Pistachio Biscotti


Nothing is sweeter than a homemade goodie when you’re trying to show someone you care. Make this biscotti “from the gods”, as chef Brian Miller describes them, this Mother’s Day for an edible gift that Mom will love. You can wrap them in some pretty cellophane with an elegant bow or pop a handful into a mason or biscotti jar if you really want to be impressive — just remember: your baking efforts will be much appreciated, no matter the presentation.


  • 3 tablespoons butter
  • 1/2 cup + 2 tablespoons sugar
  • Zest of one orange
  • 2 whole eggs
  • 2 cups flour (plus additional for dusting/kneading)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon fennel pollen or anise seed
  • 1 cup pistachios, raw/untoasted, preferably Sicilian


  1. In the bowl of a stand mixer add the butter, sugar, zest and eggs and whip with the paddle attachment until smooth, this is called “creaming”. Creaming is a classic first step in a basic cookie recipe.
  2. In another bowl combine the flour, baking powder and soda, salt and fennel pollen or anise seed. When your creaming process is complete, stop the mixer and add in your dry ingredients. On slow to medium speed, combine the dry ingredients until the dough looks like very coarse sand, almost pebble like. At this point, stop the mixer again and add the pistachios. Turn the machine back on slow to medium speed until the pistachios are well distributed.
  3. Use your additional flour to lightly dust the top of the dough mixture and knead by until the dough comes together and forms one cohesive mass. Again using more flour lightly knead the dough on a clean surface, preferably wood for a few minutes.
  4. Split the dough in two parts and roll them out to form equal sized logs about a silver dollar thickness.
  5. Put the logs on a sheet pan lined with parchment or if you fancy and have a silpat, use that! Lightly depress the logs with your fingers to flatten them. Bake the biscotti at 350F for 8-12 minutes depending on the quality of your oven to do the “FIRST” cook. Oh, yea, there's more.
  6. After the first cook, remove the biscotti from the oven and allow to cook at room temp. Once completely cooled to the touch you can refrigerate or freeze, I recommend a solid time in the fridge over freezing but both are acceptable to get the cookie completely chilled in order to slice. So, now once completely chilled, using a serrated knife cut the log either straight on or on a bias to your desired thickness, I cut mine for the restaurant about a half in thick on a slight bias, for nice crispy and long cookies.
  7. After slicing put them back on the sheet pan, lined up like soldiers, and bake at 200F for 1 hour to dry them out completely and get them niiiiiiiiice and crispy.
  8. Now you done, now you eat!

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