Description
These Pistachio Cannoli Biscotti are a delightful fusion of crunchy and creamy textures, with a rich, nutty flavor that dances on the palate. Each bite offers a satisfying crunch, followed by the sweet, creamy filling reminiscent of traditional cannoli, making them an irresistible treat for any occasion.
Ingredients
Scale
- For the Biscotti:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped
- For the Cannoli Cream:
- 1 cup ricotta cheese, drained
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pistachios.
- Divide the dough in half and shape each half into a log about 12 inches long on a parchment-lined baking sheet.
- Bake for 25-30 minutes, or until golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes, then slice the logs diagonally into 1-inch thick pieces.
- Return the slices to the baking sheet and bake for an additional 10-15 minutes, until crisp.
- While the biscotti cool, prepare the cannoli cream by mixing the ricotta, powdered sugar, and vanilla until smooth, then fold in the chocolate chips.
- Once the biscotti are completely cool, fill a piping bag with the cannoli cream and pipe it into the center of each biscotti.
Notes
- Make-ahead: Biscotti can be made up to a week in advance and stored in an airtight container.
- Storage: Keep in a cool, dry place for up to 2 weeks.
- Substitutions: Use almond flour for a gluten-free version or swap pistachios for walnuts or hazelnuts.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: desserts
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 5 grams
- Sodium: 50 milligrams
- Fat: 5 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 milligrams
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