Imagine a cookie so delicate, yet so rich with flavor that it transports you straight to the charming streets of Italy with just one bite. The Biscotti di Frolla Montata con Pistola is not just a cookie; it's a culinary masterpiece that combines the buttery softness of traditional Italian pastry with the delightful crunch of chopped pistachios. Whether you're a seasoned baker or a curious food lover, this recipe promises to elevate your baking game and impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 24 cookies
Ingredients
- 250g unsalted butter, softened
- 200g sugar
- 1 egg
- 1 teaspoon vanilla extract
- 500g all-purpose flour
- 100g pistachios, chopped
Instructions
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat until fully incorporated and smooth.
- Gradually sift in the all-purpose flour, mixing on low speed until just combined. Be careful not to overmix; you want the dough to be soft and pliable.
- Fold in the chopped pistachios gently with a spatula, ensuring they are evenly distributed throughout the dough.
- Transfer the dough into a piping bag fitted with a large star-shaped nozzle. If you don't have a piping bag, you can also use a large plastic zip-top bag with one corner snipped off.
- Pipe the dough onto the prepared baking sheets in your desired shapes, such as straight lines or S-shapes, leaving some space between each cookie as they will spread slightly during baking.
- Bake in the preheated oven for about 15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
- Once baked, remove the biscotti from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Biscotti di Frolla Montata con Pistola as a delightful treat with coffee or tea!
Tips
- Ensure your butter is truly softened but not melted - room temperature is key for achieving that perfect creamy texture.
- When creaming butter and sugar, don't rush the process. A full 3-5 minutes of mixing creates that light, fluffy base that makes these cookies melt in your mouth.
- Use a piping bag with a star-shaped nozzle for professional-looking cookies, but don't worry if you're using a makeshift bag - rustic shapes are part of the charm!
- Watch your baking time carefully. Golden edges mean perfect cookies, but a minute too long can lead to dry, overcooked biscotti.
- Let the cookies cool completely before storing to maintain their delightful texture and prevent sogginess.
- Store in an airtight container to keep them fresh for up to a week - if they last that long!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
