for crunch and character)
• 1/2 cup shelled pistachios (because green is always in)
• 3 large eggs, room temp (they mix better when not cold-shouldered)
• 1 tsp vanilla extract (the secret handshake of baking)

Instructions

1. Preheat your oven to 350°F (177°C) because patience is a virtue, but preheating is a must.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. This is where the magic starts.
3. Stir in almonds and pistachios. They’re not just toppings; they’re part of the squad.
4. In another bowl, beat eggs and vanilla extract until frothy. Think of it as giving them a little wake-up call.
5. Gradually mix the wet ingredients into the dry ingredients. No rush here; we’re making biscotti, not running a marathon.
6. Divide the dough in half and shape each into a log on a parchment-lined baking sheet. Pro tip: wet hands prevent sticky situations.
7. Bake for 25 minutes until golden. Your kitchen should smell like a bakery by now.
8. Let cool for 10 minutes, then slice diagonally into 1/2-inch pieces. Sharp knife = clean cuts.
9. Lay slices cut side down and bake for another 10 minutes per side. This is the biscotti’s second chance at greatness.
10. Let cool completely before serving. Good things come to those who wait.

Zesty, crunchy, and packed with flavor, these biscotti are the perfect companion to your coffee break or a chic addition to your dessert platter. Serve them with a side of espresso for an extra Italian flair or crumble them over vanilla ice cream for a decadent twist.

Spiced Cinnamon Biscotti with Pistachios

Today is ‘2025-07-13 01:09:50.846296’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Spiced Cinnamon Biscotti with Pistachios’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 cups all-purpose flour (because life’s too short for whole wheat in biscotti)
• 1 cup granulated sugar (the sweet stuff that makes life worth living)
• 1 tsp baking powder (the unsung hero of rise and shine)
• 1 tsp ground cinnamon (for that spicy kick)
• 1/2 tsp salt (to balance the sweet, because balance is key)
• 2 large eggs (room temp, unless you enjoy the thrill of cold eggs)
• 1/2 cup shelled pistachios (because crunchy is the new smooth)
• 1 tsp vanilla extract (the secret handshake of baking)

Instructions

1. Preheat your oven to 350°F (177°C) because patience is a virtue, especially in baking.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. This is where the magic starts.
3. Add the eggs and vanilla extract to the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy biscotti.
4. Fold in the pistachios gently, like you’re tucking them into bed.
5. Divide the dough in half and shape each half into a log about 12 inches long on a parchment-lined baking sheet. Pro tip: wet your hands to prevent sticking.
6. Bake for 25 minutes, or until the logs are golden and firm to the touch. They should smell like heaven.
7. Let the logs cool for 10 minutes, then slice them diagonally into 1-inch pieces. This is where the biscotti starts to take shape.
8. Lay the slices cut side down on the baking sheet and bake for another 10 minutes. Flip them over and bake for another 10 minutes for that perfect crunch.
9. Let them cool completely on a wire rack. Resist the urge to eat them hot—good things come to those who wait.

Finally, these biscotti are a crunchy, spiced delight with the nutty surprise of pistachios in every bite. Serve them with a bold espresso for a dunkable experience, or gift them to a friend who appreciates the finer things in life.

Cinnamon Honey Biscotti with Pistachios

Oh, the joys of baking when the result is as delightful as these Cinnamon Honey Biscotti with Pistachios! Perfect for dunking into your morning coffee or savoring as a sweet afternoon pick-me-up, these crunchy delights are about to become your new obsession.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1 tsp baking powder (the unsung hero of lift and lightness)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/2 cup unsalted butter, softened (I swear by room temp butter for that perfect creaminess)
• 3/4 cup granulated sugar (for that sweet, sweet happiness)
• 2 large eggs (room temp, please, for a smoother batter)
• 1/4 cup honey (the stickier, the better)
• 1 tsp vanilla extract (pure, because imitation is the sincerest form of flattery we don’t need)
• 1 tbsp ground cinnamon (because life’s too short for bland biscotti)
• 1/2 cup shelled pistachios, roughly chopped (for that nutty crunch and a pop of color)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Because nobody likes scrubbing pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. This is where the magic begins.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Patience here pays off in texture.
4. Beat in the eggs one at a time, then stir in the honey and vanilla extract. The stickier, the messier, the better.
5. Gradually mix in the dry ingredients until just combined. Overmixing is the enemy of tender biscotti.
6. Fold in the cinnamon and pistachios. This is where the flavor party starts.
7. Divide the dough in half and shape each into a log about 12 inches long on the prepared baking sheet. Flatten slightly for even baking.
8. Bake for 25 minutes, or until the logs are firm to the touch. Then, let them cool for 10 minutes. They’re not done yet!
9. Reduce the oven temperature to 325°F (165°C). Slice the logs diagonally into 1/2-inch pieces and lay them cut side down on the baking sheet.
10. Bake for another 10 minutes, flip each piece, and bake for another 10 minutes until golden and crisp. Twice baked means twice as nice.

