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crisp biscotti slices flecked with green pistachios and red raspberry standing in a tall glass beside a coffee cup, in a wide horizontal shot, scattered pistachios on a wooden cafe table, warm natural light, shallow depth of field, landscape orientation

Raspberry Pistachio Biscotti

Crisp pistachio biscotti with pieces of tangy dried raspberries.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 biscotti
Ingredients Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup shelled pistachios
  • 1/2 cup dried raspberries

Method
 

  1. Whisk together the flour, sugar, baking powder, and salt.
  2. Beat in the eggs and vanilla until a stiff dough forms, then fold in the pistachios and dried raspberries.
  3. Shape into two flat logs on a parchment-lined sheet and bake at 350F for 25 minutes.
  4. Cool 10 minutes, then slice the logs on a diagonal into 1/2-inch pieces.
  5. Lay the slices cut-side down and bake another 18 to 20 minutes, flipping once, until crisp and dry. Cool completely.

Notes

They crisp up more as they cool, so don't overbake the first round.