Brown Berry Pistachio Biscotti Recipe

Name: Brown Berry Pistachio Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cookies; 7 ounces (200 grams) Spelt Flour; 7 ounces (200 grams) Whole Wheat Flour; 1.7 ounces (50 grams) Oat or Rye Flour; 1.7 ounces (50 grams) Chestnut Flour; 4 Eggs, 3 whole and one separated; 0.5 ounces (15 grams) baking powder; 7 ounces Brown Sugar, plus more for sprinkling; 3 tablespoons (loaded) Honey or Agave or Maple syrup; 1 tablespoon Anise Liquor, like Anisette, Varnelli or Sambuca; 1 tablespoon Rum or other sweet booze you like; 3.5 ounces Mixed Pistachios and Hazelnuts; 1 or 1/2 teaspoons Cookie spice mix; 1 Splash of vanilla; For the Boozy Fruit; 1/2 cup Mixed dried Cranberries, Goji and Raisins; 1/2 cup Warm water; 1 tablespoon Anise liquor (see above); 1 tablespoon Rum, or other liquor you used for the dough.

Servings: persons

For the Cookies
7 ounces (200 grams) Spelt Flour
7 ounces (200 grams) Whole Wheat Flour
1.7 ounces (50 grams) Oat or Rye Flour
1.7 ounces (50 grams) Chestnut Flour
4 Eggs, 3 whole and one separated
0.5 ounces (15 grams) baking powder
7 ounces Brown Sugar, plus more for sprinkling
3 tablespoons (loaded) Honey or Agave or Maple syrup
1 tablespoon Anise Liquor, like Anisette, Varnelli or Sambuca
1 tablespoon Rum or other sweet booze you like
3.5 ounces Mixed Pistachios and Hazelnuts
1 or 1/2 teaspoons Cookie spice mix
1 Splash of vanilla
For the Boozy Fruit
1/2 cup Mixed dried Cranberries, Goji and Raisins
1/2 cup Warm water
1 tablespoon Anise liquor (see above)
1 tablespoon Rum, or other liquor you used for the dough.

1
["Soak the fruit at least an hour before you start baking, so that they have time to absorb the flavor of the liquor.
2
Preheat the oven to 190 C? (375 F?).", "Separate one egg and reserve the yolk. Add everything but the nuts and fruit to a food processor and roughly mix until combined. You should end up with a very sticky dough, difficult o manage but not liquid or overly loose. Should it be too hard, add a splash more liquor. Add the nuts and fruit, which should be squeezed of eccess liquid, and mix well again.", "Line a baking tray with paper, and divide the dough into 5 parts, which you'll shape into long and narrow strips (about 1? to 1.5?) with very well floured hands. Consider that these strips will spread out, so make sure there is some space in between.
3
Brush them well with the yolk, and sprinkle granulated sugar on top.", "Turn the oven temperature down to 180 C? (355 F?) and bake your little logs until brown. It could take 20 or 25 minutes - start keeping an eye on them around the 15 minutes mark. When ou take them out of the oven they will be nice and colored, but softer than you'd expect them to be and will have probably cracked slightly on top.", "This step is crucial: slice them straight away!
4
Using a serrated knife, slice them diagonally into half inch slices. Put them back onto the tray, turn off the oven and leave them in until completely cool. After 10 minutes or so, you can leave the door of the oven slightly ajar.
5
Make sure they are completely cooled before serving.", "These little guys keep for a long while, but keep them tightly sealed, possibly in a cookie tin box, or they might lose crispness.
6
Enjoy, dipped in dessert wine, coffee or whatever you like best!"]

873

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Cookies, 7 ounces (200 grams) Spelt Flour, 7 ounces (200 grams) Whole Wheat Flour, 1.7 ounces (50 grams) Oat or Rye Flour, and more.

Yes, Brown Berry Pistachio Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Berry Pistachio Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions