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Pistachio Cannoli Biscotti

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A delightful blend of crunchy biscotti and creamy cannoli filling, featuring pistachios and optional chocolate dip.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, melted (or 1/3 cup neutral oil)
  • 3/4 cup shelled pistachios, chopped (plus extra for garnish)
  • Optional: 1 tsp lemon zest
  • For the cannoli-style cream:
  • 1 cup ricotta or mascarpone
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla
  • Small handful mini chocolate chips (optional)
  • For dipping (optional):
  • 4 oz dark or semi-sweet chocolate, melted

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  2. In a bowl, whisk flour, sugar, baking powder, and salt.
  3. In another bowl, beat eggs, vanilla, and melted butter (or oil). Add lemon zest if using.
  4. Mix wet into dry until a dough forms. Fold in chopped pistachios; dough will be slightly sticky.
  5. Shape dough into two logs about 10 inches long and 2 inches wide. Place on the baking sheet and flatten slightly.
  6. Bake for 20–25 minutes until light golden. Remove and cool for 10 minutes.
  7. Reduce oven to 325°F (160°C). Slice logs diagonally into 1/2-inch thick slices. Place slices cut-side down on the sheet.
  8. Bake for 10–12 minutes, flip, then bake another 8–10 minutes until crisp. Let cool completely.
  9. For the cannoli cream, mix ricotta or mascarpone, powdered sugar, and vanilla until smooth; fold in mini chips if using. Chill.
  10. Pipe or spread cream into the ends of each biscotti or dip in melted chocolate, then sprinkle with chopped pistachios. Let set.

Notes

Biscotti can be stored in an airtight container for up to 2 weeks. For filled biscotti, refrigerate and consume within 3–4 days.

Nutrition

Find it online: https://diyprzepisy.com/pistachio-cannoli-biscotti/

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