Now, these biscotti are not just any biscotti. They’re a crunchy, cinnamon-spiced journey with a honeyed sweetness and pistachio surprises in every bite. Serve them with a drizzle of dark chocolate for an extra decadent twist or simply enjoy them as is with your favorite brew.

Cinnamon Maple Biscotti with Pistachios

Picture this: a lazy Sunday morning, the smell of cinnamon wafting through the air, and a batch of biscotti that’s about to make your coffee break legendary. These Cinnamon Maple Biscotti with Pistachios are the crunchy, sweet, and slightly nutty heroes your breakfast table deserves.

Ingredients

• 2 cups all-purpose flour (because, let’s face it, it’s the trusty sidekick of baking)
• 1 tsp baking powder (the unsung hero that gives our biscotti its lift)
• 1/2 tsp salt (just enough to make the sweet flavors pop)
• 1/2 cup unsalted butter, softened (I like mine just shy of melted for easier mixing)
• 3/4 cup maple syrup (the real deal, none of that pancake syrup imposter)
• 1 large egg, room temperature (it’s all about that smooth batter life)
• 1 tsp vanilla extract (because vanilla makes everything better)
• 1 tbsp ground cinnamon (for that warm, spicy kick)
• 1/2 cup shelled pistachios, roughly chopped (for a bit of crunch and color)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is your biscotti’s runway to greatness.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Think of it as creating a fluffy cloud of dry ingredients.
3. In a large bowl, beat the softened butter and maple syrup until creamy. This is where the magic starts, so don’t rush it.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated. Smooth is the name of the game here.
5. Gradually mix in the dry ingredients until just combined. Overmixing is the enemy of tender biscotti.
6. Fold in the cinnamon and pistachios, distributing them evenly. Every bite should be a flavor explosion.
7. Shape the dough into a log about 12 inches long on the prepared baking sheet. Pat it down slightly; it’s not a loaf, it’s a biscotti in the making.
8. Bake for 25 minutes, or until the log is firm to the touch. It’s like a mini workout for your oven.
9. Let the log cool for 10 minutes, then slice it diagonally into 1/2-inch pieces. This is where your biscotti starts to take shape.
10. Lay the slices cut side down on the baking sheet and bake for another 10 minutes. Flip them over and bake for an additional 10 minutes. We’re going for golden and crisp.
11. Let the biscotti cool completely on a wire rack. Patience, my friend, the crunch is worth the wait.

Out of the oven, these biscotti are a symphony of textures—crisp on the outside with a satisfying bite, thanks to the pistachios. The cinnamon and maple play a sweet and spicy duet that’s downright addictive. Serve them with a dunk in your morning coffee or as a sophisticated snack with a glass of dessert wine. Either way, you’re winning at life.

Cinnamon Espresso Biscotti with Pistachios

Oh, the joy of biting into something that’s both a cookie and a coffee companion! This Cinnamon Espresso Biscotti with Pistachios is your next baking project that promises crunch, flavor, and a reason to skip the coffee shop.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1 cup granulated sugar (for that sweet, sweet love)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp salt (to balance the sweet drama)
• 2 tbsp ground cinnamon (for a spicy kick that says ‘hello’)
• 2 tbsp instant espresso powder (because we’re serious about our coffee flavor)
• 3 large eggs, room temperature (they mix better when not chilly)
• 1 cup shelled pistachios, roughly chopped (for crunch and color)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Tip: This prevents sticking and makes cleanup a breeze.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and espresso powder. Tip: Sifting the dry ingredients avoids lumps for a smoother dough.
3. Add the eggs one at a time, mixing until a dough forms. It’ll be sticky, but that’s normal. Tip: A stand mixer with a paddle attachment makes this step easier.
4. Fold in the pistachios until evenly distributed. This is where the magic happens.
5. Divide the dough in half and shape each into a log about 12 inches long on the prepared baking sheet. Leave space between them; they’ll spread.
6. Bake for 25 minutes until firm to the touch. Then, let cool for 10 minutes. Tip: This is the perfect time to enjoy the aroma filling your kitchen.
7. Reduce oven temperature to 325°F (163°C). Slice the logs diagonally into 1-inch thick pieces. Lay them cut side down on the baking sheet.
8. Bake for another 10 minutes, flip each biscotti, and bake for another 10 minutes until crisp.

And just like that, you’ve got biscotti that’s crisp, packed with espresso and cinnamon warmth, and studded with pistachios for a nutty surprise. Serve these with a dip in your morning latte or as a sophisticated snack that’ll make you feel fancy.

Conclusion

Flavorful and festive, these 12 Delicious Cinnamon Biscotti with Pistachios Recipes are sure to sweeten your baking adventures. Perfect for sharing or savoring with your favorite coffee, each recipe offers a unique twist on a classic treat. We’d love to hear which one becomes your go-to—drop a comment below! Don’t forget to pin your favorites and spread the joy of baking by sharing this article on Pinterest. Happy baking!