For a more intense cinnamon flavor, add an extra 1/2 teaspoon of ground cinnamon to the dough. If you can't find cinnamon chips, you can substitute chopped white chocolate chips or dried cranberries. Be careful not to overbake the biscotti during the second bake, as they can become too hard. For easier slicing, chill the baked logs in the freezer for 15-20 minutes before slicing.
Cinnamon Biscotti with Pistachios
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 30 mins
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SERVING36 People
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VIEWS31
Twice-baked to crunchy perfection, these biscotti are infused with warm cinnamon spice and studded with crunchy pistachios. The secret? A generous helping of cinnamon chips for an extra burst of flavor in every bite. Perfect for dunking in your morning coffee or enjoying as an afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol17 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium106 mg
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Sugar10 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. (5 minutes)
02
StepIn a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well combined. (2 minutes)
03
StepIn a separate large bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. (5 minutes)
04
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the cinnamon chips and chopped pistachios. (3 minutes)
05
StepDivide the dough in half. On a lightly floured surface, shape each half into a log approximately 9 inches long. Place the logs onto the prepared baking sheet. (5 minutes)
06
StepBrush the tops of the logs with the beaten egg white. (1 minute)
07
StepBake in the preheated oven for 30-35 minutes, or until the logs are golden brown. Remove from the oven and let cool on the baking sheet for at least 20 minutes, or until cool enough to handle. (55 minutes)
08
StepReduce the oven temperature to 325°F (165°C). Carefully remove the parchment paper from the baking sheet. (1 minute)
09
StepUsing a serrated knife, gently slice the logs crosswise into 1/2-inch thick biscotti. (5 minutes)
10
StepArrange the biscotti in a single layer on the baking sheet. (2 minutes)
11
StepBake in the preheated oven for 10 minutes. Flip the biscotti over and bake for another 10 minutes, or until they are lightly toasted and crisp. (20 minutes)
12
StepTransfer the biscotti to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Filiberto Stracke
Jun 30, 2025The recipe was easy to follow, and the biscotti were delicious. I'll definitely be making these again.
Suzanne Jaskolski
Jun 16, 2025I've made these several times, and they always come out great. They're a big hit with my family and friends.
Aron Kassulke
Apr 2, 2025These biscotti are amazing! The cinnamon flavor is perfect, and the pistachios add a nice crunch.
Wyman Prohaska
Mar 24, 2025I love the addition of cinnamon chips. It gives them an extra burst of cinnamon flavor that's so good.